I recently bought some mini loaf tins and they are ridiculously cute. I decided to make some mini banana cakes with them, but you can use them for mini lemon drizzles, mini tea loaves, mini anything!
The slight bitterness of the chocolate (if you use the good stuff) goes brilliantly with the sweetness of the banana cake, and I highly recommend serving lightly warmed with a nice cup of tea!
- 4 medium very ripe bananas
- ¾ cup white sugar
- 1 egg
- 1/3 cup melted butter
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups plain flour
- 150g dark chocolate (preferably min 70% cocoa), roughly chopped
- Preheat your oven to 160°c and grease your mini loaf tins with butter or cake release and place evenly on a baking tray. You can line them with baking parchment if you feel so inclined, but I found they came out very easily without.
- Mash the bananas in a large bowl. You can use a potato masher or a fork, whichever is to hand.
- Beat the egg lightly in a jug, then add to the banana and mix with a wooden spoon.
- Add the sugar and butter and mix well.
- Add the flour, baking powder, baking soda and salt and mix well, by hand.
- Add the chopped up chocolate and stir.
- Pour the mixture into the prepared loaf tins and put in the oven on the middle shelf. Bake for approximately 20-30 mins. It really depends on your oven, so it’s best to check on it every 5 minutes after the first 15 mins. When a skewer or sharp knife comes out clean, the loaves are cooked.
- When cooked, remove from oven and place on a wire rack to cool. After 10 minutes, remove from loaf tins and leave to finish cooling on rack.
- When they have cooled enough, serve! I like them slightly warm, so serve fresh or warm them for 10-20 seconds each in the microwave!