I made this over a month ago but have only just got round to posting it – my computer wouldn’t show me images when I put the SD card from the camera in so it made it tricky to finish it. Luckily my Dad came to visit a few weeks ago and sorted it out for me – thank goodness for dads! At the time I seemed to be eating a lot of cake (although that hasn’t really changed!). I think I was making up for lost time when I couldn’t eat that much when I was pregnant or it’s all the extra calories I was burning running around after two little people (and still am burning!) I had been fancying some banana bread so when we had some very brown bananas (Mr Birdie nearly through them in the bin!) I decided it was time for some more baking. I’ve made many different banana bread recipes before and banana and chocolate is always a winning combination. This recipe would be perfect for baking with children as you use a yogurt pot to measure most of the ingredients so there’s no need for scales. It’s quite good fun measuring everything out and would be ideal for little hands who aren’t used to working with scales. It’s a recipe from Delicious Magazine.

The original recipe states to use a 120g yogurt pot however I could only find 150g pots – I’m not sure if it’s a mistake. I used my 150g pot and it didn’t seem to affect the final result. You will need a 1 litre loaf tin for this recipe.

Having got half way through my cake I discovered it wasn’t quite cooked through even though a skewer had come out clean so I recommend thoroughly checking it is properly baked.

150g full-fat natural yogurt (I used Yeo Valley)
1 yogurt potful sunflower oil
2 yogurt potfuls soft light brown sugar
3 medium free-range eggs
3 yogurt potfuls self-raising flour
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon cinnamon
2 very ripe bananas (lightly mashed)
100g good quality milk chocolate (chopped into small pieces)
100g dark chocolate

1) Heat your oven to 170°C/150°C fan/gas 3. Lightly oil and line a 1 litre loaf tin with a long strip of baking paper that hangs over the sides.
2) Put the yogurt in a large bowl, stir in the oil and sugar, then whisk with a balloon whisk until smooth. Whisk in the eggs, one at a time, then the flour and spices, bananas, milk chocolate and a pinch of salt.

3) Pour into the tin and bake for 50-55 minutes until a skewer pushed into the middle comes out with no cake mix on it. (If you find it’s starting to brown too much towards the end cover it with foil.)

4) Remove from the oven. Cool in the tin for 5 minutes. Ease out of the tin using the paper to help. Cool completely.
5) Melt the dark chocolate in the microwave for 30 seconds with a small knob of butter or drizzle of sunflower oil. (You may need to heat more than once and give it a good stir.) Pour the melted chocolate on top of the loaf and smooth with a spoon. Leave to set for 30 minutes, then slice.

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