This really is a beautiful loaf and tastes delicious! Serves 8.
You will need a 23cm X 9cm X 8cm loaf tin.
225 grams of plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Pinch of salt
4 ripe bananas
3 tbsp sour cream
1 tsp vanilla extract
150 grams of softened unsalted butter
100 grams of soft light brown sugar
3 large eggs, beaten
100 grams of dark chocolate chips
1 tsp lemon juice
1 tbsp runny honey
1. Preheat the oven to gas mark 3/160°C. Butter the insides of the tin and line with buttered baking parchment.
2. Sift the flour, baking powder, bicarbonate of soda, ground cinnamon and salt together, then set aside.
3. Mash three of the bananas in a bowl and mix with the soured cream and vanilla extract.
4. In the bowl of a food processor or using a hand whisk beat together the butter and the sugar, until light and fluffy. Then gradually add the beaten eggs. Add the flour in two or three batches with the mixer on a slow speed, mixing well, until thoroughly combined.
5. Fold in the banana and sour cream mixture. Stir through the chocolate chips, spoon the batter into the tin and spread level.
6. Peel and slice the last banana, toss in lemon juice and scatter over the top of the cake.
7. Bake on the middle shelf of the oven for about 45 to 50 minutes, or until a skewer comes out clean.
8. Cool the cake in the tin for 10 minutes and then brush the top with runny honey. Leave for another 20 minutes, then carefully lift out and set on a wire rack to cool completely.
Tip of week: If the loaf starts to catch and turn too brown on top before finished baking, place kitchen foil on top and continue baking till cooked through.