I am not a huge fan of very ripe bananas so when I found myself with several fairly black looking bananas I had to think of something to do with them. Fortunately one of my colleagues happened to mention fairly recently that their favourite cake is banana loaf so my decision was easy.
First up I should say that banana and chocolate loaf is definitely a cake and not a bread – it is a fairly dense cake and goes extremely well with a cup of tea. This is the type of cake that doesn’t like to be rushed in the oven, don’t be over anxious and open the door regularly as you will cause the cake to sink and it won’t change the cooking time. So my advice is be patient, put your feet up read a book and wait for your cake to be ready!
Banana and chocolate loaf
- 6oz bananas (peeled and mashed)
- 4oz soft margarine
- 6oz caster sugar
- 8oz plain flour
- 1tsp baking powder
- 2 eggs
- a pinch of salt
- 1tbsp rum
- 1 heaped tbsp crème fraiche
- 4oz plain chocolate (broken into small pieces)
- Preheat oven to 150C (fan). Grease and line a loaf tin.
- Cream the soft margarine and sugar together in a bowl using an electric whisk.
- Slowly beat in the eggs (add a little flour if the mixture looks as if it might curdle).
- Whisk in the flour, salt and baking powder.
- Then add the mashed banana, crème fraiche, chocolate and rum and mix well.
- Pour the cake batter into the loaf tin. Place in the oven and cook for 50-60 minutes or until a skewer comes out of the cake clean.
- Leave the cake to cool before serving.