Banana & Chocolate Chunk Loaf Cake

Banana cake was one of the first recipes I adapted and perfected to my own tastes, back when I opened my little sandwich shop in 2008.

The addition of the dark muscovado sugar was a chance I took, when I ran out of caster sugar - and it became my secret ingredient from then on. It elevates it from a decent cake, to a really bloody luvvley cake. By all means use whatever sugar you have, but something brown and unrefined gives the best flavour and texture, in my humble opinion.

The main technical pointers I will give you - these 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 Chunk 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

• 50-75g dark chocolate. Chopped however you like it. Reserve a little for on top, if you wish.

• 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 at the same time.

6. Tip the mixture into the prepared tin. If you reserved some chocolate for the top, you can either sprinkle it now, or you can wait until it's just come out of the oven and add it while the cake is still warm. Add a sprinkling of demerara sugar for a little extra texture on the top.

7. 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'.

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