A thick slice is fantastic with morning tea or coffee and a wedge wrapped in greaseproof paper is perfection in the lunch box.
I pondered for some time over the inclusion of lots of chocolate chips. Then I decided as I had not used any butter or oil in this recipe, the chocolate chips were an essential.
When a recipe calls for 3 medium bananas, I always wonder just how big a medium banana is, so I’ve spent a while gazing at and weighing bananas. For the purpose of this recipe, I have decided that three medium-size bananas, skin on, weigh about 375g — that is 125g per banana.
The cake is so easy to mix and bake. The ingredients required are few and all of them pantry staples.
An added plus is the cake keeps well — about a week wrapped in foil or in an airtight container in the fridge.
Banana and chocolate chip cake
Cuts into 16-20 slices
180g self-raising flour
½ tsp baking soda
140g dark cane sugar
2 large eggs, size 7
200ml Greek yoghurt, natural
3 medium ripe bananas, skins on 375g total. Discard skins, mash bananas
140g dark chocolate chips
Edible flowers to decorate
Method
Pre heat oven to 170°C.
Lightly oil the sides and line the base of a 20cm ring tin with non stick baking paper.
Sift the self-raising flour and baking soda into a bowl and stir to mix.
In another bowl beat together the dark cane sugar and eggs until pale and fluffy. Carefully beat in the yoghurt and the mashed banana.
Stir in the chocolate chips followed by the flour mixture.
Gently stir together with a large spoon.
Spoon the mixture into the prepared tin and smooth the top.
Bake for 40-50 minutes until firm to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin.
Turn out and decorate with edible flowers, if you wish.
