Banana & chocolate loaf cake
a little oil, for greasing
150 g (5 oz) wholemeal self-raising flour
¾ tsp baking powder
250 g (9 oz) very ripe bananas, mashed
2 tbsp runny honey
2 large eggs, beaten
100 g (3½ oz) low-fat natural yoghurt
35 g (1¼ oz) toasted hazelnuts, roughly chopped
40 g (1⅓ oz) dark chocolate (at least 70 per cent cocoa solids), roughly chopped
Preheat the oven to 160ºC/325ºF/gas mark 3. Lightly grease a 1.5-litre (2½-pint) loaf tin and fully line with baking parchment.
Sift the flour and baking powder into a large mixing bowl and make a well in the centre. In a separate bowl, mix together the bananas, honey, eggs, yoghurt and half the hazelnuts and chocolate. Pour the wet mixture into the dry and quickly and lightly fold together to make a batter. Stop mixing as soon as all the ingredients are combined and scrape the mixture into the lined tin.
Bake for 1 to 1 hour 15 minutes, until golden brown and a skewer inserted into the middle comes out clean. Allow to cool slightly on a wire rack. Melt the remaining chocolate gently in the microwave for 40 seconds to 1 minute or in a bowl over a saucepan of hot water. Drizzle the melted chocolate over the cake and scatter with the remaining hazelnuts. Allow to set slightly before serving.
Tips & variations
Really ripe bananas will make for a rich, sweet cake.