- 2 ripe bananas
- 1 tsp bicarbonate of soda
- 2 tablespoons hot milk
- 100g soft butter
- 175g caster sugar
- 2 eggs
- 225g spelt flour (or plain flour)
- 1 tsp baking powder
- 1 tbsp Chocolate Hazelnut spread
- 45g chopped chocolate covered cob nuts (or hazelnuts)
- 50g butter
- 1 tbsp chocolate hazelnut spread
- 2 tbsp cocoa powder, sieved
- 3 tbsp milk
- 150g icing sugar sieved
- 40g chocolate covered cob nuts or hazelnuts
- Heat the oven to 180C. Grease and line a 900g (2lb) loaf tin.
- Peel the bananas and mash them in a large bowl. Dissolve the Chocolate Hazelnut spread in the hot milk, mixing until there are no lumps, then add the bicarbonate of soda. Pour/spoon this mixture into the bowl with the bananas, then add all the other ingredients except the nuts, and beat well with hand mixer.
- Chop the nuts roughly leaving good sized chunks, then fold them into the mixture.
- Fill the mixture into the loaf tin and bake for about an hour. It should be well risen and brown. Test with a skewer and if it comes out clean the cake is ready.
- Turn it out and remove the lining paper. Leave to cool on a wire rack. Once the cake is cool make the icing/frosting.
- Melt the butter in a small pan add the cocoa and the chocolate hazelnut spread, stir to blend and cook gently for 1 minute. Stir in the milk and the icing sugar. Take off the heat and mix well, then leave to cool, stirring occasionally until the icing thickens.
- Spread the icing over the top of the loaf cake with a wet spatula, don't worry if it looks a little bit oily, it will settle as it sets.
- Chop the remaining cob nuts in half and place onto the icing to ensure an even coverage. Leave the cake for a couple of hours before cutting.
- If you are not able to access Kentish Cobnuts then you can substitute hazelnuts or any other nuts.
If you would like to buy some chocolate covered cob nuts (£6.50 for 120g) or any of the other products from Potash Farm use this code to get 10% discount on all products at Potash Farm: farmersgirl10
Free nationwide delivery direct from Potash Farm available. Order online from www.kentishcobnuts.com
- Cobnut pickers are called ‘nutters’
- 6 cobnuts offer the equivalent iron and protein of ½ lb of red meat. They are also high in calcium and vitamin A
- The cobnut is a cultivated form of hazel. While the classic hazelnut is fingernail shaped, cobnuts are broader, longer and shaped more like a thumbnail.
- Fresh and unprocessed, cobnuts can be eaten moist straight after picking in late August and September, when they have the texture of a sweet chestnut.
- As they turn brown in the autumn, cob nuts dry out and the starch inside turns to sugar, they become much sweeter.
I’m entering my Chocolate and Banana Nut Cake for Bake of the Week at Casa Costello
I’m also entering this cake as my afternoon tea delight for The Great Denby Cake Off