Menu
Chocolate & banana cake

Chocolate & banana cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (105)

MealyMum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with my kids today without frosting and it's delicious. Used very ripe bananas which have given a lovely flavour. Definitely a keeper.

muffinbuba's picture

I made this today with a few changes and it came out lovely, moist and tasty. I substituted the oil for 100g of butter, replaced half the chocolate chips with walnuts and used about 200g of bananas. I also didn't make the icing as it's already very nice plain. Overall delicious and easy to make.

sjns's picture

Very easy to make, delicious cake, a hit with the whole family. I made this as a change from my usual Banana Loaf recipe, the chocolate makes a real difference, this is the recipe I'll be using in the future.

joanneflynn's picture

Texture was good and it was very moist. However it didn't taste of anything apart from oil, not enough banana or chocolate taste in the sponge to be distinctive. Only real chocolate hit was in the icing. Disappointed as was a very easy cake to make.

rosemary Jacquet's picture

This is a delicious cake, I have made it loads of times, but never put the topping on it;
It keep nice and moist .

0andyandrach0's picture

I made this with my son and we love it. A great way to hide fruit too. We made it in cupcake cases and ate it without icing, will definitely be making this again.

sweet tooth's picture

I made this cake recently and it turned out really nice and moist. I didn't bother with the topping though to save some calories!! It's a nice way to use very ripe bananas!

georgiebutler's picture

Nice texture and very moist but my family didn't like the banana taste, even though they love plain banana cake and plain chocolate cake....it seemed as a taste the two didn't go together for my gang...

maj5678's picture

Great. My first ever cake to rise and be light and airy yet moist! Really tasty too.

juliannebk's picture

Mine sank! Not sure if it's anything to do with GF flour... not tasted yet and will hide the hiccup with topping... smells lush! Will get back after taste test!

cathjo005's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely light cake, fresh tasting with the sour cream and chocolate topping. My chocolate chips sank to the bottom sadly - once the egg whites were folded in, they were clearly heavier than the mixture. It had a very mild banana taste so as per previous suggestions, I would add an extra banana or two in next time. It was delicious though and definitely one to make again!

yuliyaly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really really good!!! Light and scrummy, perfect with a cuppa and so easy to make

alice-x-x's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I swapped out the chocolate chips and instead mixed in some walnuts to make it slightly healthier. Makes a lovely moist cake but might try to put in a little less oil and more bananas next time. I'm sure it'll become a favourite.

lornarose's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used melted butter instead of of oil as didn't have any worked just as good, and grated the left over milk chocolate on top instead of banana chips. Definitely making it again, not to mention the mixture was just as tasty! Haha

figbelly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely moist cake with only a mild banana flavour

mawaheb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.