Desserts Chocolate Banana Cake
Serves : 12
Preparation Time: 10 minutes
Cooking Time: 50 minutes, plus cooling
Ingredients
- 100g Lurpak lightly salted butter, softened
- 175g soft dark brown sugar
- 4 ripe bananas, peeled
- 3 eggs
- 2 tbsp milk
- 1 tsp vanilla extract
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 60g cocoa powder
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the base of a 1kg loaf tin.
-
Tip the butter into a bowl, add the sugar and beat until smooth and slightly fluffy.
-
Mash 3 of the bananas into the butter mixture and beat until nearly smooth.
-
Add the eggs and vanilla whisk together until incorporated.
-
Sift the self-raising flour, cocoa and salt over the top, then fold the mixture together.
-
Pour into the lined tin and smooth the top, then slice the remaining banana lengthways and lay, cut side up, down the centre of the batter.
-
Place in to the oven to bake for 1 hour until the cake is cooked through – check with a skewer through the centre of the cake. It should come out clean, if not return to the oven for another 5 minutes and check once more.
-
Remove from the oven and allow to cool for at least 15 minutes in the tin, before decanting and cooling to room temperature.
-
Cut into slices to serve.
-
Keep in a sealed container in a cool place for up to 4 days.
