This easy to make Banana and Chocolate Loaf is one of the best ways to use up ripe bananas. Spelt Flour and soft brown sugar add a slightly nutty flavour that I’m sure you will love.
Preheat the oven to 180°C. Grease and line a 900g/2lb loaf tin with baking parchment.
Using an electric mixer, beat together the butter and sugar until lighter in colour with a creamy texture. If needed, scrape down the sides of the bowl as you go along.
Add the eggs one at a time, adding a little flour to help prevent curdling.
Sieve the flours, baking powder and cocoa powder together, then add to the cake batter. Add any residual wholemeal husks left from the wholemeal spelt flour. Mix until well combined.
Mash the bananas and add to the Cake Batter, along with the Vanilla Extract. Mix until well combined.
Pour into the prepared tin and bake in the centre of the oven for approx 50 minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin for 10 – 15 minutes to cool a little before turning onto a wire rack to cool completely.
Notes
BAKER’S TIPS
This cake with keep in an airtight tin for a couple of days.
Use Overripe or Ready to Eat Bananas.
If you don’t have Spelt Flour, use plain instead. But note that the flavour and texture will be slightly different
Using brown sugar adds depth and flavour to baking. But white caster sugar will be fine.
Optional – Drop a few chocolate chips or nuts into the cake batter before baking.