Black banana cake
Description
Want to know how to use up overripe bananas? Nigel Slater’s chocolate chip banana bread recipe is just the ticket.
Ingredients
- 175g/6oz unsalted butter, softened
- 175g/6oz sugar (half light muscovado, half golden caster)
- 75g/2½oz hazelnuts
- 2 free-range eggs
- 175g/6oz self-raising flour
- 2 very ripe bananas (about 250g/9oz total weight)
- drop vanilla extract
- 175g/6oz good-quality dark or milk chocolate chips
- a little demerara sugar
Directions
- Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper.
- Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer.
- Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
- Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix.
- Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.
