Chocolate & banana cake

Chocolate & banana cake

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(78 ratings)

By

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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
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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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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 !

pamelafoodie's picture

A far better alternative to making chocolate brownies. Less rich and not so sweet but just as tasty. I made this recipe as a tray bake and cut it into small squares, 30 in all. Very easy to cut into portions when allowed to cool.

lesleylove's picture

Seriously delish cake. Very easy to make and I really do not like banana loaf but this was wonderful and I have been requested to make it again by my colleagues at work.

smintyminty's picture
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Really yummy recipe!! Not very strong banana flavour but to be honest that didn't matter!! It made the cake so yummy and moist and almost enhanced the chocolate flavour!! A definite favourite now going in to my top recipes list.

holmfirth's picture
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this cake is lovely a different twist to just banana cake, which I make often.

I never throw over ripe nanas away, just put them in the freezer until you need them. :))))

vickycrystal's picture
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Fabulous cake, a real hit with my kids too, I used whipping cream instead of sour cream for topping as I didn't think the kids would like the bitterness of sour cream! Didn't' use banana chips! Very easy, a must to make!

rainbow_tink's picture
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Really lovely cake, nice and moist due to the bananas and oil ( i used rapeseed oil). We've eaten it without the icing and it was yummy. The only problem I had is that my chocolate chips sunk, but I think this was because my batter was a little wet as was using eggs from my Mother in Laws chickens which tend to be a little on the large size.

gymnast_britt's picture
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this turned out really well! It was moist and fluffy and delicious. I didn't make the icing because I thought it was a bit overkill and I don't like things too sweet, I thought it tasted great without it! I also added chopped walnuts. Will definitely make again!

kkulma's picture
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Very quick, easy, moist and yummy! but I agree with previous comments that it definitely needs more bananas to taste more banany! Still, it was a delicious desert that everyone will love!

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