Sticky Banana and Chocolate Loaf

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


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


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