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Mini Chocolate Banana Loaf Cakes
Who can resist the temptation of these soft, moist little banana beauties – and with Lily O'Brien's chocolate running through them, they are super hard to resist!
Ingredients:
250g plain flour 115g soft dark brown sugar 115g butter 2 eggs, beaten 1/2 tsp cinnamon 500g ripe bananas, mashed 80g Lily O’Brien’s Chocolate Mega Milk or 70% Dark Belgian Chocolate Share Bags – your choice (1 bag will be enough with some left over to snack on) roughly chopped 1tsp bicarbonate of soda pinch salt Dried banana chips, roughly chopped
Method:
Heat the oven to 180°C/fan 160°C/gas mark 4 Sift the flour and bicarbonate of soda into a large bowl and add the cinnamon and salt Cream together in a separate bowl, the butter and brown sugar Stir in the eggs and mashed bananas until well mixed Stir the banana mixture and chopped chocolate into the flour mixture until just combined Spoon the mixture into the loaf tin/cases until it fills each case, just over half way Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of a cake comes out clean Leave to cool in the tin/cases for 5 minutes before turning out onto a cooling rack Optional – sprinkle the top of each cake with chopped banana chips
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