Prep 15 mins
Cook 1 hr
This is a lovely, moist cake.. ridiculously easy to make!! Must-try for 1st time bakers.. Suggestions: can replace dark chocolate with nuts. Also you could substitute the raisins with sultanas soaked in about 5 tbsp rum or orange juice.. I add sultanas since I am not a big fan of cooked raisins!
- 175 g plain flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄2 teaspoon salt
- 125 g unsalted butter, melted
- 150 g sugar
- 2 large eggs, at room temperature
- 300 g very ripe bananas, mashed up (weighed without the skin on)
- 60 g chopped dark chocolate
- 100 g raisins
- 1 teaspoon vanilla extract
- You will need a 2 lb loaf tin, lightly buttered or lined with parchment paper.
- Preheat the oven to 170ºC/gas mark 3.
- First of all, in a large bowl, sift the plain flour, baking powder, bicarbonate of soda and salt.
- Now in another large bowl, mix the melted butter and sugar and beat until well blended.
- Beat in the eggs one at a time followed by the mashed bananas.
- Now using a wooden spoon stir in the chopped chocolate, raisins and vanilla extract.
- Sieve in the sifted flour mixture (double sifting is to give it a good airing), a third at a time, folding in carefully after each addition.
- Spoon the mixture into the prepared loaf tin and bake in the centre of the oven for about 1 hour-ish (test to see if its done when an inserted toothpick or a thin skewer comes out clean).
- Remove from the oven and let it cool in the tin for 5 minutes before turning it out on to a wire rack.
- Then let it get completely cold before serving or transferring it to a cake tin.
Love, love, love this bread! The addition of chocolate chunks to this make the flavor - well I don't know how to word it but you get a fleck of the chocolate flavor at times and it just makes everything else come together. I did not add raisins this time and just stayed with the bananas and chocolate chunks. Fabulous recipe and one I'll be making again! Tagged during the Flour Challenge Photo Forum 4/08.