A recipe from Minno Kitchen ~ Banana, Muscavado & Dark Chocolate Loaf
I am so grateful to Katy Oliver from Minno Kitchen for her monthly recipes, they are seasonal, mood boosting & delicious. I loved making & eating last months Raw Peanut Butter Cups & I can’t wait to cook this months loaf cake, here’s what Katy has to say about it & the recipe...
Wow! What a difference this lovely sunshine has been lately – to feel Spring starting to bloom in front of my eyes has felt like a great relief along with the news of schools going back & there being light at the end of all of this, it has left me feeling more hopeful than I have in a little while. The Raw Peanut Butter Cups were a hit from last month so I thought I would share another sweet recipe with you. This loaf is really simple & a good way of using up any super ripe bananas. The perfect banana for everyone in my house is when it has literally just turned from green to yellow, anything beyond that is too ripe. For us, if they are past the eating point I either freeze them whole to defrost & bake in this loaf or chop them & freeze to throw into a smoothie.
My home deliveries have been going really well this month – I offer supplies to brighten up your cupboards & fridge (Kombucha & my Seeded Nut Bread are winners) along with Pizza Kits & Minno Meals, my range of children’s freezer meals. You can check out my full Minno At Home shop on my website www.minnokitchen.com
I would love to know how you get on with these recipes – images shared to my Instagram @minnokitchen would be fab!
Lots of love, Katy Oliver x
Banana, Muscavado & Dark Chocolate Loaf
Makes 8-10 slices
What you will need
For the cake
250g Plain Flour
2 tsp Baking Powder
125g Soft Salted Butter
235g Muscavado Sugar
4 Super Ripe Bananas (mashed up)
A drizzle of Vanilla Extract
2 Large Eggs
100g chopped Dark Chocolate
To sprinkle on the top
A sprinkle of Cocoa Powder & Cinnamon
Wooden spoon or electric hand whisk
What you need to do
Begin by greasing & lining your loaf tin – also pop the oven onto 180 degrees/Gas Mark 4. Grab your mixing bowl & add in the soft butter & sugar. Using either your wooden spoon or electric hand whisk cream the two ingredients together.
Add in all of the other cake ingredients apart from the dark chocolate & combine well. When that has all come together stir through the chopped dark chocolate. Spoon into your tin then sprinkle over the top some cocoa powder & cinnamon.
Bake in the middle of your preheated oven, start by putting 25 minutes on the timer & then check – if the top is getting really nice & brown then cover with some foil & then put back into the oven until a knife poked into the centre of the cake comes out clean (remember to make some allowances for the oozy chocolate which might be on the knife – that is fine, what you don’t want is raw sponge mixture on the knife!). I usually cook mine for anything up to & around an hour.
Leave to cool then devour.