BANANA, WALNUT & CHOCOLATE LOAF

Living in the tropics means when I buy fruit, we'd better eat it quickly or else it ends up in the bin. This is especially true of bananas. I bought 4 firm bananas late last week and by yesterday (Monday) they were squishy and mushy and no longer the colour bananas should be! But they were absolutely perfect for going into a cake or a loaf and who doesn't love banana cake? I also have a not-so-secret chocolate drawer in my fridge, which Mike and I raid whenever we think the other one isn't looking. In said chocolate drawer was one of those giant bars of dark chocolateToblerone, which a dinner guest brought as a hostess gift about 4 months ago! Neither of us being very keen on dark Toblerone, it sat there until today, despite the many pleas from Mike to chuck it out. But being the optimistic person that I am, I just knew that one day I would find a use for it. Et voila. The unloved Toblerone has been reincarnated into this melt-in your mouth banana, walnut and chocolate loaf! Thanks @Nadine Ingram of #Flour and Stone in Sydney for the inspiration. Not quite your recipe but close enough and I'm sure you'd approve of me being resourceful in these difficult times.

INGREDIENTS

200g unsalted butter, well softened

100g caster sugar

100g soft brown sugar

3 eggs

200g sifted self-raising flour

3 or 4 ripe bananas, cut into pieces

200g dark Toblerone chocolate bar, or any other favourite

120g toasted walnuts, roughly chopped

2 tbsp demerara sugar

Bake for 30 minutes and then turn oven down to 160C.

Bake for a further 20 minutes or until skewer inserted into centre comes out clean..

Cool the loaf in the tin and then carefully remove onto your serving platter.

The cake will keep in an airtight container for up to 5 days.

Being in the tropics, I keep mine in a wine fridge, so chocolate is not so gooey.

METHOD

Preheat oven to 170C.

Line a loaf tin with baking paper.

Using an electric mixer with a paddle attachment, or hand held beater, cream the butter and two sugars for about 3 minutes or until pale and fluffy.

Beat the eggs lightly with a fork and add slowly, a little at a time, to the butter and sugars, still mixing.

Scrape down the sides of the bowl to make sure all egg is incorporated.

Turn off machine and fold in sifted flour. When that's thoroughly mixed, add the chopped banana, chocolate and walnuts.

Turn mixture into the lined loaf tin and sprinkle with Demerara sugar.