Banana And Chocolate Loaf…

Banana And Chocolate Loaf…

Banana and Chocolate Loaf  : By Rachel Norris


Serves 10
372 calories / 19.5g fat per portion

Rachel says: ‘This is a firm favourite in our house as it’s so moist and full of flavour. It’s great to eat a couple of days after baking and is a really good pick me up.’

Ingredients:

  • Kerrygold butter, for greasing
  • 225g (8oz) plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 4 ripe bananas
  • 3 tbsp soured cream, at room temperature
  • 1 tsp vanilla extract
  • 150g (5oz) Kerrygold butter, softened
  • 110g (4oz) soft light brown sugar
  • 50g (2oz) caster sugar
  • 3 large eggs, beaten
  • 75g (3oz) dark chocolate chips
  • 1 tsp lemon juice
  • 1 tbsp clear honey

Method:

  1. Preheat the oven to 160c, 325f, Gas Mark 3
  2. Butter the insides and line with buttered baking parchment of a 2lb Loaf tin ( 23cm x 9cm – 8cm deep )
  3. Sift the flour, baking powder, bicarbonate of soda, ground cinnamon together, then set aside.
  4. Mash 3 of the bananas in a bowl and mix in the soured cream and vanilla extract.
  5. In the bowl of an electric mixer, beat together the Kerrygold butter and both of the sugars, until light and fluffy. 
  6. Gradually add the beaten eggs, beating well between each addition. 
  7. Add the flour in 2 or 3 batches with the mixer on a slow speed, mixing well until throughly combined.
  8. Fold in the banana and soured cream mixture. 
  9. Stir through the chocolate chips and spoon the batter into the tin and spread level.
  10. Peel and slice the last banana and toss in the lemon juice, scatter over the top of the cake. 
  11. Bake on the middle shelf for about 45-50 mins, or untila skewer comes out clean.
  12. Cool the cake in the tin for 10 mins and then brush the top with the runny honey. 
  13. Leave for another 20 mins, then carefully lift out and set on wire rack to cool completely.


Cook’s tip:

  • If you like, serve the sliced cake spread with a little extra Kerrygold butter.

Photo and recipe credits-

 Rachel Norris’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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14 Comments

  1. patty
    July 19, 2012 / 7:13 pm

    great photo-looks delish!! :)i just entered my friday linky party to your libraray… what a great idea! thank-you! i hope you'll join us! i'm trying to build it… 🙂

    • Clairejustine
      July 21, 2012 / 5:44 am

      Thanks for adding your hop,I will hop over and join you soon 🙂

  2. Becky
    July 19, 2012 / 7:13 pm

    Looks like that would go perfect with coffee! I've never heard of Kerrygold butter though…I think it must only be in the UK and Europe, not the US.

    • Clairejustine
      July 21, 2012 / 5:44 am

      Thanks for the comment 🙂

  3. Kit @ i-lostinausten
    July 19, 2012 / 7:33 pm

    Yummy! Looks realli good with a cup of cappuccino! 🙂

    • Clairejustine
      July 21, 2012 / 5:45 am

      Thanks for stopping by 🙂

  4. Mom of A and a
    July 19, 2012 / 7:48 pm

    Anything with chocolate would definitely appeal to me!! 🙂

    • Clairejustine
      July 21, 2012 / 5:53 am

      Haha me to 🙂

  5. Expat Emma
    July 19, 2012 / 8:14 pm

    Must be a banana cake day!! Although I think more effort went into yours… (and it shows….!!)

    • Clairejustine
      July 21, 2012 / 6:00 am

      Thanks for the comment,this recipe is kerrygold's I'm going to make mine today 🙂

  6. Judy Haughton-James
    July 20, 2012 / 1:43 am

    Looks so delicious Clairejustine! I love the cups and saucers too!:)

    • Clairejustine
      July 21, 2012 / 6:01 am

      Thanks for stopping by Judy 🙂

  7. momphotographer
    July 20, 2012 / 5:42 am

    this sounds so delicious!!!

    • Clairejustine
      July 21, 2012 / 6:01 am

      Thanks for the comment 🙂

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