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INGREDIENTS

Metric
Imperial
  • 2 Extra large eggs
  • 80ml Sunflower oil
  • 80ml Yoghurt
  • 160g Sugar
  • 2 Ripe bananas (mashed)
  • 140g SASKO Self-Raising Wheat Flour
  • 40g Cocoa
  • 160ml Chocolate hazelnut spread
  • 8 x 375ml Mason-style Glass jars
To serve:
  • 250ml Whipping cream
  • 100ml Chocolate hazelnut spread
  • 2 Extra large eggs
  • 2.82 oz Sunflower oil
  • 2.82 oz Yoghurt
  • 5.64 oz Sugar
  • 2 Ripe bananas (mashed)
  • 4.94 oz SASKO Self-Raising Wheat Flour
  • 1.41 oz Cocoa
  • 5.41 oz Chocolate hazelnut spread
  • 8 x 12.68 oz Mason-style Glass jars
To serve:
  • 8.45 oz Whipping cream
  • 3.38 oz Chocolate hazelnut spread

METHOD

  1. Preheat the oven to 180°C and place the glass jars in a high-sided roasting tray.
  2. Mix the eggs, oil, yoghurt and sugar together well.
  3. Add the mashed bananas and combine.
  4. Sift the flour and cocoa together in a mixing bowl.
  5. Add the banana mixture to the cocoa and SASKO self-rising flour and stir until combined.
  6. Spoon 2 tablespoons of the batter into each jar, top with a spoonful of chocolate hazelnut spread and then finish with the remaining batter.
  7. Make a water bath: fill the roasting tray with enough hot water to come a quarter of the way up each jar*.
  8. Bake for 25 minutes or until a skewer inserted into the centre of one of the middle cakes comes out clean.
  9. Carefully remove the jars from the water bath using oven gloves and allow to cool.
  10. Whip the cream until soft peaks form then stir through the chocolate hazelnut spread and spoon equal amounts into each jar before serving.

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