Ok, so I’ve held back on sharing this recipe as it seems that every man, woman and beast has been making banana cake/bread these last few months but this one’s a goodie. It’s basically an adaptation of the plain banana cake I posted quite a while back and I have to say, I think this one is a clear winner in the taste-stakes.
I only tend to make a small cake as it’s not often I have a whole bunch of bananas spare. This recipe makes about 8 slices (I only have a large loaf tin but make-do by using a smaller 2lb cake liner; I’m a big fan of the Lakeland ones).
60g caster sugar
2 medium-size over-ripe bananas
1 large egg
80g melted unsalted butter
110g GF self-raising flour (I use Doves Farm)
60g dark choc chips or buttons
1 heaped tsp Demerara sugar for sprinkling on top
Pre-heat oven to 180 degrees C.
Peel and mash the bananas (I use a potato masher):
Add the melted butter and sugar:
… and then the egg.
I like to use really nice-quality dark chocolate buttons in this recipe (I love Montezuma’s) which I just crush in a zip-lock bag (which I wash and re-use) with a rolling pin; this way you get a nice mix of different sized choc-chips.
Add these along with the flour and mix.
Scrape into the cake tin or liner and sprinkle the Demerara on top:
Place in the oven for 25-30 mins.
It really is that easy, and so, so tasty!