A recklessly indulgent combination of two of my favourite rich chocolate cake recipes. I love a good banana bread, the perfect teatime loaf, but in this the banana isn’t an overpowering flavour but the fruity addition makes this cake wonderfully moist and light. Plus banana is a fruit…so this is healthy right? Or at least part of it is? I’m running with that.
Indulgent Chocolate and Banana Cake with Peanut Butter Drizzle
- 130g self raising flour
- 200g soft light brown sugar
- 70g cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- ¼ tsp salt
- 100ml vegetable oil
- 2 large eggs
- 3 very ripe bananas (set half a banana aside for topping)
- 1 teaspoon vanilla extract
- splash of milk
For the peanut butter drizzle:
- 3 tablespoons peanut butter (crunchy or smooth)
Preheat your oven to about 180C/160C fan/ 350F. Grease and line a large loaf or circular tin with parchment paper and set aside.
In a large bowl, sift together the self-raising flour, cocoa powder, baking powder, and salt and set aside. In a measuring jug, measure you oil, then add in the eggs and mix well to trap some air bubbles. In a small bowl smash 2.5 large bananas with a fork or potato masher until very mushy and sweet. Add the vanilla, sugar and mashed bananas and stir well to combine. Add the wet ingredients to the dry and gently combine, making sure to catch any flour at the base of the bowl.
Pour all the mixture into your prepped cake tin and top with thinly sliced banana pieces then place in the centre of the oven. Check on your lovely cake after about 45 minutes as I have found it takes between 45-50 minutes. Remove when a skewer or knife comes out clean. Cool on a wire rack then you can add the drizzle!
Melt the peanut butter in the microwave on full for 30 seconds until runny and stir well. Drizzle artistically over loaf and serve up! YUM.