Banana & Chocolate Loaf

I hate bananas.  They’re squigey and mushy and you get that weird bit in the middle that’s kind of chewy *shudders*.  However, every once in a while I’ll buy a few bananas and let them go overly ripe especially to make a banana loaf.  It makes your kitchen smell awesome and I swear some people only like me because I make lovely banana loaf (once my old housemate left 15 ripe bananas in the kitchen with a note saying “Caroline – make cake”).

You will need:

285g plain flour

1 tsp bicarb. of soda

110g soft butter or spread

225g caster sugar

2 eggs

85ml milk + 1 1/2 tsp lemon juice

1tsp vanilla extract

2 – 4 over-ripe bananas

50 – 100g milk chocolate (not cooking chocolate, actual chocolate).


First, preheat your oven to 180ºC/gas mark 4 and grease your loaf tin.  Make sure it’s greased evenly or your cake won’t rise (straight from GBBO).

Once you’ve weighed your flour & bicarbonate of soda, put it to one side.

Cream together your butter and sugar until it’s nice and smoothy-smooth then mix your eggs, vanilla extract, milk & lemon juice well together.  Add these to your butter & sugar mix.


Stir stir stir…

Next, mash the crap out of your bananas and roughly chop your chocolate.  You want a variety of little crumbs and chunk of chocolate – the best thing about this cake is getting a half-melted chocolate chunk.  Yum!  Add your bananas & chocolate to your wet ingredients and mix together well.


Add your flour/bicarb. mix a few tablespoons at a time, folding well in between – we don’t want any floury lumps or sunken bananas, do we?

Once all of the ingredients are combined, it’s ready for the oven.  Pour all of your yummy mixture into your loaf tin and whack it in the oven for 45mins – 1hour.  Cakes are pretty lairy when it comes to baking time.  To check whether your loaf is cooked through, stick a sharp knife into the very middle (the thickest part) of your loaf and if it comes out clean, your cake is done.  I do all of this by eye; if the knife is covered in goo then set your timer for another 15mins, if it’s just a bit sticky then another 5 and check again.

Once it’s out the oven, leave to cool completely (I couldn’t wait so mines a bit crumbly and messy, this is what happens when you’re a greedy so-and-so) before you take it out of the tin and slice.  It’ll keep in an airtight container for up to a week.  I don’t know how it freezes because I’ve never bothered.  Life is too short to see how cake freezes.


Pour yourself a large mug of coffee and enjoy!


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