Nigellas chocolate and Banana cake

So I tried Nigellas chocolate and banana cake after a work college made it and Its the best banana cake recipe I've tried. Its very easy to make and great as an afternoon tea treat. I will be making this recipe a lot. It was so buttery and had a good soft texture.

INGREDIENTS
75g (3oz) chocolate
110g (4oz) soft butter
125g (4 ½ oz) caster sugar
2 eggs
125g (4 ½ oz) self-raising flour
1 level tsp baking powder
1 rounded tbsp cocoa
2 medium bananas, peeled and mashed (really ripe ones are great for this)



INTRODUCTIONThis is a really good teatime cake, and is perfect for a picnic. The banana sweetens it nicely and helps to keep it moist, so it stays really fresh for 2 or 3 days, and, of course, it freezes. Makes 1 loaf, about 12 slices
METHOD
1.
Preheat the oven to 180oC/350oF/gas 4. Line with parchment paper a 900g (2lb) loaf tin.
2.
Melt the chocolate in a low oven, microwave, or in a bowl set over a pan of barely simmering water.
3.
With a wooden spoon, cream the butter, add the sugar, and beat well; then add the eggs one by one, beating all the time.
4.
Add the sieved flour, baking powder and cocoa, followed by the melted chocolate and the mashed bananas. Stir to bring together.
5.
Pour into the prepared loaf tin and place in the preheated oven. Cook for 50-55 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for about 5 minutes before removing.