Mini Chocolate Banana Loaf Cakes

Who can resist the temptation of these soft, moist little banana beauties – and with Lily O'Brien's chocolate running through them, they are super hard to resist!

Ingredients:

• 250g plain flour
• 115g soft dark brown sugar
• 115g butter
• 2 eggs, beaten
• 1/2 tsp cinnamon
• 500g ripe bananas, mashed
• 80g Lily O’Brien’s Chocolate Mega Milk or 70% Dark Belgian Chocolate Share Bags – your choice (1 bag will be enough with some left over to snack on) roughly chopped
• 1tsp bicarbonate of soda
• pinch salt
• Dried banana chips, roughly chopped

Method:

• Heat the oven to 180°C/fan 160°C/gas mark 4
• Sift the flour and bicarbonate of soda into a large bowl and add the cinnamon and salt
• Cream together in a separate bowl, the butter and brown sugar
• Stir in the eggs and mashed bananas until well mixed
• Stir the banana mixture and chopped chocolate into the flour mixture until just combined
• Spoon the mixture into the loaf tin/cases until it fills each case, just over half way
• Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of a cake comes out clean
• Leave to cool in the tin/cases for 5 minutes before turning out onto a cooling rack
• Optional – sprinkle the top of each cake with chopped banana chips