Chocolate & banana cake

Chocolate & banana cake

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(66 ratings)

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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

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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steveandbee's picture
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This went down really well! Instead of the dried banana on the topping I cut the cake into three layers and had a layer of whipped cream and a layer of the (sour cream + choc). The whole cake went in under 6 hours :)

shenanswanwick's picture
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I added extra banana due to the comments on here and it didn't hamper the recipe at all, I think it was 3 medium size ripe ones in the end. I also baked it in 2 x round cake tins and layered it with icing (of which I cheated and bought ready made) to make it as a birthday cake and this reduced the cooking time to just 40 min.

It was a real hit with everyone, lots of compliments!

hannah_lewis's picture
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I have made this receipe several times & it's great. I make it with vegetable oil and I don't bother with the icing as it is so sweet and moist as it is. It freezes really well.

bakedragon's picture
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this was very easy, tasted lovely and the best thing is i can freeze some of it, so on my diet i dont feel the need to eat all of it.

erinvermaak's picture
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Really rich and chocolately, but I could still taste the banana. I like the idea that vegetable fat is used rather than animal fat, although calories are calories I suppose! The oil and banana keeps the cake lovely and moist too. I used good quality dark choc for the topping, which ended up quite bitter with the sour cream. Although tasty, I think a slightly sweeter chocolate would be better.

schnarftastic's picture
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OMG this was delicious and so easy to make....it stayed really moist for a couple of days - although it was hard making it last that long as I just wanted to eat slice after slice....will make again....and again!

mpenhaligon's picture

This is absolutely delicious and loved by all the family. It is easy to make especially when you are assisted by a 3 year old grandchild!

annelisarkanen's picture
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Great cake! I have frozen it in slices (without the topping) so hope they work out ok defrosted!

nancywhitebread's picture
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Excellent cake! Made this on Saturday and it was gorgeous. Didn't have soured cream in my local Aldi so used reduced fat creme fraiche instead and it worked just fine so will do the same next time I make the cake.

profilea2's picture

For the topping I used half sour cream and half 0% fat greek yogurt for a lower fat version. For those that complained abut the topping being too runny I added the cream mixture to the melted chocolate rather than melting both as it says in the recipe. Then I put it in the fridge for an hour to cool. It was lovely and thick and spread easily. The cake rose well and was reasonably moist. I don't know how well it keeps because it stick around long. Family comments were a nice chocolate cake without being over banana-y even though I used abut 200g of bananas.

neilmcvarnock's picture

i was fed up throwing over ripe bananas out so looked for something to use them up. This is a great recipe. My son is dairy allergic so i did not top it but still a big hit.My ten year old daughter who does not like bananas wants this for her birthday cake. A new family fav

tarryho's picture
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I made this and like other people didn't realy taste the banana, I'll use more next time
It stayed lovey and moist
The sour cream topping was different, I had to keep eating it to see if I really did like!

bethocallaghan's picture
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I used rapeseed oil. Didn't do the topping, but rose really nicely and has a lovely flavour.

katieb_80's picture
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This rocks...i used veg oil and cooked for about an hour though could have prob done with less time. Missed out the banana chips as they are pretty ming and put frosting in the middle. Def going to try this again.

trippyemma1's picture
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I added a little toffee icecream sauce to the mixture before cooking and it tastes delicious. im so happy i tried it

farrah07's picture
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very tasty, I actually made some cup cakes using this recipe, I just reduced the cooking time down to about 40 minutes, lovely and moist!

joannasimpson's picture
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perfect! not too chocolaty as some chocolate cakes can be. Kids loved it and a good way to use up left over banana's.

stephie_kay's picture
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Absolutely lovely and moist. Although I must say and would recommend the changes that I did to it. I only used 2.5-3tbsp of cocoa powder, 200gr of mashed banana and used a mixture of white chocolate and brown chocolate chips. For the topping I overwhipped 150ml of double cream, put it in the fridge while the cake was baking for it to really firm up, and when ready, I folded in 1.5 tbsp of powdered drinking chocolate (I used Nesquick). Easy to do, really delicious. I gave some to the neighbours and they asked for the recipe the next morning.

anelie's picture
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Fantastic cake recipe! On my second try I used dark chocolate in the topping, which was delicious, and found it cooked better at 170C in my oven. Can recommend it hot out of the oven with ice cream for dessert, too :-)

alfie02's picture

Made this a few days ago, very easy to make. I am afraid I would not make it again, to dense and sickly sweet. I tend to make lighter more defined cakes. Each to his own taste so please do not let me put you off.

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