This is one of my son’s favourite cakes, and that was even before I adjusted the recipe because I found it a bit dry. He really can’t get enough of this!
He wouldn’t normally get banana cake in the middle of the summer when there are so many other fruits out there but I had been slightly over-enthusiastic with summer fruit picking and buying, and overlooked the bananas. And slightly over-enthusiastic with bulk buying chocolate chips. Not sure I will ever get through the 1.59kg bag I found at Costco…
Did you know you can put over-ripe bananas in the freezer to use another day? Leave them in their skins but put them in a plastic bag. When you want to use them just take them out to defrost in their skins. They will have a very strange texture but can be used in baking in exactly the same way as fresh ones. I put some in the freezer and made this banana loaf with the rest.
We had actually eaten almost half of the loaf before it was cool. We had to wait a couple of minutes between cutting each slice for it to cool down enough to get a knife through it…
200g SR flour
30g cocoa powder
1 teaspoon baking powder
55g soft brown sugar
55g golden caster sugar
150g chocolate chips
85g butter, melted
225g ripe banana, mashed (2 to 3 large ones)
Set the oven to 180ºC. Grease and line a 2lb loaf tin.
Measure all the dry ingredients, including the chocolate chips, into a large mixing bowl.
Add the melted butter, eggs and banana and mix to combine.
Pour into the loaf tin and level gently
It will take around 50 minutes to an hour to bake but check after about 45 minutes and cover with aluminium foil if it is starting to brown too much.
Check if it is ready by inserting a skewer into the middle. If it comes out dry it is done.
Allow to cool in the tin for a few minutes before turning out onto a cooling rack.