Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
250g Shipton Mill 00 Italian flour
160g soft dark sugar
180g butter at room temperature
3 ripe bananas, mashed
4 tbs of cocoa
4 tbs of yogurt or kefir
1 tsp of baking powder
1 tsp of baking soda
Dice the butter in small cubes and mix with the sugar in a bowl or in a stand mixer till it looks creamy.
Add the eggs one by one and continue mixing.
In a separate bowl, mix the flour with yeast and soda and gradually add to the batter.
When the batter looks ready and smooth, add the mashed bananas and the yogurt. Be careful not to over mix the batter at this point or it won't rise as much or the texture won't be as light (it's so easy to keep on mixing!)
Place half the batter in a round tin, which needs to be buttered and dusted with flour so the cake won't stick.
Add the cocoa to the remaining batter, mix gently and move to the tin once the cocoa is fully blended in.
Pre-heat the oven to 180 degrees (static, no fan) and bake for 45 mins.
Added by: Francesca Lo Castro
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.