The delicious combination of chocolate and banana works well in this lovely and moist cake, excellent to share with friends and a cup of tea.

As you can see this sunk a little bit in the middle (we have things that go a bit wrong too!) but it didn’t change the texture at all, it was still just as delicious.

It’s great to make if you have over ripe bananas in your fruit bowl, I used 2 large ones.

125g butter

125g brown sugar, firmly packed

2 large eggs

2 large over ripe bananas

200g self – raising flour, sifted

2tbs cocoa

½ tsp bicarbonate of soda

200g natural yogurt

1tsp instant coffee dissolved in 1tbs boiling water

50g chocolate chips

50g butter

50g icing sugar

1tbs cocoa

1tsp icing sugar for dusting

Method

Preheat the oven to 190c, gas5, 375f

Grease an 11cms x 22cms loaf pan and line the base with grease proof baking paper

In a large bowl, cream the butter and sugar in a bowl with an electric mixer until light and fluffy, add the eggs, one at a time, beat until combined

Add the ripe bananas, stir to combine, add the sifted flour, cocoa and bicarbonate of soda.

Add the natural yogurt, and chocolate chips stir lightly.

Spread into the prepared pan and bake in a moderate oven for 45 – 50 minutes or until firm.

Strand for 10 minutes before turning out onto a wire cooling rack, leave to cool.

Using the electric mixer, mix the butter, icing sugar and cocoa to make a buttercream to spread on the top when completely cooled.

Dust with icing sugar

Serve warm with whipped cream or cold with raspberries and natural yogurt or just with a cup of tea of coffee.