Chocolate & banana cake

Chocolate & banana cake

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(94 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

    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

    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…


  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 (118)

feefeefromfife's picture

Fab recipe really moist , keeps well . I always use really ripe bananas for this. Makes a great pud , a slice with a scoop of good ice cream on top and a little choc sauce !

SamLouLac's picture

Perfect! I used a bit more banana, because I wanted it to be super bananery and my egg whites didn't go that stiff, but it was awesome! Made it yesterday and making another one today! (Plus every day henceforth ;) )

BelgianEmilie's picture

Fantastic recipe. I used to throw bananas away when they were very ripe, now I always make this cake instead. It's one of the best dessert I've ever cooked and the proportions are perfect. I never make the topping though because the cake is good and filling enough for me without it. I'll probably try the same chocolate base with other fruit such as pear and see how it goes.

catherineoneill20's picture

I made this tonight with dark chocolate. I didn't really like it but with all the positive comments I may attempt again with milk chocolate and perhaps a couple more bananas.

memack71's picture

Very nice indeed, will be making again x

susyj's picture

Lovely moist cake with a well balanced combination of banana and chocolate flavour. The only problem I had was with the icing. At room temperature mine was quite soft and wanted to slide down the sides of the cake. I think next time I'd try 150g chocolate /50g soured cream and hope for a better set. I couldn't get banana chips at my local shop, so I chopped up vanilla fudge into small cubes and sprinkled them on top instead. All in all, delicious ,if not 100% aesthetically pleasing!

koolk_2009's picture

Really lovely cake, nice and fluffy and moist. I think it could probably take more banana (I only used 1 and a half). My icing was a bit strong as I used dark chocolate and I think it doesn't necessarily need it.

missionveggie's picture

Made this to use up some very ripe bananas and a glut of Easter eggs... Really moist even three days later and I didn't even both icing it. Was delicious and got thumbs up from all of my work colleagues.

rebeccamottershead's picture

Made this for my choir this Easter - made it exactly as stated except put choccy eggs on top and it went down a storm.

mzzzue2015's picture

Wow this is yum!!! I made it as I had some ripe bananas lying around (what else can you do!!). I expected the cake to be quite heavy but it's the opposite. My new favourite ☺

kaymillson's picture

A fabulous and very tasty way of using over ripe bananas! Have made a few times with slight adjustments each time depending what ingredients I have in and it's always great! Just doesn't last long enough as it's so morish one slice isn't enough!!

hannahsmetana's picture

By all rights this cake should have been a disaster. I only had 2 eggs, my bananas were quite ripe but not super mushy and I had only 85g of chocolate in the house. However, I decided to go for it regardless. I added extra sour cream instead of the third egg. I couldn't get my egg whites to go stiff (they were quite old eggs and I spilled some of the yolk into the white)> I whipped them as much as I could, folded them in and added a pinch more bicarb. I used sultanas instead of choc chips given my lack of choc in the house - soaked them to make them juicy first then drained them thoroughly. Then I whacked it in the oven and hoped for the best. It still worked! And There was adequate icing with my 85g of chocolate to cover the cake - I kept the same ratio with the sour cream. The result is a really moist and delicious cake. Great recipe.

maria_n's picture

This cake is amazing!! I've made this cake so many times and its been a hit each time. like others who have reviewed this recipe, I also use a little less cocoa powder (average sized 3 tbsp instead of fully heaped 4tbsp) and more than 175g bananas (closer to 250g approx.) and if I need to make this cake but have fresh bananas, I "ripen" them by baking in the oven for 15-25 mins, till the skin becomes black and the are super soft to the touch.

princessbelle's picture

Delicious!! Although I put 3 large bananas in I couldn't taste any banana and mine took a lot longer too cook but still very moist and chocolatey will be making again but maybe next time only use 3 tbs of cocoa powder

Jenster24's picture

Made this today and it had just the right combination of banana/chocolatey taste. I used 3 large bananas and 4 big tablespoons of cocoa along with plenty of chocolate chips. I felt the icing was also needed (I think that's a personal taste though, as when it comes to cakes I like the works). Best to take it out of the oven at 1hr 5mins and no longer I found. I left it for another 5 and wish I hadn't as it could be a tad more moist. Don't be fooled by the cake be undercooked, as the banana can leave a bit of goo on the skewer (it's not the sponge mix!). All in all what a delicious cake, will definitely make again.

jfowles's picture

This was easy and really tasty :)

jtacon's picture

Made this yesterday with my 10 year old son. Very simple, I used 3 bananas (did not weigh them but had read below that 2 or 3 was ok), it did cook in 1h10 min and was very good. Will definitely make again.

fmcroberts's picture

This recipe is a real staple in my house for using up overripe bananas. I find it very forgiving of the quantity of banana used - I throw in two or three and it always turns out lovely. I often make it in two smaller loaf tins and freeze one. Just adjust the cooking time by testing with a skewer to see when it's done. When I haven't had chocolate chips in the storecupboard I have put anything from Toblerone to bars of chocolate in the food processor to roughly chop them and used that instead. A great recipe and a nice change from the usual banana and walnut loaf.

lizleicester's picture

This is delicious. Mine needed to be dairy free so used milk free chocolate and mixed the topping with plain soya yoghurt instead of soured cream. The result was amazing (and no one else guessed it was dairy free!).

Westleighhouse's picture

Omg, just made this cake today, absolutely gorgeous. Drizzled the whole thing with melted chocolate and covered with mini chocolate balls. Will most definitely be making again.


Questions (8)

AyaSaad5's picture

If I want to bake half the ingredients of this cake in a 1lb loaf tin, how lomg shall I keep it in the oven ?

goodfoodteam's picture

Hi there, we haven't tested halving the recipe so can't be specific on cooking times. If you'd like to give it a go, we suggest taking a look at the cake after around 40 minutes. Start by looking in the oven window though as opening the door and letting cold air in can affect the rise of the cake. If it looks firm, you could test it by inserting a skewer in the centre of the cake and seeing if it comes out clean. If not, check back every 5 or 10 minutes depending on how well cooked it is. Let us know how you get on!

JoRo's picture

Hi, once I have iced the cake with the sour cream and chocolate, do I need to keep it refrigerated? I always wonder about this when making sour cream or creme fraiche icing for cakes. Thanks.

gill1981's picture

Is the weight of bananas before or after they are peeled please?

goodfoodteam's picture

Use the weight once peeled.

gill1981's picture

Is the weight of bananas before or after peeling please? Thanks

maria35kelly's picture

We are given the nutritional information per slice but it doesn't say how many slices the cake provides, any ideas?

SamLouLac's picture

One huge, me-sized slice ;)

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