Challenge yourself while we’re still in lock-down by learning some new recipes! We’re going to go ahead with our recipe of the week this term, so hopefully this provides you with an outlet to reduce boredom and enjoy tasty food. First recipe of the term is Banana and Chocolate Chip Loaf Cake!
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 208. It is a must-buy recommendation!!
BANANA AND CHOCOLATE CHIP LOAF CAKE
Ingredients:
• Vegetable oil or butter, for greasing
• 250g very ripe bananas (approx. 2 large ones)
• 2 large eggs
• 250g caster sugar
• 1 tsp vanilla extract
• 50g salted butter, very soft
• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 150g dark chocolate chips or chopped dark chocolate
• 900g loaf tin & non-stick baking paper
Methods:
1.Preheat the oven to 180° Fan/Gas Mark 6.
2. Grease a 900g load tin and line with non-stick baking paper.
3. In a large bowl, mash the bananas well. Whisk in the eggs, sugar and vanilla extract.
4. Add the butter and beat in vigorously with a wooden spoon or electric mixer until the ingredients are well combined.
5. Sift the flour and bicarbonate of soda through a sieve into the bowl and stir in gently.
6. Finally, gently stir in the chocolate chips or chunks.
7. Transfer the mixture into the prepared tin and bake for 45mins-1hr until risen and golden brown, and a skewer or a cocktail stick inserted into the centre comes out clean. If it doesn’t, return the cake to the oven for another 5 minutes and then test again.
8. Leave to cool in the tin for 20 minutes before turning out and allowing to cool fully on a wire rack.
9. Store in an airtight container and eat within 3–5 days. Once cool, the cake can be frozen in a sealed freezer bag for up to 3 months.
Tip: When using chocolate chips, it can often work out better value to buy a bar of good-quality chocolate and chop it up into small chunks. Bars tend to be better quality than chips and you get more for your money.
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