The original recipe for this banana and chocolate chip loaf cake is from allrecipes. Banana cake is always an easy, tasty way to use up any bananas you have which have started to go black.
Ingredients (this makes enough mixture for my 29 x 10 cm loaf tin):
- 250 g / 9 oz plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 3 ripe bananas, mashed
- 1 tablespoon milk (whichever type of milk you have in the fridge will be fine)
- 110 g / 4 oz butter / baking margarine
- 200 g / 7 oz caster sugar
- 2 eggs
- 170 g / 6 oz chocolate chips (use dark, plain or milk chocolate – whichever you prefer. Instead of getting chocolate chips, I just chopped up bars of plain chocolate into small “chip” sized pieces).
Grease your loaf baking tin and line it with greaseproof baking paper. My loaf tin’s internal dimensions are 29 x 10 x 7 cm (approx. 11 x 4 x 3 inches). I’ve put my measuring spoons inside the tin in the following picture to give you an idea of the size:
Pre-heat your oven to 170 degrees C (150 degrees C fan)/ Gas Mark 3/ 325 degrees F.
Measure the flour, baking powder and bicarbonate of soda into a large bowl.
In another bowl, mix together the mashed bananas and milk.
In a third bowl, beat the butter and caster sugar together until light and fluffy (use a stand mixer or hand beaters to help you if you have them). Add the eggs to the butter and sugar mixture, beating between each addition.
Stir the banana mixture into the butter mixture. Gently stir in the flour mixture and the chocolate chips until combined.
Pour the banana and chocolate chip loaf cake mixture into your prepared baking tin.
Bake for about 70 minutes. After 30 minutes I put an aluminium foil “hat” onto the cake to stop the top over-browning.
You can test whether the cake is baked by inserting a knife into the centre of the cake – if the knife comes out clean, your cake is done.
Leave your banana and chocolate chip loaf cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
The cake slices beautifully. It’s important to keep it in a cool, dry place and, if you’re keeping it more than 2-3 days I’d suggest keeping it in the fridge.
And if you’re looking for other recipes featuring chocolate mixed through sponge cake:
Foolproof mint chocolate muffins featuring Mint Aero.
Snickers muffins with two-colour buttercream swirl.