Butter the loaf tin or line with baking parchment.
Peel the bananas and chop into small pieces.
Beat the butter, muscovado sugar and caster sugar together until light and creamy.
Add the eggs, one at the time, beating well after each addition.
Sieve the flour and fold it into the mixture with a metal spoon. Fold in the baking powder, ground hazelnuts and vanilla extract.
Gently fold the banana and chocolate chips into the cake mixture. Make sure you do not over-mix.
Pour the cake mixture into the loaf tin. Sprinkle the top with the demerara sugar. Bake for 1 hour.
Recipe Notes
There are numerous recipes for banana cake. Nigel Slater’s black banana cake is our favourite and this is our slightly modified version of the original.
You can find lots of tips for simple, succesful baking in our special Cooking Tips feature All About Baking.