I do enjoy a good slice of banana cake, but I don’t ever feel compelled to make one. When overripe bananas exist in my fruit bowl, if they haven’t been used for smoothies, I’m always, without fail, drawn back to this tasty treat. I am 100% certain it is psychological, but loaf rather than cake, always feels a little healthier. Total sucker for my own head-talk right!?
This recipe is adaptable in that you can remove the ginger and replace with walnuts, or remove the chocolate altogether if you desire. You could add cranberries, coconut, white chocolate, whatever tickles your fancy.
It makes a decent sized loaf, and takes a good chunk of time to cook so keep an eye on it. It cracks open on top the way I think every great loaf should and it keeps in an airtight container for 3 days – although the last time one of these loaves sat that long on my kitchen bench, I can’t honestly recall!
- 85 grams unsalted butter
- 2 C plain flour
- 3/4 C caster sugar
- 3/4 t baking soda
- 1/2 t salt
- 3/4 C chocolate chips or chopped dark chocolate
- 1/3 C finely chopped crystallised ginger
- 2 large eggs
- 1 1/2 C mashed banana (from about 3 large ripe bananas)
- 1/4 C plain unsweetened yoghurt
- 1 t vanilla extract
- Set a rack in the centre of the oven, and preheat the oven to 180 degrees Celsius. Grease a standard-sized loaf pan with cooking spray or butter & line with baking paper.
- Melt butter and set aside to cool slightly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallised ginger and whisk well to combine. Set aside.
- In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yoghurt, melted butter, and vanilla and stir to mix well.
- Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not over mix. The batter will be thick and perhaps a little lumpy, but all the flour should be incorporated.
- Scrape the batter into the prepared tin, and smooth the top.
- Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the centre comes out clean. Check at 50 minutes and then again at ten minute intervals. If the loaf seems to be browning too quickly, tent with tin foil.
- Cool the loaf in the pan on a wire rack for 5 minutes. Then tip onto the rack, and let it cool completely before slicing.