Sticky Banana and Chocolate Loaf

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    Sticky Banana and Chocolate Loaf

    Use very ripe bananas with skins that have turned black to get that depth of flavour and sticky gorgeousness that we all love in a good banana cake

    INGREDIENTS

    2 cups plain flour

    1 cup brown sugar
    
¾ teaspoon baking soda
    1 teaspoon ground cinnamon

    ½ teaspoon sea salt

    1 cup roughly chopped dark chocolate

    1/3 cup vegetable oil

    2 eggs, lightly beaten
    2 cups roughly mashed, very ripe bananas
    
¼ cup sour cream or yoghurt

    finely grated zest 1 lemon

    1 teaspoon vanilla extract

    METHOD

    Grease a 22cm x 12cm loaf tin and line the base with baking paper bringing the paper up the shorter sides of the tin

    Preheat the oven to 180°C.

    Combine the flour, sugar, baking soda, cinnamon, salt and chocolate in a large bowl.
    Whisk the oil, eggs, bananas, sour cream, lemon zest and the vanilla together. Pour into the flour mixture and using a large metal spoon, fold together until just combined.
    Spoon the batter into the tin and bake for 45-50 minutes until risen and golden. Cover the top loosely with foil if getting too brown.
    A skewer inserted into the centre of the cake should come out with a few moist crumbs attached but not uncooked batter.
    Cool in the tin for 15 minutes then remove and place on a cooling rack.
    Dust with icing sugar and cut into thick slices to serve.
    Makes 1 loaf

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