Gooey chocolatey nutty banana cake is definitely a firm favourite and one to have at anytime of the year. Making a banana loaf is so satisfying and makes me feel super domesticated.
It’s not something you would think of as a tropical but chocolate and bananas (originate from Asia and South America) are definitely tropical ingredients that have become our everyday staples.
This is the perfect cake for weekend baking, you’ll probably have most of the ingredients at home already and it’s really easy too. When warm outside it’s perfect fresh from the oven with a scoop of vanilla ice cream or a couple of spoonfuls of coconut yogurt.
Banana loaf or bread seems to pop up everywhere! I can’t think of coffee shop or cafe that doesn’t serve it up in some way and it’s a great way to use up really ripe bananas. This version is quite indulgent but we all deserve treats in life!
Make sure you get good quality baking chocolate that holds up nicely in the cake and the more ripe the bananas the better the cake tastes in my opinion!
Chocolate Almond Banana Loaf
Gooey chocolatey nutty banana cake is a firm favourite and one to have at anytime of the year. Making a banana loaf is so satisfying and makes me feel super domesticated. It has got to be the best thing to do with overripe bananas or just bananas in general. When warm outside it’s perfect fresh from the oven with a scoop of vanilla ice cream or a couple of spoonfuls of coconut yogurt. I’ve adapted Nigel Slater’s classic recipe here as it’s deliciously good and foolproof!
- 175g unsalted butter, softened
- 175g sugar (half light brown, half golden caster)
- 2 free-range eggs
- 175g self-raising flour, sifted
- A drop of vanilla extract
- 2 very ripe bananas (about 250g in weight), peeled and chopped into small pieces
- 2 tbsp flaked almonds
- 100g baking milk chocolate chips
- A little demerara sugar
First line the base and sides of a 2lb loaf tin with greaseproof paper. Preheat the oven to 170C / 325F / Gas 3.
Using a mixer, beat together the butter and sugars until a light coffee colour and smooth consistency.
Add the eggs slowly to the butter and sugar mixture and then mix in the self-raising flour.
Carefully fold the vanilla extract, the chopped bananas, flaked almonds and chocolate chips into the mixture (making sure not to over mix).
Place the cake mixture into the lined loaf tin and sprinkle over a little demerara sugar. Bake in the oven for between 60 – 65 minutes. Cover with a little foil if it browns too quickly and insert a skewer into the middle of the loaf and if it comes out clean it’s ready.
* This recipe is adapted from Nigel Slater’s Black Banana Cake
