Banana & Chocolate Loaf Cake
170g self-raising flour, sieved
1 ½ tsp baking powder
pinch bicarbonate of soda
60g caster sugar
2 eggs, beaten
60ml Bath Harvest Rapeseed Oil
2 ripe bananas, mashed
1 ½ tsp lemon juice
50g plain chocolate, chopped
1. Pre-heat the oven to 180°c (or Fan 160°c), Gas Mark 4. Lightly oil and base line a loaf tin (around 22 x 13 x 6cm).
2. Put all ingredients into a large bowl and mix well with an electric hand whisk until combined (mixture will be quite wet).
3. Pour into the prepared tin. Bake in centre of oven for 35 – 45 minutes. Check with a skewer – if it comes out clean then it’s cooked. Let it cool in the tin for 5 minutes before turning out on a wire rack.
5. Serve warm or keep in an airtight container for up to 3 days.
Gluten-Free version: follow recipe but substitute self-raising flour with your own brand of gluten-free flour.