Chocolate & banana cake

Chocolate & banana cake

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(66 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freeze un-iced only
Nutrition info

Nutrition per slice

kcalories
502
protein
7g
carbs
63g
fat
27g
saturates
9g
fibre
2g
sugar
43g
salt
0.51g

Ingredients

  • 100ml sunflower oil, plus extra to grease
  • 175g caster sugar
  • 175g self-raising flour
  • half tsp bicarbonate of soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips or chunks
  • 175g very ripe bananas
  • 3 medium eggs, 2 separated
  • 50ml milk

For the topping

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

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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.

Recipe from Good Food magazine, July 2011

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Comments

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figbelly's picture
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Great flavour. I used v-e-r-y ripe bananas. I keep all the overripe bananas in the freeer for recipes like this. Didn't have soured cream so I used plain yoghurt for the topping. Everyone enjoyed it, and it was very moist.

dsuniznice's picture
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A lovely moist cake with only a mild banana flavour

mawaheb's picture
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This is absolutely wonderful.. I made it once to take to some friends house.. everyone loved it.. tried it again today but didn't have milk chocolate chunks or chips so used dark chocolate instead.. huge mistake! will do it again tomorrow as the dark chocolate was a disaster (maybe it is just me, not a fan of bitter cakes!)

alicejohnston's picture
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we made this yesterday with the changes of replacing dried banana chips for sliced pieces of fresh banana on top which complimented the cake beautifully as well as using 2 large bananas which weighed about 50g more than the stated recipe amount-thought this provided a perfect level of bananariness which enhanced the flavour and moisture of the cake sponge. Overall, a delicious creation, that will definitely be made again!

jenniewhitfield's picture
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I added some chopped pecans to the mixture and used more pecans for sprinkling on the top instead of banana chips. Was delicious :)

bowdenei's picture
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I used canola oil and didn't use the banana chips as I didn't have any. It was delicious. Could really taste the banana in this one. Loved the icing. Shared it with some friends and they all loved it Will def make again.

sanshine's picture

Made this today and everyone loved it! I used dark chocolate 50%, add a small box of sultanas and used half raw sugar and half brown sugar. It is so moist, light and delicious! Defenitely a keeper!

cartuchada's picture

I baked this and came out very good. I am not having sugar so I replaced the 175 caster sugar with 1/2 cup of truvia works perfectly. I will keep trying with honey or molasses next time

ishouldbeeating's picture
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Lovely. Didn't add the choc chips or icing and put a bit more cocoa powder in. Great use of super ripe bananas in the freezer!

sweetmutima's picture
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This is the best banana chocolate cake I have ever made!(The only one I've ever made LOL)It just melts in your mouth :-) and is very light. I had no problem with the banana taste because it was NOT too banana-y, I guess it could go down to the quality of bananas that one uses. It smells like banana and has a taste of banana. My chocolates also sank to the bottom, which I found a surprisingly nice twist. I Haven't tried the frosting yet. I doubled the recipe because I had lots of bananas and it was perfect.
DEFINITELY A WINNER

lollymould's picture
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I have made this a few times now and it never lasts long. Very light and choclatey. I don't use banana chips or make the topping but sometimes I put some Betty Crocker Choc Fudge icing on top ......mmmmmm

nellgwyn's picture
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Definitely a keeper! I chopped up some white chocolate & stirred that into the cake & made the topping with white chocolate & creme fraiche. I like the fact that it doesn't taste too banana-y but is just a lovely rich, moist chocolatey cake.

chica1004's picture
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I am Coeliac so changed the flour to Gluten Free Flour (I used ASDA Free From S.R. Flour). I used 3 large eggs instead of medium, added 1 tsp xantham gum. Delicious. I have found cakes made with oil as opposed to butter/marge are much moister. Often GF cakes seem to be quite dry.

chica1004's picture
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This was absolutely delicious. I am Coeliac so used Asda Gluten Free S. R. Flour and Large eggs instead of Medium. Worked very well - couldn't tell the difference.

thesmiths's picture
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Delicious! I skipped icing and banana chunks, not too keen on icings... I used a loaf tin as well as a round 23cm cake tin (I cooked it for 40 min instead of 1h15). I could't beat the whites (broken whisker!) I just put 3 whole eggs and despite all this changes it was great! The second time I made it I added some nuts, the result was very good! I'll definitely do it agin!

lydiamaria50's picture
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Made this cake for some friends to enjoy with a cup of tea. Verdict - really moist and chocolaty-so was asked to make it again.
I used 3 bananas, but this still didn't taste very much of banana.Also used chocolate chunks to put inside it. I didn't use the topping suggested, but made chocolate buttercream and decorated it with the banana chips, still it looked wonderful!
Will def. make again.

catrina103's picture
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Made it without the topping for ease of transportation to Uni. Everyone said it was really yummy.

jenny-15's picture
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loved this cake. i didnt bother with topping but we did have it as a dessert with custard. will definitly be making again!

CailinLondon's picture
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My first attempt at baking a cake - this was a nice easy recipe to follow.

mariacheftrainer's picture
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After making some terrible chocolate banana muffins which ended up feeding the very overweight gulls, they were so bad, This recipe was a joy.

Was making this as a pressie for a friend and it was really easy to make and although i'm not a cake eater just a maker i did end up eating some. it was moist dark and delicious.
I did not make the topping as it seemed a step too far, and think it was lovely just as it was.
I am now friend of the month, and have been asked to make it again as birthday cake !

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