Chocolate & banana cake

Chocolate & banana cake

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(89 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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

  • kcal502
  • fat27g
  • saturates9g
  • carbs63g
  • sugars43g
  • fibre2g
  • protein7g
  • salt0.51g
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  • 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



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

  • 3 medium eggs, 2 separated



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

  • 50ml milk



    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



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


  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 (112)

debandlola's picture

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

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.

ZippyNaomi's picture

How did you make this gluten free please?

elizabadrillah's picture

looks yummy

Lennybell's picture

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!

MealyMum's picture

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 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

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

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

alice-x-x's picture

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.


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