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Chocolate and Banana Cake


 Prep Time | 10 minutes
 Cooking Time | 60 minutes
 Serves | 12 people

Our Notes

Inspired by a recipe by Pam Corbin.
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225g Pure Bakery Blend
½ tsp Bicarbonate of Soda
1 tsp Pure Baking Powder
125g butter/baking margarine (softened)
125g soft brown sugar
2 large eggs
2-3 very ripe bananas
150ml plain yoghurt (soya or dairy)
1-2 tsp vanilla extract
100g plain or milk chocolate chunks


  1. Pre-heat the oven to 180°C/Gas mark 4 and grease and line a 20cm round cake tin.
  2. Sift together the flour, bicarbonate of soda and baking powder and set aside.
  3. Beat the butter and sugar together in a large mixing bowl until the mixture is light and creamy.
  4. Beat the eggs in one at a time adding a tbs of flour with each egg.
  5. Mash the bananas thoroughly and beat those into the mixture.
  6. Stir in the yoghurt and vanilla extract, then using a large metal spoon fold in the flour.
  7. Finally, add the chocolate pieces and fold those in as well.
  8. Spoon the mixture into the tin and level the surface with a spoon or by giving the tin a jiggle, then place in the oven.
  9. When the Chocolate and Banana Cake is cooked (well-risen and browned) leave it to cool in the tin for 10 minutes and then turn onto a wire rack to cool completely.

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