I really, really loaf this little banana and chocolate cake.
It's designed for lazy afternoons sat in the garden in a dressing gown and slippers, sipping hot coffee and reading a book.
Essentially, it's Sunday, baked.
I stole the original recipe from Nigella about a million years ago and have tweaked it over time to make it wheat free friendly and dare I say it, even more delicious.
NB. I may or may not have increased the chocolate quantity by around 25%, but I won't tell if you don't. Sorry Nige, I genuinely don't know what happened.
Anyway, for one 2lb loaf cake you're going to need:
110g butter, softened
125g caster sugar
125g gluten free self raising flour
1tsp baking powder
1tbsp cocoa powder
3 brown, spotted bananas, roughly mashed
100g good quality dark chocolate
2 eggs
One extra banana for decoration
Start by pre-heating the oven to 180C and line your loaf tin.
In a big bowl, mash your bananas, cream the butter and crack in the eggs. When it's looking good and horrific, sift in the baking powder, flour, cocoa and caster sugar, stirring as you go.
Lastly, chop your chocolate into fat chunks and throw it in the bowl.
Mission accomplished.
Pour the cake mixture into the loaf tin and give it gentle tap to even out the surface. Leave it in the oven for around 45-50 minutes, or until a skewer popped into the middle comes out clean.
You might also know it's done from the outrageous smells wafting through the house.
Remove from the oven and leave it to cool before wriggling it out of the tin and serving up. I top mine with slices of fresh banana and a dusting of icing sugar.
Have a great Sunday, everybody!
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