I love chocolate loaf cake and my husband loves banana cake, so it made sense to combine the two. I was surprised that he loved this one just as much as the original banana cake and as I sit at my kitchen table and write this recipe, he is tucking into his second slice.
Ingredients:
150g baking margarine
75g soft brown sugar
75g white sugar
2 large eggs
175g self raising flour
25g cocoa powder
1 teaspoon baking powder
2 large bananas (weighing 215g)
125g chocolate chips.
Look at that amazing, soft sponge! The cake was warm when I sliced it, so it wouldn't look as soft and fluffy if I had left it for an hour. But who has the patience to wait when you have a delicious cake waiting to be tried?
Pre-heat the oven to 180 degrees/160 degrees fan and grease a loaf cake tin and line it with baking paper.
Whisk the margarine and sugar and eggs together, until everything it well combined and the mixture is light and fluffy. If you don't have both sugars, you can use all white or all brown sugar. The reason I used half and half was because the brown sugar gives it a lovely colour, which I wanted, but I thought the flavour might be too overpowering, so I used some white sugar as well.
Mash the bananas well with a fork, until they are soft and pureed. Then add them to the cake mix and whisk in. Then add the flour and baking powder and whisk well, making sure there is no flour left, as this would make the cake dry.
Then finally add half of the chocolate chips. Stir well. Pour the mixture into the loaf tin and then add the remaining chocolate chips and, using a dessert spoon, stir them gently into the mixture, so they are just underneath the surface. The chocolate chips will sink as the cake cooks, so doing it this way ensures that you have an even distribution of chocolate.
Bake for 45 - 50 minutes. The cake will be soft, so you will need to check that it is ready by inserting a wooden skewer into the cake. The cake is ready if the skewer comes out clean.
Leave the cake to sit in the tin for about 15 minutes, as it will crumble if you try and handle it while it is hot. Then carefully remove it from the tin, peel off the paper and allow it to cool on a wire wrack.
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