Banana Choc Chip cake – easy to make and tastes moist and light enough to have a large piece of your own! Adapted from BBC Good Food magazine..
100 g of plain milk chocolate or dark chocolate (not more than 60%)
180 g of self raising flour
1/2 tsp bicarb soda
1 tsp vanilla essence
140 g of brown castor sugar
140 g of very soft butter (if unsalted add a tiny pinch of salt to the dry ingredients)
3 large eggs
3 tbp of milk
1 ripe banana mashed
Preheat oven at 180 degrees Celsius. Grate the chocolate coarsely and chopped up the bits left ungrated.
Grease and line 2 x 20cm round tins or one deep 20cm square tin.
Put all the dry ingredients in a mixing bowl. Make a well in the middle and add in the very soft butter, 3 eggs, milk, vanilla essence – beat together until light and fluffy about 2-3 mins. Beat in slow speed the chocolate bits and mashed banana carefully.
Divide the mixture between the 2 round tins, or if using 1 tin, pour and spread well into the greased tin. Level the tops. Bake for 30-35 mins for the 1 cake tin while 25 mins for the 2 round tins, check by inserting a bamboo skewer in the thickest part and if it comes out clean – it is done.
Remove from oven and let it rests for 5 mins before turning out onto a wire rack and removing the lining paper. Let it cool for 1 hour before icing.
Choco Icing (only if you wish)
200g dark chocolate (or white chocolate) – melted over a pot of hot and not yet simmering water until just melted. Remove from heat and let it rest for 5 mins. Sitr in 200ml creme fraiche until smooth and shiny, then let it cool and thicken 5-10 mins depending how hot your kitchen is. Use this icing to sandwich the cakes or as a topping.