Chocolate & banana cake

• sunflower oil↗100ml ml

  plus extra to grease

• caster sugar↗175g g
• self-raising flour↗175g g
• bicarbonate of soda↗½ tsp tsp
• cocoa powder↗4 tbsp tbsp
• chocolate chips↗100g g

  or chunks

• bananas↗175g very ripe g

  very ripe

• eggs↗3 medium

  2 separated

• milk↗50ml ml
• milk chocolate↗100g g
• soured cream↗100ml ml
• dried banana chips↗handful

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.

2. 2

   Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

3. 3

   Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.