Chocolate & banana cake

Chocolate & banana cake

  • 1
  • 2
  • 3
  • 4
  • 5
(88 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

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

Comments (112)

lornarose's picture

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

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

A lovely moist cake with only a mild banana flavour

mawaheb's picture

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

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

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

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

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

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.

lollymould's picture

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

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

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

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

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

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

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

jenny-15's picture

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

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


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.


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


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


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

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.