Chocolate banana loaf

  • 100g dark chocolate
  • 150g unsalted butter, softened
  • 175g golden caster sugar
  • 3 large eggs, beaten
  • 175g self-raising flour
  • 1 level tsp baking powder
  • 25g cocoa powder
  • 2 large bananas, peeled and mashed
  • pinch of salt

Preheat the oven to 180 C/350 F/Gas Mark 4 if you are using two tins, or 170 C/325 F/Gas Mark 3 if you are using one large tin.

Line 2 x 450g or 1 x 1kg loaf tin with baking parchment, unless you are using silicone.  Melt the chocolate in a small bowl over a pan of barely simmering water.  Stir until smooth, then remove from heat.

Cream together the softened butter and caster sugar until pale and fluffy.  Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa, and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.

Divide the mixture between the two tins, or put in the single large tin. Bake for about 45 minutes (two tins) or 1 hour 15 minutes (one tin), or until a skewer inserted in the middle comes out clean.  Cool on a rack, then wrap in baking parchment or foil.


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