A classic cake in the form of a loaf. I like it moist with visible bits of banana and big chunks of chocolate.
Preparation time: 20 minutes, plus cooling
Cooking time: 55 minutes
165g (5¾oz) plain (all-purpose) flour
50g (1¾oz) buckwheat flour
60g (2¼oz) light brown sugar
70ml (2¼fl oz) sunflower oil
175g (6oz) sour cream (30% dairy fat)
1teaspoonnatural vanilla extract
165g (5¾oz) banana, finely diced or mashed with a fork
110g (3¾oz/¾cup) dark chocolate, chopped into small pieces
Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 21 × 9cm (8¼ × 3½inch) loaf (bar) tin. Combine the dry ingredients and beat together the wet ingredients. Stir the banana into the wet mixture and the chocolate into the dry mixture. Combine the two mixtures without overworking the batter.
Fill the tin three-quarters full with the batter. Bake for 45 minutes. Cover with foil and bake for a further 10 minutes. Allow to cool before serving.