Chocolate & banana cake

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• Lindsay

  30 June 2012

  Lindsay rated and commented on this recipe

  

  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.

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• Nellgwyn

  04 July 2012

  Nellgwyn rated and commented on this recipe

  

  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.

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• fabcookie

  04 July 2012

  fabcookie rated and commented on this recipe

  

  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

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• Dero

  19 August 2012

  Dero rated and commented on this recipe

  

  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

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• *vix*

  21 August 2012

  *vix* rated and commented on this recipe

  

  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!

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• Andrea

  18 September 2012

  Andrea commented on this recipe

  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

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• Sanshine

  07 October 2012

  Sanshine commented on this recipe

  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!

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• Bowdenei

  21 November 2012

  Bowdenei rated and commented on this recipe

  

  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.

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• Jenn

  05 January 2013

  Jenn rated and commented on this recipe

  

  I added some chopped pecans to the mixture and used more pecans for sprinkling on the top instead of banana chips. Was delicious :)

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• Alice Johnston

  11 February 2013

  Alice Johnston rated and commented on this recipe

  

  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!

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• Raya

  14 February 2013

  Raya rated and commented on this recipe

  

  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!)

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• Wendy

  17 March 2013

  Wendy rated and commented on this recipe

  

  A lovely moist cake with only a mild banana flavour

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• figbelly

  22 March 2013

  figbelly rated and commented on this recipe

  

  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.

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• Lorna-Rose

  21 April 2013

  Lorna-Rose rated and commented on this recipe

  

  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

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• alice_x

  09 May 2013

  alice_x rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/1403641/

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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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Difficulty and servings

MAKES 1 large loaf cake

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Freeze un-iced only

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

PER SLICE

502 kcalories, protein 7.0g, carbohydrate 63.0g, fat 27.0 g, saturated fat 9.0g, fibre 2.0g, sugar 43.0g, salt 0.51 g

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