I had never been a fan of banana cake, the too-moist and almost-mouldy flavour of some banana loafs gives me the cringe. This hearty banana cake is a great way to use up any leftover bananas. It’s quite light in texture and colour, unlike most banana cakes, and the chocolate pieces complement the banana flavours.
The riper the bananas, the better the flavour, and I had to try this for myself, no matter how many times I had heard it from mums and grannies. I don’t think it needs icing, but I’m sure it would be amazing with some vanilla buttercream.
2 ripe bananas
250g self-raising flour
100g plain yogurt
120g caster sugar
3 free-range eggs
50g Green & Blacks chocolate 70% cocoa, broken in small pieces
1. Heat oven to 180C/350F. Butter a 2lb loaf tin and line the base and sides with baking parchment.
2. Mash the bananas with the yogurt until smooth, set aside.
3. Cream the butter, eggs and sugar until light and fluffy. Add the bananas and yogurt and mix until smooth. Fold in the flour, chocolate, bananas and yogurt. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.