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