Banana and Chocolate Loaf
Cooking time1 hour 15 minutes
Prep time30 minutes
Servings10 portions
Ingredients
- 125g (4½ oz) Stork packet
- 175g (6 oz) soft brown sugar
- 4 small ripe bananas, mashed
- Finely grated rind of 1 lemon (optional)
- 2 medium eggs, beaten
- 225g (8 oz) self-raising flour, sieved
- 85g (3 oz) chocolate drops
- 150g soft cheese
- 40g (1 ½ oz) Stork tub
- 55g (2 oz) icing sugar, or to taste
- Few drops vanilla essence
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Lightly grease a 1kg (2 lb) loaf tin and line with baking paper.
- Place all the ingredients in a large mixing bowl and beat until well mixed. Turn into the prepared tin.
- Cook in a preheated oven at 170°C, 150°C fan , Gas 3 for 1 - 1¼ hours until a skewer inserted in the centre comes out clean.
- Turn out and cool on wire tray.
- Mix all topping ingredients together until smooth and spread over the banana cake.
