Chocolate & banana cake

Chocolate & banana cake

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(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
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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…

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  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)

mariacheftrainer's picture

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

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

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

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

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

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

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!

lizleicester's picture

Couldn't track down banana chips and can't eat dairy products so will leave the sour cream topping off and substitute Pure margerine with icing sugar and cocoa powder which doesn't sound v nice but is delicious as an alternative.

northclare's picture

Rich moist and chocolatey...I think I'll add a little more banana next time though

flirtinflight's picture

used this recipe to make a round cake for my sister's birthday. After baking I split it in half and put chocolate frosting in the middle and on top. It was fantastic!

greatwood9's picture

I yam lover of high cocoa solids (Lindt). always yummee!

phatou's picture

This was such a great recipe!! I used a different topping (icing sugar, butter and evaporated milk)

kimskitchen's picture

Liked Purple Bottle's comment so much decided to make this cake. Made me laugh on a snowy Sunday morning. Will let you know how mine turns out. Might use a soft cheese topping.

kiwiinlux's picture

Easy, tasty recipe. Used roughly 200g bananas andgot good flavours coming through with the choc. Thought about putting the icing on, but half the cake disappeared almost as soon as it came out of the oven, so maybe next time!

annepgillbard's picture

This recipe makes a wonderful moist chocolate cake with or without the topping - I have made it a few times now and use Ground nut oil as I always have it in my cupboard , two Bananas and split the mixture between two fluted Victoria sandwich tins and Hey Presto a very impressive looking chocolate cake! Didn't like the sour cream topping , have tried low fat cream fraiche which is better and not too sweet and served it this way as a dinner party desert and also chocolate buttercream for childs Birthday cake -both were great successes.

Rowena Wilkes's picture

Ive made this about 4 times now and it always goes down well with everyone. I add more chocolate chunks than it says and I sometimes put fudge chunks in aswell just to make it taste a bit different

troyskitchen's picture

My 8 year old son loves to cook and bake so we decided to make this cake following the exact recipe.
I was delicious and turned out perfect - very pleased with the results.

fi-louise's picture

Just made this & its a total disaster!!!! The middle has not rised & it's uncooked - any ideas what went wrong??


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