Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
100ml vegetable oil, plus a little extra for greasing
3 medium, ripe bananas
100g light brown soft sugar
225g plain flour
4 tsp baking powder
1½ tsp ground cinnamon
1½ tsp ground ginger
50g raisins or sultanas
50g walnuts (or pecans or mixed nuts), roughly chopped
100g chocolate (any type), roughly chopped (I tested with 50g Cadbury Caramel Nibbles)
For the espresso butter
1 tsp espresso instant coffee
40g butter
2 tsp icing sugar
Method
Preheat the oven to 220ºC, gas mark 7.
Grease a 900g loaf tin, then line it with a long
strip of parchment paper, so you have 2 ends
sticking out to use as handles.
Mash the bananas in a large mixing bowl.
Add the oil and sugar. Mix well. Add the
remaining cake ingredients and fold together.
Do not overmix. Spoon into the lined tin.
Bake for 20 minutes, then cover loosely
with foil and bake for 25 minutes more
until risen, golden and a skewer inserted
into the middle comes out clean.
Meanwhile, make the espresso butter. Mix
the espresso powder with 1 tsp boiling water
to dissolve, then beat together with the butter
and icing sugar until smooth
Leave the cake to cool slightly in the tin for
10 minutes before turning out onto a wire rack
to cool completely before cutting. Enjoy as it
is with the espresso butter on day 1, or serve
toasted and buttered from day 2 onwards.
Cook’s tip
Make chocolate-filled brioche French toast. Use sliced brioche and chopped up leftover Easter chocolate to make a sandwich, soak in beaten egg and fry in butter on both sides.
Make a two-ingredient fudge sauce to pour over ice cream, by mixing condensed milk with chopped up milk or dark chocolate and melting together slowly over a low heat. Finish with a pinch of sea salt flakes and serve warm.
Even if you only have a little chocolate left over, chop it up and add to cookie dough to make it go that little bit further.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,464kJ/ 351kcals
Fat
21g
Saturated Fat
6g
Carbohydrates
35g
Sugars
18g
Fibre
1.3g
Protein
4.1g
Salt
0.8g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot