“I love a recipe that is born from necessity. In this case it was from trying to make room in my freezer for some kick-ass chilli con carne I’d made. So it was time to use the numerous over-ripe bananas that I’d frozen so I wouldn’t have to throw them out. The first loaf I made was delicious but lacked a certain something. Chocolate of course! After a few more attempts I settled on this combination. I can highly recommend taking it straight out of the oven, slathering it in butter and devouring a couple of pieces before anyone else finds out. Enjoy!”
- 2 cups self raising flour
- 1 tsp bicarb
- 1 tbsp mixed spice
- 1/2 cup dark brown sugar
- 1/4 cup cocoa
- 2 over-ripe bananas
- 1 cup milk
- 2 eggs
- 100g dark chocolate chips
- 80g dates
- 50g dried figs
- Pre-heat the oven to 180 degrees C
- Mix the flour, bicarb, mixed spice, sugar and cocoa together
- Process the bananas with the milk and eggs
- Add to the dry ingredients.
- Cut up the dates and figs and stir into the mixture along with the chocolate chips.
- Grease and line a loaf tin and fill with the mixture
- Bake for 50 – 65 minutes until the loaf is cooked in the middle. (The chocolate makes this cake very moist so when a knife is inserted it will still come out with some moisture on it. It’s trial and error I’m afraid.)
- Eat hot with lashings of butter then go straight to the gym!