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Chocolate & banana cake

Chocolate & banana cake

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(85 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

Makes 1 large loaf cake
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long

Nutrition and extra info

  • Freeze un-iced only

Nutrition per slice

  • kcalories502
  • fat27g
  • saturates9g
  • carbs63g
  • sugars43g
  • fibre2g
  • protein7g
  • salt0.51g
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Ingredients

  • 100ml sunflower oil, plus extra to grease

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g caster sugar
  • 175g self-raising flour
  • half tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 4 tbsp cocoa powder
  • 100g chocolate chips or chunks
  • 175g very ripe bananas

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 3 medium eggs, 2 separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the topping

  • 100g milk chocolate
  • 100ml soured cream
  • handful dried banana chips, roughly chopped

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.

  2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

  3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

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Comments, questions and tips

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Comments (105)

kaymillson's picture
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A fabulous and very tasty way of using over ripe bananas! Have made a few times with slight adjustments each time depending what ingredients I have in and it's always great! Just doesn't last long enough as it's so morish one slice isn't enough!!

hannahsmetana's picture
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By all rights this cake should have been a disaster. I only had 2 eggs, my bananas were quite ripe but not super mushy and I had only 85g of chocolate in the house. However, I decided to go for it regardless. I added extra sour cream instead of the third egg. I couldn't get my egg whites to go stiff (they were quite old eggs and I spilled some of the yolk into the white)> I whipped them as much as I could, folded them in and added a pinch more bicarb. I used sultanas instead of choc chips given my lack of choc in the house - soaked them to make them juicy first then drained them thoroughly. Then I whacked it in the oven and hoped for the best. It still worked! And There was adequate icing with my 85g of chocolate to cover the cake - I kept the same ratio with the sour cream. The result is a really moist and delicious cake. Great recipe.

maria_n's picture
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This cake is amazing!! I've made this cake so many times and its been a hit each time. like others who have reviewed this recipe, I also use a little less cocoa powder (average sized 3 tbsp instead of fully heaped 4tbsp) and more than 175g bananas (closer to 250g approx.) and if I need to make this cake but have fresh bananas, I "ripen" them by baking in the oven for 15-25 mins, till the skin becomes black and the are super soft to the touch.

princessbelle's picture
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Delicious!! Although I put 3 large bananas in I couldn't taste any banana and mine took a lot longer too cook but still very moist and chocolatey will be making again but maybe next time only use 3 tbs of cocoa powder

Jenster24's picture
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Made this today and it had just the right combination of banana/chocolatey taste. I used 3 large bananas and 4 big tablespoons of cocoa along with plenty of chocolate chips. I felt the icing was also needed (I think that's a personal taste though, as when it comes to cakes I like the works). Best to take it out of the oven at 1hr 5mins and no longer I found. I left it for another 5 and wish I hadn't as it could be a tad more moist. Don't be fooled by the cake be undercooked, as the banana can leave a bit of goo on the skewer (it's not the sponge mix!). All in all what a delicious cake, will definitely make again.

jfowles's picture
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This was easy and really tasty :)

jtacon's picture

Made this yesterday with my 10 year old son. Very simple, I used 3 bananas (did not weigh them but had read below that 2 or 3 was ok), it did cook in 1h10 min and was very good. Will definitely make again.

fmcroberts's picture
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This recipe is a real staple in my house for using up overripe bananas. I find it very forgiving of the quantity of banana used - I throw in two or three and it always turns out lovely. I often make it in two smaller loaf tins and freeze one. Just adjust the cooking time by testing with a skewer to see when it's done. When I haven't had chocolate chips in the storecupboard I have put anything from Toblerone to bars of chocolate in the food processor to roughly chop them and used that instead. A great recipe and a nice change from the usual banana and walnut loaf.

lizleicester's picture
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This is delicious. Mine needed to be dairy free so used milk free chocolate and mixed the topping with plain soya yoghurt instead of soured cream. The result was amazing (and no one else guessed it was dairy free!).

Westleighhouse's picture
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Omg, just made this cake today, absolutely gorgeous. Drizzled the whole thing with melted chocolate and covered with mini chocolate balls. Will most definitely be making again.

Dippy Egg's picture

I was really disappointed with this. (Admittedly I changed a few things - left out the choc chips, swapped white flour for wholemeal and just used Nutella as the topping). I normally make banana bread (which I adore!), plus I love both bananas and chocolate, but I just don't think this worked. The chocolate makes it less banana-y and vice verse, meaning you don't really get to enjoy either flavour as they kind of mask each other :( .... Next time I'll stick with regular banana bread and try a chocolate topping or just add the choc chips, but I won't be mixing cocoa in. Sorry to all those who seem to love this recipe!

judithsimpson's picture

It doesn't seem fair to complain about a recipe when you haven't used the same ingredients!

NBhasin's picture
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Really easy to make. I did mix all the ingredients using an electric mixer so didn't get the banana pieces shown I the pic, still turned out really well. Cake was very moist with just the right sugar level.

meanie303's picture
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I usually find banana cake a little bit squishy and blah but this cake is delicious. You can still taste the banana but it is more interesting than traditional recipes. I made it for my kids but I ended up eating most of it! :-)

debandlola's picture
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This is delicious and a great way to use up over-ripe bananas. I thought it looked a little fiddly to make at first, but it was actually very easy, including the topping.

Peri_Peri's picture
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Tasty, moist cake which also works well gluten free.

I'd use more chocolate, maybe mix dark/ milk/ white, next time, and maybe even larger chunks to retain more of that wonderful molten chocolatey goodness in the cake.

Will bake again.

elizabadrillah's picture

looks yummy

Lennybell's picture
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Made this swapping the oil for butter. Also did it as muffins rather than a loaf cake. I agree with some of the other comments that it doesn't need the frosting on top. I didn't bother and they are still delicious, lovely and moist with a great flavour. A big hit!

Visitor2's picture

I was looking for ways to use up masses of over ripe bananas from our garden. Having read several reviews I decided to first try the cake with some amendments to make it a little healthier. So I used about 250g very ripe banana (previously liquidised & frozen), Extra virgin olive oil, 125g soft brown sugar, & approx 4.5 Tbsp cocoa powder. I left out the choc chips, & didn't do the topping either. The result was a delicious, light, moist, chocolaty cake. It really doesn't need anything added if you are looking to avoid additional calories. For me, I could have used even less sugar (I would then use a bit more banana) but my husband & son disagreed. And next I'll try with 5 Tbsp cocoa, & whole wheat flour. Of course it would have been even more delicious with choc chips, etc, but I wanted a more every day cake for less guilty eating!

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Questions (5)

JoRo's picture

Hi, once I have iced the cake with the sour cream and chocolate, do I need to keep it refrigerated? I always wonder about this when making sour cream or creme fraiche icing for cakes. Thanks.

gill1981's picture

Is the weight of bananas before or after they are peeled please?

goodfoodteam's picture

Use the weight once peeled.

gill1981's picture

Is the weight of bananas before or after peeling please? Thanks

maria35kelly's picture

We are given the nutritional information per slice but it doesn't say how many slices the cake provides, any ideas?

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