Thank you Tate & Lyle for this extremely yummy recipe, bananas and dark chocolate, what more do you want from a bake? It is a really dense loaf, due to the bananas, but it is really tasty and perfect with a cup of tea when the children have gone to bed. The children really loved it too – so great for a dessert or to take on a summer family picnic! You can find more recipes on the Tate & Lyle website.
Dark chocolate and banana loaf
- 225 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 4 very ripe bananas mashed with a fork
- 3 tbsp creme fraiche
- 1 tsp vanilla extract
- 150 g butter softened
- 100 g Tate & Lyle Light Soft Brown Sugar
- 50 g Tate & Lyle Golden Caster Sugar
- 3 eggs beaten
- 75 g dark chocolate
- 1 tbsp runny honey
- Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a loaf tin.
- Sift the flour, baking powder, ground cinnamon and salt together in a bowl, then set aside.
- Blitz the chocolate in a food processor until fine chips/chunks.
- In a separate bowl, mix the banana with the creme fraiche and vanilla extract.
- Beat together the butter and Tate & Lyle Sugars with the kitchenaid until light and fluffy. Gradually add the eggs, beating well between each addition. Finally add the flour mixture and mix thoroughly.
- Fold in the banana and creme fraiche mixture, stir through the chocolate, then spoon the mixture into the tin.
- Bake in the middle of the oven for 1 hour, you may need to give it an extra 15 minutes depending on your oven type.
- Cool the cake in the tin for 10 minutes, then brush the top with honey. Leave for another 20 minutes, then carefully lift out and let cool completely on a wire rack before slicing and serving.