A chocolatey nutty batter is flavoured with banana and stuffed with chopped hazelnuts and chocolate chips in this scrummy recipe.
- 150g caster sugar
- 60g ground hazelnuts
- 8 tbsp. unsweetened cocoa powder
- 2 tbsp. unsalted butter
- 1 egg
- 3 large ripe bananas, flesh mashed
- 175g plain flour
- 1 tsp. baking powder
- 1 tsp. bicarbonate of soda
- 2 tbsp. milk
- 100g dark chocolate chips
- 100g roughly chopped hazelnuts
Preheat oven to 170C and line a large loaf tin.
Beat together the butter and sugar until pale and fluffy, then beat in the egg and mash in the banana. Sift in the flour, baking powder and bicarb and stir to combine, then stir in the hazelnuts, cocoa and milk.
Fold in the chocolate chips and hazelnuts then pour into the cake tin. Bake for an hour or until a skewer inserted into the centre of the cake comes out clean.