This is a delicious moist chocolatey cake which smells like a banana and has a crunchy topping.
There is just enough banana to make it lovely and moist without giving it a strong banana flavour.
You could make it without the topping of course, but I find it’s extra good – the dry nutty topping and the moist chocolate sponge.
Ingredients (makes 2 small or 1 large cake)
Topping – 25g butter
2tbsp plain flour
1tbsp brown sugar
2tbsp chopped nuts ( hazelnuts, walnuts….)
Cake – 100g plain chocolate
175g caster sugar
3 eggs, beaten
175g self-raising flour
1 level tsp baking powder
2 large bananas, peeled and mashed
How to – Begin by preparing the topping – By hand or in the processor, rub the butter and flour together until crumbly, stir in the sugar and nuts. Leave to one side.
Cream the butter and sugar together, then add the eggs, flour, baking powder and cocoa powder and mix well.
Melt the chocolate (about 2 mins in the microwave) and mash the bananas.
Add the bananas and the melted chocolate to the cake mix and stir all together.
Divide the mixture between 2 lined 500g loaf tins (or 1 large loaf tin) and sprinkle both with the topping. Bake at 180°C for about 45 minutes – if making 1 large cake, bake for about 1 hour – or until a skewer poked in the middle comes out clean. Cool on a rack.
I prefer making 2 then I can freeze one for another day!