So when can you call a recipe your own? I used this recipe here, but I changed one of the ingredients and added another. I had a load of brown bananas to use up, but I wanted to bake something with chocolate chips in it, which resulted in my slight changes.
Who knew that white chocolate and banana compliment each other so well? I’m sure plenty of people have made this combination before me, and I know I will definitely be making this again!
285g/10oz plain flour
1 tsp bicarbonate of soda
110g/4oz butter, plus extra for greasing
225g/8oz caster sugar
2 free-range eggs (I used 1 medium, 1 large)
4 ripe bananas
85ml/3fl oz Plain yogurt
1 tsp vanilla extract
1 bag white chocolate chips minus a few I munched on
- Cream the butter and sugar together until light and fluffy in your mixer.
- Add the eggs, broken up bananas, yogurt and vanilla extract to the butter and sugar mixture and mix well.
- Sift the flour, bicarbonate of soda into the mixer and mix up. Add choc chips and mix a little more.
- Pour the cake mixture into a lined loaf tin. Do not do what I did and go against your baking instincts, and over fill your baking tin with the mix. Bake some cupcakes with the leftover cake batter. I just hate wasting food, so poured the whole lot in, so my cake bubbled over the tin and now I really do need to clean my oven!
- Bake in a preheated oven at 180º for around 1 hour or till done.
- Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
But what it lacks in the peacock of cakes department, it makes up for in taste! This was melt in the mouth moist, and the white chocolate chips were perfect sweet lumps of tastiness.