Try this Berry Choc-Chip Tray Bake recipe, or contribute your own.
Suggest a better descriptionLine the base and sides of a 25cm square tin with non-stick paper and heat the oven to 180C/160C fan/350F/gas mark 4.
Chop the banana into slices then put it in a bowl with the sugar. Use a fork to mash the banana smoothly with the sugar.
Crack the eggs into the bowl, whisk in with the fork then beat in the creme fraiche and melted butter.
Add the flour and baking powder, then stir well, making sure you get right down to the bottom of the bowl. Add 250g berries and mix gently.
Sprinkle the rest of the fruit over the top and prod it in a little with the spoon, then do the same with the chocolate.
Sprinkle demerara over the top and bake for about 40 minutes or until risen gently in the centre and a skewer poked in pulls out clean. Leave to cool in the tin.
Serve when cool. Once cool, you can also glaze with a simple water icing. This bake stores well in an airtight container, or can be frozen if wrapped and sealed in a zip-lock bag.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 220 | ||
Calories from Fat: 100 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 45.5mg | 14 % | |
Sodium 76.8mg | 3 % | |
Potassium 148.8mg | 4 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 29.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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