Banana Cake Recipe
A delicious way to use over-ripe bananas
Ingredients
- 175g unsalted butter, softened
- 2 large eggs
- 2 very ripe bananas
- 100g light muscovado sugar
- 100g golden caster sugar
- 75g ground hazelnuts
- 175g plain flour
- 4 teaspoons baking powder
- 1 tablespoon vanilla extract
- 175g dark chocolate chips
- 1 teaspoon demerara sugar
Directions
- PRE-HEAT THE OVEN TO 170ËC/150ËC FAN/GAS 3
- PREP - Butter the loaf tin or line with baking parchment. Peel the bananas and chop into small pieces.
- BEAT - Beat the butter, muscovado sugar and caster sugar together until light and creamy.
- ADD - Add the eggs, one at the time, beating well after each addition. Sieve the flour and fold it into the mixture with a metal spoon. Fold in the baking powder, ground hazelnuts and vanilla extract.
- FOLD - Gently fold the banana and chocolate chips into the cake mixture. Make sure you do not over-mix.
- BAKE - Pour the cake mixture into the loaf tin. Sprinkle the top with the demerara sugar. Bake for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 421 | |
| Calories from Fat 250 | 59% |
| Total Fat 28.35g | 35% |
| Saturated Fat 15.92g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 667mg | 28% |
| Potassium 226mg | 6% |
| Total Carbs 35.42g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 14.52g | 10% |
| Protein 6.52g | 10% |
