This is an adaptation of Nigella’s banana bread from her Domestic Goddess book. I got so sick of making the plain banana cake as although lots of my friends and family liked it, I wasn’t that keen (unless I was eating the raw batter!). However, the addition of chocolate to it makes it utterly delicious. Why I haven’t made this one before is beyond me, but I have now, and so must you 🙂
For 2 x 2lb loaf cakes you need
6 very ripe bananas, mashed to a puree
25g cocoa powder
75ml southern comfort (or other booze of your choice)
150g plain flour
2 tsp baking powder
2 tsp bicarb
100ml sunflower oil
150g caster sugar
100g plain chocolate chips
1 tsp vanilla extract
Preferably soak the sultanas in the booze overnight, but if you’re short of time, place in a saucepan and heat gently then leave to speed soak for 15-30 mins.
Mix everything together and scrape into two lined loaf tins. Bake in a moderate (170 degree) oven for 45-60 mins until the cakes are risen and a skewer comes out clean. Leave to cool. Eat with copious cups of tea.