All I have to do is tell you that I made
this chocolate banana loaf and it was easy and it is delicious and the
chocolate definitely is an improvement on just a plain, old banana loaf,
especially if you really like chocolate, which I do and if you are only mildly
passionate about banana cakes, which I am.
And I have to remember to tell you to make all the icing and not be like me one
time when I wrote a strange note on this recipe telling me that half the icing
was more than enough. I lied. I don’t know why I lied back then as I haven’t
made this loaf in a while. So I made
half the icing because I believed what I said back then. I was wrong.
All you need to know then is that you
really, really should slather it with the all the chocolate icing because if
you are anything like me, you know that this is the best part and if you don’t,
you will regret it.
That was all I had to say.
Chocolate Banana Loaf
150g (5½oz) butter, at room temperature
150g (5½oz) muscovado sugar
150g (5½oz) dark chocolate (I used 72% Whittakers Dark Ghana)
2 bananas, mashed
3 eggs, beaten
200g (7oz) plain flour
2 tsp baking powder
Icing
100g (3½oz) dark chocolate, broken into
pieces
25g (1oz) butter
50g (1¾oz) icing sugar
1 tbsp milk
Preheat oven to 150°C (300°F).
Grease and line the base and sides of a
900g (2lb) loaf tin.
In a medium saucepan, gently heat the
butter, sugar and chocolate until melted.
Stir well and remove from heat.
Add the banana and eggs, then sift in the
flour and baking powder. Mix until
smooth.
Pour the mix into the loaf tin. Bake for about 1 hour or so until the
cake feels firm when pressed in the middle with your fingers.
Remove from the oven and leave in the tin
for 5 minutes then transfer to a wire rack to cool completely.
Icing
Melt the chocolate and butter in a small
non-stick pan. Sift in the icing sugar
then stir in the milk and beat well. Spread over the top of the cake using a
palette knife. Leave to set.
