Boozy chocolate muscovado banana cake
Ingredients
- 175 g/6oz unsalted butter softened
- 100 g/3½oz golden caster sugar
- 75 g/2½oz muscovado sugar
- 2 free-range eggs
- 175 g/6oz self-raising flour
- 2 ripe bananas about 250g/9oz total weight ( black-skinned, over-ripe ones work well )
- 1 tsp vanilla extract
- 1 capful dark rum
- 200 g/7oz dark hazelnut chocolate bar
- 2 tbs demerara sugar
Instructions
- Preheat the oven to 170ºC/325ºF/Gas mark 3
- Grease a 22cm x 12cm/8in x 4in loaf tin
- Using an electric mixer, beat the butter and golden & muscovado sugars until light and coffee-coloured
- Lightly beat the eggs before adding to the butter & sugar mixture
- Mix in the self-raising flour gradually in about 3 stages, mixing after each addition
- Peel the bananas and chop them into small pieces
- Chop the hazelnut chocolate bar into small pieces making sure the hazelnuts are at least quartered
- Gently fold the vanilla extract, rum, bananas and chocolate into the cake mixture, taking care not to over-mix
- Spoon the cake batter into the prepared loaf tin
- Dust with the demerara sugar
- Bake for 60-70 minutes, covering the top of the cake with foil if it starts to darken too quickly
- Allow to cool in the tin on a wire rack
