Marbled chocolate & banana loaf
Calorie controlled cooking spray
25 g, sifted
450 g, ripe, peeled and mashed
Egg, whole, raw
2 medium, raw, beaten
½ teaspoons, level
White Self Raising Flour
Low Fat Spread
Light Brown Sugar
- 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.