Moist Choco-Banana Cake

Preheat the oven to 170°C (150° fan) | 325F | gas 3. Grease a 900 g | 2 lb loaf tin with a tablespoon of sunflower oil and line the base and sides with greaseproof paper.

Combine the sugar, flour, bicarbonate of soda, cocoa powder, and chocolate chunks in a large mixing bowl.

In a separate bowl, roughly mash the bananas with two of the egg yolks and the whole egg. Add the oil and milk, stirring well to combine.

Beat the egg whites in a separate, clean, oil-free bowl with a pinch of salt until stiffly peaked.

Add the banana mixture to the bowl of dry ingredients, mixing well to combine. Whisk in a third of the egg whites until fully incorporated and then gently fold through the remainder.

Spoon the batter into the prepared tin. Bake for 1 - 1 hour 10 minutes until risen and springy to the touch; a cake tester should come out clean from the centre of the loaf.