My Favourite Cakes
This cake did not live to see the end of day. We demolished it in minutes. I hope it appeals to you. Our day started with rain but I still went for my morning walk, anyway. I hope you can send me some sunshine. Have a pleasant day!
Blend the bananas with milk using a stick blender or normal blender. Set aside.
Slice and enjoy while still warm
Believe you me, I slathered some butter on top of the gooey chocolate!
Chocolate Orange Banana Bread
Preparation time: 30 minutes; Baking time: 1-1¼ hours; Makes: 1 x 9.5 x 5.5 inch loaf
- 280g (2¼ cups, 10oz) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 240ml (1 cup) milk
- 3 large bananas
- 150g butter ( 1¼ stick, 11 tablespoons, 5oz)
- 180g (¾ cup, 6.5oz) castor sugar
- Grated rind (zest) of one orange
- 2 eggs
- 1 cup semi-sweet chocolate chips
- Grease a 14cm x 24cm (5.5 x 9.5 inch) loaf pan (tin) and line base with parchment (greaseproof) paper. Heat the oven to 325°C (160°C) 10 minutes before baking.
- Sift the flour, baking powder and baking soda and set aside. (You can use a 5 x 10 inch loaf pan, baking time will be slightly shorter).
- Blend the bananas with milk using a stick blender or normal blender. Set aside.
- Beat butter, sugar and rind with electric mixer until light and fluffy. Beat in eggs one at a time, until combined.
- Fold in half the banana-milk mixture and half the flour, then fold in the remaining banana-milk mixture and the rest of the flour, until just combined. Fold in the chocolate chips.
- Spoon mixture into prepared pan and bake at 325°F (160°C) for 1-1¼ hours or until a skewer inserted in the middle comes out clean. Stand 5 minutes, before transferring onto a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325°C (160°C) for 1 hour.