Banana and Chocolate Loaf Cake {Choctober}

chocolae and banana loaf

Can you believe we are almost at the end of Choctober? I hope you’ve all enjoyed making deliciously rich chocolatey cakes all month and hopefully you’ll all continue into November (well, it is coming up to Christmas after all!)

This week’s bake is a delicious banana and chocolate loaf cake; perfect to stick to your ribs as the colder days come closer. I love the mix of chocolate and banana so this is another of my favourites to make. It’s also really handy for bananas that are just about to go black; this makes then extra easy to mash – yummy! To make your own, you’ll need:

Ingredients:

  • 100g butter
  • 175g caster sugar
  • 2 eggs
  • 60g cocoa powder
  • 110g plain flour
  • 2 ripe bananas
  • 2 tablespoons milk
  • 100g dark chocolate
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder

You’ll also need:

  • Mixing bowl
  • Teaspoon
  • Tablespoon
  • Loaf tin
  • Baking parchment
  • Measuring scales
  • Mixing spoon
  • Cooling rack
  • Measuring jug
  • Whisk
  • Fork
  • Small bowl
  • Small saucepan

Method

  1. Cream the butter and sugar in a mixing bowl until it is pale and fluffy
  2. Break your eggs into a measuring jug and beat with the whisk
  3. Add this to your mixing bowl a bit at a time, along with a tablespoon of flour and a quarter of your cocoa powder, stirring gently in a figure of eight motion
  4. Mash your banana in a small bowl with the milk
  5. Add your banana and milk mix
  6. Gently melt the chocolate in a small pan on a simmer heat or in a bowl in the microwave (if you choose this method, remove your chocolate every 20 seconds and stir
  7. Add your melted chocolate to your cake mixture, along with the rest of your flour and cocoa, and the bicarbonate of soda and baking powder, folding in gently with a figure of eight motion
  8. Pour your cake mixture into a lined loaf tin
  9. Bake in the oven for about an hour or until you can insert a skewer into the centre of your cake and it comes out clean
  10. Allow to cool in the tin for 15 minutes then turn out onto a cooling rack until completely cooled

If you like this post, you’ll love some of my other loaf tin recipes – how about Lemon Drizzle Cake, my boozy Gin and Tonic (With a Twist of Lime) Cake or if you’re looking for a healthier option, a Banana, Cranberry and Walnut Loaf?

If you’re already feeling sad at the thought of Choctober finishing, you’ll be pleased to know I’ve been busily working behind the scenes on my Countdown to Christmas posts…they’ll be coming to the website from mid-November so don’t forget to check them out!

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