Looking for the perfect crowd pleasing cake? Try Helen's adapted version of this Nigel Slater recipe. It never lasts long in our showroom. Bake it yourself to find out why!
You will need:
Cake baking enthusiasm!
375g Plain Flour
3 teaspoons of baking powder
190g softened butter
350g muscovado sugar (this is very important for the taste!)
600g ripe bananas (the riper the better!)
1 1/2 tsp vanilla extract
150g dark chocolate
Non-stick loaf tin approx 24cm x 12cm x 7cm deep
Set the oven to 180c/Gas 4 and line the tin with baking paper
Sift the flour and baking powder together
Cream the butter and sugar together till light and fluffy (Helen prefers to do this by hand but you can do it with an electric mixer if you prefer)
Put the bananas in a bowl and mash with a fork – they should be lumpy rather than a puree. Next stir in the vanilla extract and then fold into the butter & sugar mix.
In a separate bowl beat the eggs lightly with a fork then pour them into the butter, sugar & banana mixture and stir well – if you see any signs of curdling add in a spoon of flour.
Chop the chocolate into small chunks and fold them into the bananas, sugar, butter and egg mix.
Next gently fold in the flour and baking powder into the mix until fully mixed and no flour remains.
Pour mixture into a lined tin.
Pop into your Neff slide & hide oven for 60 minutes (check after this time as it may need a little longer)
Take out – allow to cool and enjoy!