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Friday, September 04, 2015

What do most cyclist love....


You can't beat a nice slice when out cycling or back from a ride, so as I had some old bananas hanging around I made this.  I left the topping off, as whilst I like cake sometimes it can be too sweet.

Chocolate and banana cake
  • 100ml sunflower oil, plus extra to grease
  • 175g caster sugar
  • 175g self-raising flour
  • half tsp bicarbonate of soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips or chunks
  • 175g very ripe bananas
  • 3 medium eggs, 2 separated
  • 50ml milk
For the topping if required
  • 100g milk chocolate
  • 100ml soured cream
  • handful dried banana chips, roughly chopped

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
  2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
  3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.


  1. Yum! I never would think to put chocolate and bananas together.

  2. Yum! I never would think to put chocolate and bananas together.

  3. I will pretend I did not see this. And I can't get soured cream here anyway. And in my humble opinion, Ramsay was right. In his establishment, asking for ketchup would have been particularly tasteless...


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