A tasty twist on the traditional banana bread recipe with added chocolate for a soft yet rich cake that will surely go down well. Perfect for using up any ripe bananas, or simply when you fancy a spot of chocolate cake that you can pretend is a healthier option, I won't tell!
175g plain flour
150g caster sugar
25g cocoa powder
1 tsp bicarbonate of sofa
1 tsp baking powder
2 large eggs
2 ripe bananas
100g dark chocolate
Pre-heat your oven to 190c/170c fan oven/Gas mark 5 and grease a loaf tin.
Melt the butter and chocolate together in a double boiler then set aside to cool down.
Sift the flour, cocoa powder, bicarbonate of soda and baking powder together adding the sugar.
Mash the bananas in a separate bowl then add to the flour mixture. Take your melted mixture and add the eggs in to this mix, make a well in the centre of the flour mix and pour this mixture into it, mixing well.
Place your mixture into the loaf tin and even this out, then bake for an hour or until a knife comes out clean.
Leave to cool for an hour then remove from the tin and your tasty chocolatey cake is ready.
Best eaten: This cake will last well for a few days, the ripe banana helps to keep the cake soft so you can be sure of a tasty, squishey slice every time.
Recipe adapted from Baking mad