Hand’s up who loves a slice of cake with an afternoon cup of tea? Me, me, me and I’ve spent all of lockdown perfecting one of my favourites – delicious banana loaf. Basically, the secret to this recipe is very ripe bananas, the riper they are, the better the cake will taste, as well as a handful of chocolate chips.
What I love about banana loaf is that it really is one of the easiest cakes to make, you don’t need any baking skills, the prep isn’t difficult, and it really is hard not to make a super moist textured cake that you won’t want to eat straight out of the oven.
I’ve tried many different varieties of loaf cakes over the past few months, I find them super quick and easy to make, and you can have some fun with it – I’ve made a double chocolate beauty, carrot cake, lemon cake, as well as a fruit loaf – but I think my favourite has to be this banana loaf with its chocolate kick.
There isn’t much that can go wrong when making this cake, all I would say is make sure your bananas are ripe enough and chop the chocolate chips. Yes, they might look small already but this batter isn’t very thick so if you don’t make them smaller they will all just drop to the bottom of the loaf tin when baking.
Time to Bake – Banana Loaf Bread
Prep Time: 10 minutes
Cooking Time: 35-40 minutes
- 140g butter, softened and cubed
- 140g self-raising flour
- 140g caster sugar
- 1 tsp baking powder
- 2 eggs, beaten
- 2 very ripe bananas, mashed
- 25g dark chocolate chips, chopped into smaller pieces
- 25g milk chocolate chips, chopped into smaller pieces
- Preheat the oven 180°C/350°F/Gas Mark 4.
- Lightly grease and line a loaf tin with non-stick baking parchment.
- Cream the butter and caster sugar until light and fluffy.
- Slowly add the 2 beaten eggs with around half of the flour.
- Then fold in the remaining flour, along with the baking powder and the mashed bananas.
- Pour a little of the mix into your loaf tin, just a small amount to line the bottom.
- Then stir in your chocolate chips to the mixing bowl, and then add the remainder of the mix to the loaf tin.
- Bake for between 30-40 minutes, until golden brown and a skewer comes out clean.
- Cool for 10 minutes in the tin, before removing to a wire rack.
Want to add a little something extra to your cake? Why not add a handful of nuts to the mix, or make up an icing drizzle using icing sugar, or do a butter frosting as an extra treat.