Chocolate & banana cake

Chocolate & banana cake

  • Rating: 5 out of 5.223 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 1 large loaf cake

Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long

  • Freezable (Freeze un-iced only)
Nutrition: per slice
HighlightNutrientUnit
kcal502
fat27g
saturates9g
carbs63g
sugars43g
fibre2g
protein7g
low insalt0.51g
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Ingredients

For the topping

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 5 out of 5.223 ratings
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