This is such an easy cake to make – inspired by the banana and chocolate loaf recipe from The Great British Book of Baking, I’ve made a few tweaks and added pecan nuts and maple syrup to give it a rich and silky taste.
250g self-raising flour
150g caster sugar
100g unsalted butter, melted and cooled
2 medium free range eggs, beaten
250g peeled ripe bananas (roughly 2 large ones)
75g dark cooking chocolate, chopped
1 tablespoon maple syrup
10g pecan nuts, roughly chopped
- Preheat the oven to gas mark 4.
- Mix the flour, sugar, butter and eggs together in a mixing bowl with a wooden spoon.
- Mash the bananas with a fork, then add them to the bowl along with the chocolate, pecan nuts and maple syrup. Give it all a very good mix until thoroughly combined.
- Transfer the mixture to a loaf tin that’s been lined with baking paper and greased on the edges to prevent from sticking.
- Place in the oven for 55 minutes – or until an inserted skewer comes out clean.
- Leave to cool for 10 minutes, then transfer to a wire rack, carefully removing the grease proof paper.
- Once cooled, slice and enjoy with a lovely cup of tea