Banana Chocolate Chip Cake
Ingredients
- 2 ripe bananas (approx. 225 gr./8 oz.)
- ½ tsp. vanilla extract
- 275 gr. (10 oz.) self raising flour
- ½ tsp. bicarbonate of soda
- pinch salt
- 175 gr. (6 oz.) butter
- 100 gr. (3½ oz.) light brown sugar
- 125gr. (4½ oz.) golden caster sugar
- 3 eggs, lightly beaten together
- 110 gr. (4 oz.) chocolate chips
- 1 tbsp. demerara sugar for sprinkling
- Preheat oven to 160 ºC. Grease, flour and line base of 2 lb. loaf tin with baking parchment.
Method
A lovely moist cake and ideal to use up any over ripe bananas
It helps to get all the ingredients ready first. Also keep the chocolate chips cool.
Mash the bananas together with the vanilla extract and leave to one side.
Sieve flour, bicarbonate of soda and salt together in a large bowl. Again leave to one side.
Take a tbsp. of the flour and stir into the chocolate chips, leave to one side.
Melt the butter and sugars in a saucepan, stirring until smooth. Immediately take off the heat. Pour over the flour and stir well. Beat in the mashed banana and lightly beaten eggs. Cool a little and then stir in the chocolate chips.
Pour into the prepared tin. Sprinkle over 1 tbsp. demerara sugar
Bake at 160°C for about 1 hr. 10 minutes. After 45 minutes I covered the tin with aluminium foil for the remainder of the cooking time.
When a cake tester comes out clean, remove from the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Variation:
Pecan & Chocolate Chip Banana Loaf:
Replace chocolate chips amount with:
50 gr. (2 oz.) pecans, roughly chopped
75 gr. (3 oz.) chocolate chips