Line a 1kg/2lb loaf tin with parchment, pre-heat the oven, peel and mash the bananas.
Put the oil and sugar into a mixing bowl and beat together.
Add the mashed banana and beat again.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl then stir it into the mixture.
Stir in the chocolate chips.
Tip the mixture into the prepared tin and smooth the top.
Bake for 60-65 minutes, until the sponge springs back when touched.
Leave the cake to cool in the tin for an hour before transferring to a wire rack.
1kg/2lb loaf tin
180°C, Fan 160°C, 350°F, Gas 4
I made the cake without the choc chips.
Looking at the previous review, I kept the cake for 30 mins in 180 degC. Then turned off the oven and kept it for further 25-30 mins in the oven. Then let the cake cool down outside (while still in the cake tin). The cake turned out perfect- as we love it-fluffy, warm and delicious!
By J Roy
23 May 2018
A nice, easy recipe but cooking time is way too long. Mine burnt on top