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.