Banana and Scottish Strawberry Loaf Cake with Chocolate Ganache

Banana and Scottish Strawberry Loaf Cake with Chocolate Ganache 


The first banana bread recipe I made was one by Jack Monroe (find it here:  It’s a great recipe, and I used it as an idea to develop this fruity loaf cake. If you want to use fresh Scottish strawberries, you’ll just catch the end of the season now. After September, I’d recommend using frozen strawberries instead as the forced out-of-season ones lack flavour and tend to be more watery.


50ml of sunflower oil

1 tsp baking powder

150g of self raising flour

1.5 cups Scottish strawberries

2 large ripe (or over ripe) bananas

50g of granulated sugar

Approximately 4 tbsps of warm water

For the chocolate sauce:

Leftover Easter egg!

1 tbsp Soya cream


1. Preheat the oven to 180C. Mash up the bananas and oil in a bowl.

2. Sieve in the flour, add the sugar, add the baking powder, and mix.

3. Now roughly quarter the strawberries and add to the mixture, stirring.

4. Little by little, add the water, until you get the right batter texture (quite thick but able to stir).

5. Grease the sides of a loaf tin with a little oil, then spoon in the mixture.

6. Bake at 180C for 30 minutes.

7. For the ganache, gently melt some milk chocolate – any will do – I used a leftover Easter egg! Add about a tbsp of cream or Soya cream, and stir through. Wait until the cake had cooled, then drizzle on top so it also drips down the sides. Enjoy!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s