Chocolate banana cake
Serves 6–8
Ingredients
3 ripe bananas, mashed (about 1 cup)
185 g (¾ cup) caster sugar
185 g (1½ cups) self-raising flour 2 eggs, lightly beaten
3 tablespoons light olive oil
60 ml (¼ cup) milk
100 g dark chocolate, grated
90 g (¾ cup) walnuts, chopped
Instructions
Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 x 10 cm loaf tin and line the base with baking paper.
Mix the mashed banana and sugar in a large bowl until just combined. Add the sifted flour, eggs, oil and milk.
Stir the mixture gently for 30 seconds with a wooden spoon. Fold in the chocolate and walnuts.
Pour the mixture into the tin and bake for 55 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Leave to cool in the tin for 5 minutes before turning onto a wire rack.
If desired, serve warm with cream.
Note: In warm weather, chocolate can be grated more easily if it is left to harden in the freezer for a few minutes before grating.
Serves 6–8
Ingredients
3 ripe bananas, mashed (about 1 cup)
185 g (¾ cup) caster sugar
185 g (1½ cups) self-raising flour 2 eggs, lightly beaten
3 tablespoons light olive oil
60 ml (¼ cup) milk
100 g dark chocolate, grated
90 g (¾ cup) walnuts, chopped
Instructions
Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 x 10 cm loaf tin and line the base with baking paper.
Mix the mashed banana and sugar in a large bowl until just combined. Add the sifted flour, eggs, oil and milk.
Stir the mixture gently for 30 seconds with a wooden spoon. Fold in the chocolate and walnuts.
Pour the mixture into the tin and bake for 55 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Leave to cool in the tin for 5 minutes before turning onto a wire rack.
If desired, serve warm with cream.
Note: In warm weather, chocolate can be grated more easily if it is left to harden in the freezer for a few minutes before grating.
