Dark chocolate chip and hazelnut loaf
This tasty bake is a great way to use up overripe bananas and comes out perfect every time
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
Ingredients
100g butter, cubed
225g self-raising flour
160g golden caster sugar
100g hazelnuts, roasted and chopped
100g dark chocolate chips
2 eggs, lightly beaten
450g very ripe bananas, mashed and an extra banana sliced lengthwise for the top of the cake
Method
Preheat your oven to 180°C and grease a 2lb loaf tin. Line it with some parchment as well if you wish to be extra safe.
Rub the butter into the flour until it looks similar to rough breadcrumbs.
Add the sugar, hazelnuts and chocolate chips and mix everything together well.
Add in the eggs and mashed banana and beat all of the ingredients thoroughly.
Pour the mixture into your tin and spread it evenly on top. Lay the two lengths of banana on top of the cake, they will sink slightly as the cake rising around them.
Bake for an hour and a half, or until a skewer comes out clean of cake batter. The chocolate will have melted so may mark the skewer but discount this as long as the batter is baked through.
Cool in the tin for about 15 minutes before removing and placing the loaf onto a wire rack.
