Remember my caramel swirl, chocolate chip banana cake? Well this is an all in one method, sans swirl for lazier days!
Whilst some of us may be bored of banana bread (I’ve heard the whispers), I’m yet to find a better use for manky old bananas, so I make this. It’s more cake-like in texture (which I like), and with the addition of caramel flavouring and chocolate chips, it makes for a rather easy and satisfying slice. Here’s the recipe for this one – swirl version with caramel sauce in highlights!
(Makes 1 standard loaf cake – use a loaf tin lined with parchment)
6oz cooking butter (I used bakewithstork)
6oz caster sugar (I used billingtonsuk golden caster)
1tsp vanilla extract
1tsp salted caramel flavouring (I found some at waitroseandpartners)
– cream together until pale and smooth then add:
3 medium bananas (very ripe/super brown); I just chucked those in and let the mixer break them up (20seconds or so).
9oz self raising flour
1tsp baking powder
2 medium eggs
Splash milk (approx. 25ml)
150g chocolate chips (I used a mix of dark and milk)
– Give everything a good whip for a min.
– Oven: gas 5 for 50-55min until a bamboo stick comes out clean (check from about 45mins to be safe).
Optional: melt any leftover chocolate chips (50g were leftover) and drizzle all over the top extra deliciousness.