Here I am again with my overripe bananas wilting away in the fruit bowl. Not so long ago, I’d published a recipe for a banana loaf cake inspired by Christophe Michalak. Here, I’ve added a little touch of indulgence with chocolate chips. So here’s the recipe for a banana and chocolate chip loaf cake. It’s simple, it’s quick to make and it’s very good. What more could you ask for? A perfect recipe for the children’s afternoon snack (but not only!).
I took my inspiration from the recipe by Papilles et pupilles. With these quantities, you can make a very large loaf cake, and if you only have a small tin, you can halve the quantities.
Have a nice Sunday!
Ingredients & Method
1 component · Full recipe
The banana and chocolate chip loaf cake batter
Ingredients
- 3 eggs
- 150 g (5.3 oz) caster sugar
- 300 g (10.6 oz) plain flour
- 150 g (5.3 oz) softened butter
- 3 very ripe bananas
- juice of 1 lemon
- 150 g (5.3 oz) dark chocolate
- 150 g (5.3 oz) milk
- 1 sachet baking powder
- 1 pinch fleur de sel
Method
1
Preheat the oven to 160°C / 325°F fan-assisted.
2
Butter and flour a large loaf tin.
3
Roughly mash the bananas, add the lemon juice to prevent browning, stir quickly and set aside.
4
In a bowl, mix together the flour, baking powder and salt.
5
In a separate bowl, beat the softened butter with the sugar until smooth, then add the eggs one at a time, continuing to whisk.
6
Add the flour/baking powder/salt mixture and stir well with a spatula.
7
Add the milk and mix until the batter is smooth and homogeneous.
8
Fold in the mashed bananas and the chocolate chips (I chopped dark and milk chocolate pistoles). Pour the batter into the tin and bake for about 1 hour. Check doneness by inserting a knife blade into the centre — it should come out clean. Leave to cool slightly before unmoulding. Once cold, the loaf cake will keep for up to 2 days wrapped in cling film.
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