Banana Choc Chip Cake


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.

4 thoughts on “Banana Choc Chip Cake

    • :o) thanks! BTW- a nice and useful blog ‘feast on the cheap’, can’t be more appropriate than now with the credit crunch and all that! Since both of you love cooking, Italy is the place to check out one day, the wonderful local produce is just fantastic!

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