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Claire Preen Chocolatier

Chocolate & Banana Toad in the Holeback

banana toad in the hole
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings

This is a twist on the classic Yorkshire dish – and being a Yorkshire lass, it’s one of my all-time favourites.


  • 2 cups plain flour

  • ½ cup cocoa

  • ½ cup sugar

  • 8 eggs

  • ½ cup milk

  • 1 cinnamon stick

  • 3 bananas

  • Chocolate sauce


  • Step 1

    Bring the milk up to boil with a cinnamon stick in to infuse the milk with the cinnamon. Leave to cool.

  • Step 2

    Sieve and then mix the dry ingredients together, then whisk in the milk (cinnamon stick removed!) and eggs and until you have formed your batter. If you like a thick batter, add more flour. If you like a thin batter, add an extra egg.

  • Step 3

    It's good if you can make this in the morning so it has plenty of time to rest. If you don’t have time, it will still be delicious!

  • Step 4

    Slice your bananas into thick slices.

  • Step 5

    Place your oven on its highest heat. Once it has reached the highest temperature, place vegetable oil in the bottom of your baking tray and place it in the oven till the fat is stinking hot!

  • Step 6

    Bring the tray out and add banana slices to the bottom of the tray. Pop back in the oven for a minute. Bring the tray back out and turn bananas over. Ladle batter into the trays up to about ⅔ full. Place back in oven. After 5 minutes, turn oven down 20 degrees. Cook for a further 15 minutes. (Don’t open oven while they are cooking!)

  • Step 7

    Make chocolate sauce and serve over toad in the hole.

  • Step 8

    If you have any batter left over, save and serve as crepes for breakfast!

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