I’ve made this cake twice before – the first resulted in a dense loaf, t second was ok. The third time (years passing in between) I read the comments section and saw that someone had used their bread maker on the cake setting. I thought this was a brilliant idea as I wanted to make crumpets too (long process!).
So I won’t be using the bread maker for a cake again… all tasted lovely – with all that sugar, chocolate and banana, it couldn’t not, but it just didn’t work out. Back to the whisk and bowl for me!
- 100ml sunflower oil, plus extra to grease
- 175g caster sugar
- 175g self-raising flour
- half tsp bicarbonate of soda
- 4 tbsp cocoa powder
- 100g chocolate chips or chunks
- 175g very ripe bananas
- 3 medium eggs, 2 separated
- 50ml milk
For the topping
- 100g milk chocolate
- 100ml soured cream
- handful dried banana chips, roughly chopped
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.