I make no excuses for this cake. It is quite rich and it has got quite a bit of chocolate in it so it is a little naughty, but there are some ingredients that are really good for you (and hey who doesn't need a treat now and again!)
This is a great recipe for using up overripe bananas. I tend to freeze bananas that are very ripe and about to turn- either the whole banana or I mash a few up in a pot and add a squeeze of lemon juice. You can then defrost and use them in recipes like this.
Preheat the oven to 160 degrees C. Grease and line a square cake tin (I used one around 20cm but it depends on how many bananas you add!)
Begin with the wet ingredients- put 3 eggs, 150ml vegetable oil and 50ml plain yoghurt in a bowl and whisk together. Also add the mashed banana. You can use just two fairly large bananas but people who've tried that hae said you can't really taste the banana and it is more a bulking agent. I used 4 quite large bananas this time and you get a slightly stronger banana taste. It is also incredibly moist.
Meanwhile melt 150g plain chocolate in a bowl. You have to be very careful when melting chocolate that you don't do it too much or it will burn and then it seizes. Put small pieces (or even better chocolate drops) in a plastic or glass bowl for 30 seconds in the microwave and then check and stir and then keep going in 10 second bursts until about two thirds are melted. Then you need to give it a good stir and leave it to stand so that the remaining chocolate melts in the residual heat. After a few minutes give it a good stir and you should have a smooth glossy liquid.
While the chocolate is melting add the dry ingredients. Add 175g self-raising flour, 175g caster sugar, 1 tsp baking powder, 4 tbsp cocoa powder.
Then add the melted and slightly cooled chocolate.
Give everything a good stir so it is completely combined.
Now for the added chocolate hit! Add in 100-200g (depending on just how chocolatey you want it) of chocolate drops. Since they are not melted they don't spread through the whole cake and just melt as whole chunks which creates some little intense hits.
Give everything a good stir again.
Then pour the mixture into the prepared tin.
Bake for about an hour and a quarter in the middle of the oven until a squewer comes out (just) clean. Remember this is a moist cake and you don't want to overcook it and dry it out in the oven.
Take out of the oven when done and allow to cool for 10 minutes in the 10 before removing from the tin and allowing to cool fully. It is a moist cake so is best transported as a whole cake and cut up when it is needed. It does store very well in an air tight container (apparently- it always gets demolished when I make it!) Going to do it next week for a school coffee morning so we'll see if any of it lasts to the end of that!
Everyone loves this cake!