Chocolate and Banana Teabread

This is a cake that really works well - chocolate and banana. Don't we love them? By layering the chocolate, you get a beautiful rippled effect. This cake is so moist too. Go on, try it!


Ingredients: (serves 10)
200g plain dark chocolate - broken into pieces
half tsp ground ginger
200g butter or margarine - softened
2 ripe bananas
175g caster sugar
3 eggs
250g self raising flour
half tsp baking powder
50g plain dark chocolate - chopped

Method:
  • Heat the oven to 180'C or Gas Mark.
  • Grease a 1kg loaf tin
  • Put the broken chocolate in a heatproof bowl with ginger and 25g of the butter. Place over a saucepan of simmering water until melted.
  • Meanwhile, mash the bananas.
  • Put the rest of the butter into a bowl with the sugar and beat until creamy. Add the eggs, banana, flour and baking powder and beat together until smooth.
  • Spread a quarter of the creamed mixture into the tin, then spoon over one third of the chocolate mixture. Spread with another quarter of the cake mixture, then more chocolate. Repeat the layering, finishing with a layer of the cake mixture.
  • Scatter the chopped chocolate down the centre of the cake.
  • Bake in the oven for about 1 hour until a sharp knife inserted in to the centre comes our clean.
  • Leave in the tin for 10 minutes and then tip out on to a wire rack to cool completely. 

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