For a few months now, I have been unable to get Cadbury dark chocolate chips at my local supermarket. I am beginning to suspect they have gone out of production. Oh, sure, there are inferior home-brand imitations, but some of those taste like wood shavings. In place of chocolate chips, Cadbury now sells these:
which are lovely and chocolatey, but sometimes in a biscuit or muffin they create too much runny gooeyness in proportion to the cake mixture.
Oh, what am I saying? There’s no such thing as too much chocolate!
On that note, at the weekend I made my recipe for Chocolate Chip Banana Cake, which I hadn’t made for a while and got eaten so quickly I didn’t even have time to take a photo!
This is very easy and moist. I don’t ice my cake, because I think the chocolate makes it sweet enough, but I will include the icing with the recipe here.
Chocolate Chip Banana Cake
50g very soft butter
1 cup white (granulated) sugar
3 ripe bananas, mashed
1 egg
1-1/2 cups self-raising white flour
1 tablespoon milk
1/4 teaspoon cinnamon
2/3 cup dark chocolate chips
Mix butter, sugar and egg together in a bowl. Stir in mashed bananas. Add sifted flour and cinnamon, then milk. Stir through chocolate chips. Pour into a 20cm square cake tin.
Bake in oven preheated to 180degC for 40-45 minutes. Cool in pan for 10 minutes before removing to cool completely.
Icing:
60g cream cheese
30g soft butter
1-1/2 cups icing (confectioners or powdered) sugar
Beat cheese and butter together in a small bowl until light and fluffy. Gradually beat in sifted icing sugar. Spread over cold cake.
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