A sumptuous dinner party winner! Impress your guests with this moist, chocolate delight - it's also the perfect way to use up all your overly ripe bananas.
Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a loaf tin.
Sift the flour, baking powder, bicarbonate of soda, ground cinnamon and salt together in a bowl, then set aside.
In a separate bowl, mix the banana with the sour cream and vanilla extract.
Beat together the butter and Tate & Lyle Sugars with an electric whisk until light and fluffy. Gradually add the eggs, beating well between each addition. Finally add the flour mixture and mix thoroughly.
Fold in the banana and sour cream mixture, stir through the chocolate chips, then spoon the mixture into the tin.
Bake in the middle of the oven for 45 minutes.
Cool the cake in the tin for 10 minutes, then brush the top with honey. Leave for another 20 minutes, then carefully lift out and let cool completely on a wire rack before slicing and serving.
Why not add a fresh banana sauce or chocolate drizzle on top of your cake for a special touch!
Ingredients – 14 items
Pinch of salt
Ripe, mashed with a fork
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Fairtrade Tate & Lyle Golden Caster Sugar
Dark chocolate chips
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