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LOTTIE COVELL’S BANANA AND CHOCOLATE CAKE

Banana Chocolate Cake
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

The recipe below is for the huge banana cake you can see; however the recipe has been multiplied by 3. For a more manageable size, see the second list of ingredients which will make 1 loaf tin to serve 12 people.

Serves 35
Prep time 40 min; oven time 50-55 min, plus cooling

360g full-fat natural yogurt (I like yeo valley)
60ml Borderfields coldpressed rapeseed oil
300ml sunflower oil, plus extra to grease
720g soft light brown sugar
9 medium, free-range eggs
1kg self-raising flour
1 tbsp cinnamon
9 very ripe bananas, sliced and a bit mushed
200g good quality milk chocolate, chopped into small pieces

For the icing
3 x 397g carnation caramel
300g dark chocolate


Recipe ingredients for a 1 litre loaf tin to serve 12 people

Tip
Use a 120g yogurt pot to measure all your ingredients.

For the cake
1 x 120ml full fat natural yogurt pot
30ml yogurt pot of Borderfields rapeseed oil
80ml yogurt pot sunflower oil
240g (2 yogurt potfuls) light brown soft sugar
3 medium free range eggs
360g (3 yogurt potfuls) of self-raising flour
1 tsp ground cinnamon
3 very ripe bananas
100g milk chocolate chopped


For the icing
1 x 394g tin carnation caramel
100g dark chocolate

METHOD

1. Heat the oven to 180’C/fan 160C/gas mark 4. Lightly oil and line 2 deep 23 cm cake tins with greaseproof paper. Put the yogurt in a large mixing bowl, stir through the oil and sugar and whisk briefly with a balloon whisk until smooth. Whisk through the eggs, then the flour and cinnamon, the bananas, chopped milk chocolate and a good pinch of fine salt.
2. Pour the mixture into the prepared tins, and bake in the middle of the oven for 55-60 minutes, until a skewer inserted into the middle comes out clean, with no sticky cake mix. Return t the oven for another 5 minutes if the cake is still a little gooey. If it starts to brown too much on top, cover with a piece of tin foil, but only after 30 minutes, or you risk the cake sinking.
3. Remove from the oven, cool in the tin for 5 minutes, then carefully turn out the cake out and cool completely.
4. Whilst the cake is cooling, place the caramel and all the chocolate in a large glass mixing bowl that fits snuggly on top of large saucepan filled with a little water. Take care that the water does not touch the base of the bowl. Heat over a low-medium heat until melted, stirring with a wooden spoon occasionally.
5. Once cool, pour the caramel icing over the top of the cake, and smooth with a spoon. Leave to set for 30 minutes, then slice.

 

 

Follow the instructions as per above, the cake will need 55-60 minutes, until a skewer comes out clean when poked in the centre. Once cool, spread the chocolate on the top of the cake, this is a generous quantity of icing, however it will keep for ages covered in the fridge. It’s great as a hot sauce over icecream or for dipping strawberries in.