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).
Method:
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.
lovely ..whats on the edge of your oven racks??
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My husband came home from a trip to Lidl with those plastic tube things for the oven. They slot onto the ends of the shelves and are heatproof so you can touch them when the oven’s hot – they stop me burning myself! 🙂
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I need them lol WHEN I use the oven I always burn myself x
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I need to make this one! I make a pumpkin chocolate chip, but have never done this type.
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Pumpkin and choc chip sounds lovely! I’ve had roasted pumpkin in Spain and it was lovely and sweet so I can imagine it would work really well in a cake.
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This looks super yummy 😋 thanks for sharing. I’ll make it for my kids.
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Thank you 🙂 I hope it turns out well and they love it!
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This looks delicious!
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Thank you! It was very nice 🙂
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Looks delicious!! 😀
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Thank you 🙂
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Looks yum! Will have to try!
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Thank you! Hope it turns out well for you 🙂
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Looks delucious😀
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Thank you – it was very nice 🙂
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Looks amazing
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Thank you – it was really nice.
And congratulations to your daughter and her fiancé! Lovely news 🙂
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Thanks
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I’ve made banana bread a few times here and it’s a big hit at work. We don’t really know this here.You gave a great tip with the aliminium on top though, which I’ll try next time as well! Thank you, I feel like making it again ! PS The link via Twitter opened another site 😉
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Thanks for letting me know about the twitter link – not sure what happened there! Will fix it later 🙂 I hope it goes down well at work again! X
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This looks yummy, Claire. I have no real baking/cooking skills so I always admire you from a distance as I also pray for divine intervention to help me better my skills in the kitchen 🙂
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Thank you!
I’m not very good at cooking, but for some reason baking seems to go ok. I think it might be because if I follow the instructions things usually turn out well (not always though… I’ll never try making macarons again – lots of bother for a disastrous result!). Banana cake is a nice one – it’s a long baking time, but worth it in the end 🙂
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