Elly Curshen's banana loaf is not too sweet, so it can cope with the addition of whatever Easter chocolate you have to hand.
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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.
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.
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 |
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