- 100ml sunflower oil, plus extra to grease
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 175g caster sugar
- 175g self-raising flour
- half tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 4 tbsp cocoa powder
- 100g chocolate chips or chunks
- 175g very ripe bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 3 medium eggs, 2 separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the topping
Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.