About this recipe:This delectable teabread is packed full of banana and chocolaty goodness. The addition of banana makes the loaf exceptionally moist. Serve with tea, coffee or on its own. Make into muffins by using a muffin tin and adjusting baking time.
75ml skimmed milk
1 teaspoon lemon juice
425g wholemeal flour
50g unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
150g caster sugar
3 ripe bananas, mashed
1 tablespoon rapeseed oil
1 teaspoon vanilla extract
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Preheat oven to 190 C / Gas 5. Lightly grease a 900g (2 lb) loaf tin or 16 hole muffin tin with oil or cooking oil spray. Stir the skimmed milk and lemon juice together in a glass measuring jug; let stand until curdled, about 30 minutes.
Whisk together the wholemeal flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt; set aside.
Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, rapeseed oil and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the mixture into the prepared loaf tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour for a loaf or 30 minutes for muffins. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
I agree with previous review this is a bit dry. When I was making it I did wonder if the proportions of flour to milk, oil and eggs is right. tastes ok just isn't as moist as banana cakes I have made before - 02 Feb 2014