Chocolate & Banana Cake
This decadent chocolate banana bread is a delightful treat that combines the richness of chocolate with the natural sweetness of bananas. The moist and flavorful loaf is topped with a luscious chocolate icing and crunchy pecans, making it a perfect indulgence for any occasion. Enjoy a slice with a cup of coffee or as a satisfying dessert after a meal.
— Constant Cookbook
Ingredients
- 100g plain chocolate
- 150g unsalted butter , softened
- 175g golden caster sugar
- 3 eggs , beaten
- 175g self-raising flour
- 1 level tsp baking powder
- 25g cocoa
- 2 large bananas , peeled and mashed
- 25g unsalted butter
- 2 generous tbsp plain flour
- 1 level tbsp demerara sugar
- pecans , chopped to make 2 tbsp
Instructions
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT30M
Yield
Makes 2 cakes
Nutrition
- Calories: 502 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 43 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.51 milligram of sodium
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