Marbled chocolate and banana loaf
1 hr 15 min
A great way to use up any bananas that are past their prime, a slice of this loaf cake goes down well with a cup of coffee.
¼ cup(s), (25g)
1 cup(s), (250g)
Vanilla bean extract, alcohol free
White self-raising flour
1½ cup(s), (225g)
Reduced fat oil spread
½ cup(s), (110g)
- Preheat oven to 160°C. Lightly spray a 14cm x 24cm (top measurement) loaf tin with oil. Line base and sides with baking paper. Sift cocoa into a heatproof bowl, add ¼ cup (60ml) boiling water and stir to a smooth paste. Set aside to cool.
- Whisk banana, eggs and vanilla in a medium bowl until combined. Sift flour into a separate large bowl and rub in the oil spread with your fingertips. Stir in sugar, then add banana mixture and stir until well combined. Stir a third of the mixture through the cocoa paste until well combined.
- Spoon dollops of cocoa mixture and the remaining banana mixture alternately into the prepared tin, then swirl with a flat-blade knife for a marbled effect.
- Bake for 50 minutes-1 hour, until a skewer inserted into the centre of loaf comes out clean. Stand loaf in the tin for 10 minutes, then turn out onto a wire rack to cool. Cut into 12 slices.