Banana and Dark Chocolate Chunk Loaf Cake

Take those blackened overripe bananas and make this delicious Banana and Chocolate Chunk Loaf. Banana cakes are so simple to make and everyone seems to love them. They make use of those bananas you didn’t think could be eaten and are a great way to get your children in the kitchen.

IMG_1954

Whilst I’ve used chocolate chunks today, you can also add walnuts, dried fruit or spices if you want to. I keep my chocolate chunky because I love the pockets of gooey chocolate you get and they really help to break up the banana flavour, however if you want to grate your chocolate, use chocolate chips or have it chunky like me, by all means go for it. This is a Mary Berry recipe so you know it’s good!

I doubled the original quantities from the BBC website because I use a wide 2lb loaf tin and use a loaf tin liner to make it easier to get out of the tin. The baking time is reduced to about 30 minutes instead of the stipulated 40 – 45 minutes which is always good in my book!

Here are some other food blogger’s loaf cake and banana recipes:

Persephone H’s Cardamom Coffee Spiced Banana Loaf (which sounds so delish!)

Tin and Thyme’s Chocolate Muscovado Banana Bread

Emsypickle’s Banana Chocolate Walnut Monkey Muffins (so cute!)

Happy Little Cake’s Gluten-free Banana Caramel Cake

The Epsom Bakehouse’s Brilliant Banoffee Bread

My Kitchen Adventure’s Banana Loaf with Pecans and Chocolate Chips


2 ripe (or overripe) bananas, peeled

100g margarine

150g self-raising flour

1/8 tsp baking powder

150g caster sugar

2 eggs

2 tbsp milk

100g dark chocolate, chopped into chunks


Preheat the oven to 160°C. Line a 2lb loaf tin with a loaf tin liner and set aside.

In a bowl using a fork, mash the bananas until it is smooth. Add the rest of the ingredients for the cake in and beat using an electric whisk for 1 minute until it is an even batter. Fold through the chocolate chunks using a spatula, making sure the sides of the bowl have been scraped down.

IMG_1952

Pour the mixture into the loaf tin, giving the tin a wobble to level out the mixture and bake for 30 – 35 minutes until an inserted skewer comes out clean. Allow the cake to cool in the tin for 5 minutes before cooling on a wire rack completely.

IMG_1953

I’m taking part in a food blogger challenge; click here to find out more

Advertisements

7 thoughts on “Banana and Dark Chocolate Chunk Loaf Cake

  1. Pingback: Glazed Lemon Almond Loaf Cake | Andrew in the Kitchen

  2. Pingback: The Wild Peanut: ‘I’m Bananas’ Peanut Butter Review | Andrew in the Kitchen

  3. choclette

    This looks totally delicious. I highly approve of the aded chocolate, though unlike Mary, I am not a fan of margarine. Thanks for linking to my banana bread 🙂

    Like

    Reply
    1. AndrewintheKitchen Post author

      Thanks for your comment, I prefer margarine just because that’s what we have at home, it’s a lot easier for me when I bake cakes because I don’t need to wait for butter to soften, I’m a spontaneous baker. However for pastry I will definitely use butter and lard, it makes a better pastry.

      Like

      Reply

Tell me what you think here:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s