Black Banana Cake.

Black banana cake
Ingredients
175g/6oz unsalted butter, softened
175g/6oz sugar (half light muscovado, half golden caster)
75g/2½oz hazelnuts
2 free-range eggs
175g/6oz self-raising flour
2 very ripe bananas (about 250g/9oz total weight)
drop vanilla extract
175g/6oz good-quality dark or milk chocolate chips
a little demerara sugar
Preparation method
1. Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a
20cm x 12cm/8in x 5in loaf tin with baking parchment.
2. Beat the butter and sugars until light and coffee-coloured. This is
best achieved in a food mixer.
3. Toast the hazelnuts, rub them in a tea towel to remove their skins,
then grind quite finely.
4. Slowly add the eggs to the butter and sugar mixture, then mix in the
toasted ground hazelnuts and self-raising flour.
5. Peel the bananas and chop them the small pieces. Gently fold the
vanilla extract, the bananas and the chocolate chips into the cake
mixture, turning gently and taking care not to overmix.
6. Scoop the cake batter into the prepared loaf tin. Dust with a little
demerara sugar. Bake for between 1 hour and 1 hour 10 minutes,
covering the cake with foil if the top starts to darken too quickly

I'm going to make this one over the weekend. I love banana cake and I love chocolate so combing both is my idea of heaven.

I have made this, while I cannot argue it makes an excellent cake or even a pudding. i found it too rich for my liking and I am not a fan of old banana's. I find the taste offputting like bad wine.