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£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 170ºC, gas mark 3; grease and line a 900g loaf tin with baking parchment. Melt the butter in a medium saucepan, take off the heat and stir in the sugar, then set aside to cool while you measure the dry ingredients into a bowl. In a separate bowl, mash the bananas.
Using a balloon whisk, one at a time whisk the eggs into the pan with the butter and sugar. Whisk in the mashed bananas, then the buttermilk. Finally gently mix in the dry ingredients (don’t over-whisk).
Tip half the mixture into the tin, then scatter over two-thirds of the chocolate. Layer over the remaining cake mixture and top with the rest of the chocolate. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Slice to serve.
Leftovers: Buttermilk
Traditionally, this is what’s left when cream is churned into butter. Buttermilk in pots is made from cultured milk. It is a little thinner than yogurt, with a slight acidity that adds flavour to bakes and creates extra rise when combined with bicarbonate of soda.
Typical values per item when made using specific products in recipe
Energy | 1,171kJ/ 279kcals |
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Fat | 11g |
Saturated Fat | 6.3g |
Carbohydrates | 39g |
Sugars | 24g |
Fibre | 1.9g |
Protein | 4.6g |
Salt | 0.7g |
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