Half Scottish, Half Japanese. Tempura Mars bar?

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I began writing this blog in October 2010 as a new father documenting food in his family. Before I knew it, I was in the final of MasterChef 2012. Now cooking is no longer just a hobby.

Wednesday, 20 October 2010

Banana and chocolate loaf

Banana and chocolate loaf

For various reasons, mostly Hector-related, we didn't make it to the supermarket this week. So by the weekend, I faced a Shrove Sunday situation. I had some over-ripe bananas, some flour and some eggs which our friend Chompo had brought us from his hens at home, so I decided to make a chocolate and banana loaf. It took about 10 minutes to prepare and 45 minutes to bake.

Over-ripe bananas

1. Preheat the oven to 180 celsius.

2. In one bowl, mix the following dry ingredients together:

300g flour, sieved
75g caster sugar
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt

3. In the other bowl, mix the wet ingredients together:

3-4 ripe bananas, mashed with a potato masher
2 eggs
50g butter melted in the microwave
50g melted white chocolate

The wet ingredients

4. Add the wet ingredients to the dry ingredients and combine thoroughly. It should remain pourable, like cake mix, rather than stiff like dough.

5. Butter the inside of a smallish (15-20cm) loaf tin and fill it about 2 cm deep with the mixture.

6. Divide the rest of the mixture between the two bowls. Add 50g of melted dark chocolate to one of them and combine well. You should now have one 'white' mixture and one 'brown' mixture.

7. Add the 'brown' mixture on top of the base layer in the loaf tin and throw in some chocolate chunks which will reset as nuggets once the loaf has cooled. Next, use the remaining 'white' mix to sandwich the dark chocolate layer in the middle. Don't fill the loaf tin right to the top, as it will need room to rise.

Leave some room at the top because it will rise.

8. Put it in the oven. Take it out after 30 minutes and test it by putting a skewer into the centre. If it comes out with mix still on, bake for a further 5-10 minutes.

9.  If the skewer comes out clean, remove the loaf from the tin and put it on a cooling rack.

10. Enjoy a slice at breakfast, with afternoon tea, or at 3am while feeding the baby. 

I didn't leave enough mix for the top sandwich layer!

1 comment:

  1. The last banana cake I made came out like set custard, so it was with trepidation that I tried this one as an early birthday cake for Jonathan... We have just had some for afternoon tea and not only did it rise splendidly, it is delicious! Thank you Koj xx