This is a decadant recipe that is incredibly moreish!
Ingredients
* 150g butter.
* 150g muscavado or soft brown sugar.
* 3 large eggs.
* 3 ripe bananas.
* 200g plain flour.
* 150g wholemeal flour.
* 1 teaspoon baking powder.
* 1 teaspoon vanilla extract.
* 100g chocolate chips.
* 30g brown sugar for the crisp caramel topping.
Method.
Line a loaf tin and preheat a fan oven to 160 degrees Celsius.
Cream the butter and sugar together until soft, then crack in the three eggs and beat into a batter. Next, beat in the soft bananas.
In a separate bowl, combine the plain flour, wholemeal flour, and the baking powder. Then add into the batter in the mixing bowl until combined.
Stir in 1 teaspoon of vanilla extract and the chocolate chips. Spoon the mixture into your lined loaf tin. Then sprinkle a line of the brown sugar down the centre of the loaf tin for the caramel topping.
Bake in the oven for 45 minutes, until cooked through. Use the skewer test to make sure your cake is baked. If it has some batter still stuck to it, increase your baking time by a further 10 minutes before testing again.
Wait until the cake is fully cool before slicing and enjoying. Otherwise it’ll crumble and while it tastes delicious it won’t slice as well!