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
INGREDIENTS
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
METHOD
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
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!