Banana, Coconut and Chocolate Tea Loaf

Banana, Coconut & Chocolate Tea loaf



Here's another great way to use up your over ripe bananas. Coconut, chocolate & bananas are such a great combination a bit like a really moist Bounty bar in cake form. You'll need to store this cake in the fridge as it's really moist. It also freezes very successfully. I tend to make two at a time placing one in the freezer for a later date.


You'll need to grease and line a 2lb loaf tin before you start and turn the oven on to 160c /325f/gas 3

If you prefer to measure rather than weigh your ingredients here's an Easy Conversion Chart

Ingredients,

7oz / 200g self raising flour
1tsp baking powder
a little grated nutmeg
pinch of salt
5oz/150g soft margarine or soft butter
4 oz/100g caster sugar
2 over ripe bananas or approx 8oz/227g mashed
2 oz /50g dessicated coconut
6 oz/175 g milk chocolate bar, you could also use chocolate drops but I didn't have any in.
2 large eggs

Chop 4 oz/ 100g of the chocolate into chunks reserve the rest for melting to drizzle over the cake

Place the margarine/butter, sugar, flour, nutmeg, salt, baking powder and eggs into a mixing bowl and stir until all incorporated.

Stir in the coconut and the mashed bananas and chunks of chocolate. Do not overwork the batter.

Place into the prepared tin and bake for around 1hour 15 minutes but check after 1 hour of baking.
The cake should be coming away from the sides slightly, nicely browned and springy to the touch.

Leave to cool in the tin for around 10 minutes then turn out and remove the lining when cold.

Melt the remaining chocolate and drizzle over the top.

Don't worry if the chocolate in the cake sinks to the bottom, mine always does but it doesn't detract from the actual flavour .

Store in an airtight container in the fridge.