Rachel Allen's chocolate and banana bread recipe
Ahhh... there's nowt better than a slice of tea cake with a cuppa. Rachel Allen's version is flecked with chocolate chunks, pecans and cherries.
Ingredients
- 75 g milk chocolate
- 250 g self-raising flour
- 1 pinch salt
- 1 tsp baking powder
- 150 g caster sugar
- 100 g butter, softened, plus extra to serve
- 50 g walnuts or pecans, chopped (optional)
- 2 eggs
- 1 tsp vanilla extract
- 1 orange, finely grated zest only
- 475 g whole bananas (about 4 small ones), peeled
- 50 g glace cherries (preferably organic), halved
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 75 mins
- Serves: 10
Step-by-step
- Preheat the oven to 170C/150C fan/gas 3. Lightly oil and line a 13 x 23cm loaf tin with parchment paper.
- Sift the flour, salt and baking powder into a large bowl. Add the caster sugar, butter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
- Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Then melt the milk chocolate and fold it into the banana mixture.
- Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1- 1 ΒΌ hours or until a skewer inserted into the middle comes out clean.
- Allow to cool for 5 minutes before removing the cake from the tin. Serve sliced and buttered.
Recipe provided by Cadbury's.
You might also like
More recipes from Rachel Allen