Marbled chocolate and banana loaf
- Total Time
This is a lovely, moist banana cake that gives you a hit of chocolate at the same time.
Cocoa Powder25 g, sifted
Banana(s)450 g, ripe, (unpeeled weight) peeled and mashed
Egg, whole, raw2 medium, raw, beaten
Vanilla Extract½ teaspoons, level
White Self Raising Flour225 g
Low Fat Spread110 g
Light Brown Sugar110 g
- Line a 900g loaf tin with baking paper. Dissolve the cocoa powder in 4 tablespoons of boiling water and set aside to cool. Preheat the oven to 180°C, fan 160°C, gas mark 4.
- In a small bowl, mix the bananas, eggs and vanilla. Sift the flour into a separate bowl and rub in the spread with your fingers. Stir in the sugar and the banana mixture. Put a third of the mixture in the small bowl and stir in the cocoa mixture.
- Put random dollops of each cake mixture in the tin until you’ve used all the mixture, then swirl with a knife to create a marbled effect.
- Bake for 50-60 minutes or until golden and a skewer inserted into the centre of the cake comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.