Banana, Chocolate & Chestnut Loaf Cake

hese bananas HAVE to be very ripe, the mushier the better. And don't be tempted to mix this recipe 'all in one' - it's a common issue to end up with that stodgy, gluey layer in the bottom of a 'nana cake, from overmixing. Add the flour last, and very gently, and stop mixing as soon as it disappears.

Also: It's the law that you have to eat this with a good cuppa to really make the best of it.

Also: It's quite low fat for a cake, so you can eat twice as much. Allegedly.

Banana, Chocolate & Chestnut Loaf Cake

Makes one loaf cake, serves 6-8 good slices.

Prep 20 mins, bake approx 45 mins - 1 hour.

Ingredients:

• 50g butter, softened (proper butter gives best flavour, but tub spread will do the job on a budget)

• 50g caster sugar

• 25g dark muscovado sugar, sifted to remove lumps

• 1 large egg

• Half a tsp vanilla extract

• Quarter teaspoon of ground cinnamon OR ginger OR mixed spice (optional)

• 225g bananas, over-ripe, well mashed so there are no lumps

• 115g self raising flour, sifted

• 50g chestnuts. Save yourself time by buying the cooked, peeled, ready-to-eat ones! Chopped however you like them. Reserve a few for on top, if you wish.

• 50g dark chocolate, chopped; or chocolate chips/chunks will work fine.

• a sprinkling of demerara sugar, optional

Method:

1. Preheat the oven to 160C/Fan 140C/ Gas mark 3. Line a loaf tin with baking parchment, or a loaf tin liner if you have any.

2. Cream together the softened butter and sugars.

3. Add the egg and vanilla extract, blend well with a hand whisk.

4. Add in the banana mush and mix well.

5. Very gently fold in the flour, adding the chocolate and nuts at the same time.

6. Tip the mixture into the prepared tin.

7. If you reserved some nuts for the top, sprinkle them now. Add a sprinkling of demerara sugar for a little extra texture on the top.

8. Bake for up to an hour - check at 45 mins - until the top springs back quickly when you press it, and you can longer hear the cake 'singing'.

9. Leave to cool before cutting. Best stored airtight and eaten within 48 hours.