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Ingredients
- 240 g (8 1/2 oz/1 cup) mashed ripe bananas (about 3 bananas)
- 185 g (6 1/2 oz/heaped 3/4 cup) caster (superfine) sugar
- 185 g (6 1/2 oz/1 1/2 cups) self-raising flour
- 2 eggs, lightly beaten
- 60 ml (2 fl oz/1/4 cup) light olive oil
- 60 ml (2 fl oz/1/4 cup) milk
- 100 g (3 1/2 oz/heaped 3/4 cup) grated good-quality dark chocolate
- 90 g (3 1/4 oz/3/4 cup) chopped walnuts
- thick (double/heavy) cream, to serve (optional)
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 × 10 cm (8 × 4 inch) loaf (bar) tin and line the base with baking paper.
2. Mix the banana and sugar in a large bowl until just combined. Sift the flour into a bowl, then add to the mixture with the eggs, olive oil and milk. Stir gently for 30 seconds with a wooden spoon, then fold the chocolate and walnuts through.
3. Pour the batter into the loaf tin and bake for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
4. Remove from the oven and leave to cool in the tin for 5 minutes before turning onto a wire rack. Serve warm, with cream if desired.
