This recipe is from www.recipeboy.com
Don’t be put off by the American style of this recipe. It’s delicious and easy to make. You can buy
a set of cup measures cheaply. If you are in any doubt about the ingredients,
google always helps.
2 cups all purpose flour (plain flour)
¾ tsp baking soda (bicarbonate of soda)
½ tsp salt
1 cup granulated sugar
4 tbsp (½ stick) unsalted butter at room temperature
2 large eggs
1½ cups mashed ripe banana (approx. 3 bananas)
⅓ cup plain low fat yogurt (I used buttermilk as I had it
in)
1 tsp vanilla extract
1 cup dark chocolate chips or chunks (this was about 120g)
1 cup halved raspberries, (keep a few for the top of the
cake) tossed in 1 tbsp plain flour.
Preheat the oven to 350ºF/180ºC/Gas 4. Spray a 9” x 5” loaf pan (2lb loaf tin) with
cooking spray or line with baking parchment.
In a medium bowl, whisk the flour, baking soda and salt
or less messy, sieve them.
In a separate large bowl, beat the sugar and butter until
well blended, Add the eggs, one at a time, beating well after each
addition. Add the banana, yogurt and
vanilla and beat once more. Gently fold in the flour mixture until just mixed.
Stir in the chocolate chunks/chips (keep a few for the top if you want). Now gently stir in the raspberries and flour.
Spoon the batter into the prepared tin. Bake for 50-60 minutes until golden and a
skewer inserted into the centre comes out clean. Cool for 15 minutes in the tin
on a wire rack then remove the cake from the pan and cool completely on a wire
rack.
Tips from the recipe creator:
Don’t used frozen or washed raspberries, they will add
too much moisture.
If the top browns too quickly cover with foil.
No comments:
Post a Comment