Black Banana Cake
This delightful banana and hazelnut loaf is a true treat for the senses. Rich and nutty flavors combine with the sweetness of ripe bananas and the indulgence of dark or milk chocolate. Each bite offers a perfect balance of textures, making this loaf a comforting and delicious go-to for any occasion.
— Constant Cookbook
Ingredients
- 175g/6oz unsalted butter
- 175g/6oz sugar
- 75g/2½oz hazelnuts
- 2 free-range eggs
- 175g/6oz self-raising flour
- 2 very ripe bananas
- drop vanilla extract
- 175g/6oz good-quality dark or milk chocolate
- a little demerara sugar
Instructions
- Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper.
- Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer.
- Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
- Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix.
- Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.
Cook Time
2H
Prep Time
PT30M
Yield
Serves at least 8
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