Denise says:

The first time I made this recipe my husband had a synagogue meeting at our house and I was hoping for a slice afterwards~ how disappointed was I! Subsequently this recipe has been made again and again so keep this one for all occasions when a slice of cake is most welcome. It is also useful when the bananas are beginning to go brown and you know that they are not going to be eaten raw. I like to keep it parev so there is no restriction on the temptation!

I am fully aware that this recipe has fat and sugar in it but did you know one banana contains all 8 of the amino acids a body cannot produce itself ~ so don’t feel too guilty when you eat this!

Preparation Time: 20 minutes
Cooking Time: 1 hour
Makes: 1 cake

Ingredients:

50g Plain chocolate chips
3 ripe bananas – peeled and mashed
150g margarine
300g plain flour
1 teaspoon baking powder
185g muscovado sugar
3 large eggs
50g walnuts
100ml soya milk / cream
1 tablespoon vegetable oil – to grease the tin

Method

1)Preheat the oven to 180 C/ 350 F/ Gas mark 4.
2)Line and oil a 1.2 litre loaf tin with non-stick baking parchment paper.
3)In a food processor whizz together margarine and sugar until well combined. Add the eggs, flour, and then the soya milk.
4)Remove from the mixture from the food processor and transfer to a large bowl.
5)Stir in the bananas, walnuts and chocolate drops.
6)Spoon into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean and not sticky. Cover with foil if it starts to get too brown before completely cooked.
7)Leave to cool before turning out onto a wire rack.
Tagged in: Bananas, Chocolate, Desserts, Parev, Shabbat, Tea