Chocolate & banana cake

BodyChef

Ingredients

·         100ml sunflower oil , plus extra to grease

·         175g caster sugar

·         175g self-raising flour

·         half tsp bicarbonate of soda       

4 tbsp cocoa powder

·         100g chocolate chips or chunks

·         175g very ripe bananas

3 medium eggs , 2 separated

·         50ml milk For the topping

·         100g milk chocolate

·         100ml soured cream

·         handful dried banana  chips, roughly chopped

Method

1.    Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.

2.    Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

3.    Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

  BodyChef