- 125g wholemeal flour (I like to use wholemeal Spelt Flour for a nutty taste)
- 125g plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 40g cocoa powder
- 4 Cardamom pods, de-seeded and ground
- 100g dark chocolate chunks
- 150ml olive oil (not extra virgin)
- 3 free range eggs
- 3 bananas (approx. 300g peeled weight)
- 100g light muscovado sugar
- 100g chocolate hazelnut spread
- Preheat the oven to 180C/350F/Gas Mark 4. Grease and line a 900g/2lb loaf tin with oil and some greaseproof paper.
- Peel the cardamom pods and crush the seeds with a pestle and mortar. This will result in about ½ tsp of ground Cardamom.
- Sift together the two flours, baking powder, ground cardamom, bicarbonate of soda and cocoa powder. Tip any bran that remains from the wholemeal flour into the bowl. Stir through the chocolate chunks.
- In a liquidiser add the oil, eggs and peeled bananas, broken up into smaller pieces by hand. Blitz together to form a smooth pulp. With the blender still running, gradually add the light muscovado sugar. Ordinarily I would sift my soft brown sugar but the liquidiser should deal with any clumps of sugar, incorporating it into the liquid mix.
- Pour the liquid over the dry ingredients and stir well to combine. Pour the batter into the prepared tin and bake in the oven for around 40 minutes until the cake springs back to touch and a skewer comes out clean from the centre of the cake. NB. the chocolate chunks will melt into the cake so the skewer may only be unclean because you’ve hit a pool of chocolate instead of batter. If unsure, test the cake in a couple of places.
- When the cake is ready, remove from the oven and allow to cool for a couple of minutes in the tin before transferring to a cooling rack.
- Pour some freshly boiled water into a large bowl. Measure the chocolate hazelnut spread into a smaller heatproof bowl and place over the hot water to melt the spread. When the spread is runny, spoon or pour this over the still-warm cake to top; allowing excess to run down the sides of the cake.
- Allow the cake to cool fully before enjoying.
- Prep Time: 5 Minutes
- Cook Time: 40 Minutes
- Category: Baking
- Cuisine: British
Keywords: Cake, Banana Cake, Chocolate Banana Cake, Chocolate Cake, Baking