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Chocolate & banana cake

Chocolate & banana cake

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(85 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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

  • kcalories502
  • fat27g
  • saturates9g
  • carbs63g
  • sugars43g
  • fibre2g
  • protein7g
  • salt0.51g
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Ingredients

  • 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

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 3 medium eggs, 2 separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50ml milk

    Milk

    mill-k

    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

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

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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.

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Comments, questions and tips

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Comments (105)

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.

tc1980's picture
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I am not a fan of bananas, but I thought this cake was delicious. It was easy to make, and went down very well with everyone.

mounses2's picture
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I also didn't bother with the topping as I didn't have soured cream or banana chips in the house.
I gave this 5 stars because the oil and banana meant that the cake turned out lovely and moist, while the egg whites meant it was very light. The chocolate taste was lovely and smooth and the texture of the cake was lovely. However, I agree with littleme61- I used the amount of banana specified in the recipe and they were very ripe, but the cake doesnt have any real banana taste at all. I will make again, but use more banana next time.

schizofish's picture
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Yum!!! Did not use the topping and did not have any chocolate chips (cooking on a Sunday, what can I say) but still, this cake was delicious - very moist, very chocolately, not too sweet. Will definitely make again - a really easy and yummy way to use up bananas a bit past their best!

purplebottle's picture
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I made this last night and I can thoroughly recommend the topping!! Unfortunately, having recently moved house, I have a different oven which I'm not used to so I ended up grilling it for 15 minutes, slightly charring the top. This also probably had something to do with the fact it took about 2 hours to finish cooking (it also exploded... I can only blame myself. I feel like I've lost my mojo :()
It tastes great though, and I shall definitely try it again.

littlekay61's picture
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I made this yesterday, and it is delicious, I used 2 bananas which weighed the same as the recepe but found the cake tasted more chocolatey than bananary so will use more bananas next time I make it. The topping was also quite runny but lovely all the same, this cake won't be around long!

shelby1's picture
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yum made this today came out perfect very east to make

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