Banana and Chocolate Loaf

This recipe is sooo easy. It's the kind of cake I don't even switch my mixer on for. This is a bowl and a spatula kind of job. It's also an easy one for children to make. It yields excellent results every time, and folk generally think you are very clever, even though you barely had to lift a finger!

This is a cake I used to make regularly before I became obsessed with all things bundt. I hate bananas, yet some weird cake alchemy makes this cake utterly irresistible. One of my work friends won't touch any fruit related cakes, but adores this one. I like to think that the chocolate rebalances the healthy/unhealthy seesaw. The cake feels very heavy if picked up as a whole, but its texture is light and fluffy. The addition of demerara sugar on top means you get a lovely crispy outer shell which is a wonderful contrast to the soft centre. 

I decided to make this recipe when I was kindly given a loaf tin by George Wilkinson's; the makers of Great British Bakeware. I wanted to know if these tins were functional as well as pretty to look at. As this is a recipe I have made many times, it was the ideal choice.

The tin behaved wonderfully! No warping, even baking, easy release and a dream to clean afterwards. I really liked the fact that the edges were cool enough to handle after the cake had cooled for ten minutes too. Just makes life easier!

I'm currently running a competition on my blog to win a set of these limited edition vintage floral tins. Make sure you enter before 28th February 2013! Alternatively, you can purchase them from Amazon.

Ingredients:

• 250g self raising flour 
• 150g golden caster sugar 
• 1 tsp cinnamon 
• Pinch of maldon sea salt (normal salt will do though)
• 100g melted unsalted butter 
• 2 medium eggs - beaten 
• 2 large ripe mashed bananas 
• 150g milk chocolate chips/chunks 
• 1 tbsp demerara sugar for sprinkling (optional)

Method:

1. Preheat the oven to gas 4/180 C 
2. Grease and line a 2lb loaf tin (this can also be split into 2 x 1lb tins). Pre-cut pleated liners are pretty useful here!
3. Sift the flour, sugar and cinnamon into a large bowl 
4. Sir in the sea salt 
5. Mix in the melted butter - it will be thick with remaining flour round the edges. Do not fret.
6. Add the beaten eggs and mix gently
7. Fold in the mashed bananas and chocolate chips
8. Pour into the prepared tin/s
9. Cover the mixture with demerara sugar 
10. Bake for 1 hour in the middle of the oven or until a skewer comes out clean. Just bear in mind some melted chocolate is ok...
11. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. Let it cool fully before slicing. If you can. It just makes it easier to cut...

Fancy something a bit different? You can substitute the chocolate chips for fudge pieces, dark chocolate, nuts or a mixture!

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Disclaimer: I was given this tin by George Wilkinson's because I am currently running a competition to win the range. I offered to review one of the range to ensure I was happy with the items.