Over ripe bananas are just a fact of life in our household. I’m quite particular with the fruit and prefer them a little “under than over” once they sprout a brown mark or two im out!

So what better way to get rid of them than with a deliciously gooey chocolate banana cake! This recipe is perfect for just after Easter as it can help get rid of unwanted (as if) chocolate. Its not a show stopper by any means but a nice comforting treat for a cooler evening.

Here is what you need

An oven (der) This recipe is for my fan forced oven. You may need to change the temperature and timing to suit your oven.3 mixing bowls

Mixing utensils, bowl scraper and the such

An electric hand mixer (or bowl mixer)

Medium sized cake tin in whichever shape you prefer.

3 overripe bananas

100ml vegetable oil
175g caster sugar*
175 self raising flour* ( i used plain and added baking powder because thats all i had)
half a tsp of bicarb soda*
4 tbsp of cocoa powder* (add more if you want it extra dark)
100g of chopped chocolate*
3 medium eggs (1 whole, 2 separated)
50ml of milkStep 1 – Preheat your oven to 160c
Step 2 – Mix all the dry ingredients together in a bowl and sift (I’ve marked all the dry ingredients for you with an asterisk)

Step 3 – use a fork to mash the bananas in a separate bowl, add the milk, oil and the full egg and two yolks and mix thoroughly (this is your wet mixture)
Step 4 – Beat the two remaining egg whites until they’re stiff

Step 5 – Stir the wet mixture  into your dry mixture working quickly, then fold through the egg whites making sure not to mix too roughly.
Step 6 – Pour into your lined and or greased baking tin and bake in the oven for 1 hour and ten minutes or until a skewer removes cleanly from the cake.

This isn’t a pretty cake, you won’t find it pinned and repined throughout the ages, infact its quite a ugly, lumpy brown cake which is borderline fudgey and can easily fall apart but its so moist and delicious that you will find yourself reaching for piece after piece.

Leave to cool and slice and enjoy under some ice-cream

This recipe is fairly forgiving, and is not too temperamental if you don’t use exact measurements. You can add chopped nuts for some added texture if you wish and play around with the amount of cocoa and chocolate you add to increase or decrease sweetness.

This recipe is modified from a version I found on www.bbcgoodfood.com.