Chocolate & banana cake

Chocolate & banana cake

  • 1
  • 2
  • 3
  • 4
  • 5
(94 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

    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

    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 (118)

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.

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.


Questions (8)

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…