I’m sure I only buy bananas so that I can make this Banana Chocolate Traybake.

This Banana Chocolate Traybake recipe is adapted from the queen Mary Berry “Cook Now Eat Later” cookbook. I know I should not mess with Marys’ recipes but half of my family do not like toffee which was the icing on the original recipe for Banofee Traybake but everyone loves chocolate spread.

I am not a baker but this recipe is so simple that even I have master it.

What else would you do with the over ripe bananas?

Enjoy

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Print Recipe

Banana Chocolate Traybake Yum

Best way to use up your ripe banana, is in a banana cake and this Banana traybake with chocolate spread is just what you need.

Course

Baking, Dessert

Prep Time

10 minutes

Cook Time

45 minutes

Servings

slices

Ingredients

• 175 g butter soften
• 250 g caster sugar
• 3 eggs beaten
• 3 ripe banana mashed
• 350 g self- raising flour
• 2 tsp baking powder
• 3 tbsp milk
• 8 tbsp chocolate spread more is you are felling naughty

Course Baking, Dessert Prep Time 10 minutes Cook Time 45 minutes Servings slices Ingredients 175 g butter soften 250 g caster sugar 3 eggs beaten 3 ripe banana mashed 350 g self- raising flour 2 tsp baking powder 3 tbsp milk 8 tbsp chocolate spread more is you are felling naughty

Instructions

1. Preheat the oven to 180c. line and grease a 30x23cm traybake tin.
2. This is a one bowl recipe - Add all the ingredients apart from the Chocolate spread into a large mixing bowl. Mixed all the ingredients together using an electric beater till the mixture are smooth.
3. Spoon the cake mix into the prepared baking tray and level. Drop spoonful of chocolate spread all over the cake, using a fork swirl the chocolate spread in to the cake. Making sure it is swirl in evenly around the cake but not blend in - so you will have the lovely marble effect once cooked.
4. Bake the cake in the preheated oven for 40-45 minutes. Once cooked removed from the oven and leave to cool slightly before cutting.