Chocolate & banana cake

Chocolate & banana cake

  • 1
  • 2
  • 3
  • 4
  • 5
(70 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
fmcroberts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Dippy Egg's picture

I was really disappointed with this. (Admittedly I changed a few things - left out the choc chips, swapped white flour for wholemeal and just used Nutella as the topping). I normally make banana bread (which I adore!), plus I love both bananas and chocolate, but I just don't think this worked. The chocolate makes it less banana-y and vice verse, meaning you don't really get to enjoy either flavour as they kind of mask each other :( .... Next time I'll stick with regular banana bread and try a chocolate topping or just add the choc chips, but I won't be mixing cocoa in. Sorry to all those who seem to love this recipe!

NBhasin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make. I did mix all the ingredients using an electric mixer so didn't get the banana pieces shown I the pic, still turned out really well. Cake was very moist with just the right sugar level.

meanie303's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I usually find banana cake a little bit squishy and blah but this cake is delicious. You can still taste the banana but it is more interesting than traditional recipes. I made it for my kids but I ended up eating most of it! :-)

debandlola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is delicious and a great way to use up over-ripe bananas. I thought it looked a little fiddly to make at first, but it was actually very easy, including the topping.

Peri_Peri's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty, moist cake which also works well gluten free.

I'd use more chocolate, maybe mix dark/ milk/ white, next time, and maybe even larger chunks to retain more of that wonderful molten chocolatey goodness in the cake.

Will bake again.

elizabadrillah's picture

looks yummy

lennybell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this swapping the oil for butter. Also did it as muffins rather than a loaf cake. I agree with some of the other comments that it doesn't need the frosting on top. I didn't bother and they are still delicious, lovely and moist with a great flavour. A big hit!

Visitor2's picture

I was looking for ways to use up masses of over ripe bananas from our garden. Having read several reviews I decided to first try the cake with some amendments to make it a little healthier. So I used about 250g very ripe banana (previously liquidised & frozen), Extra virgin olive oil, 125g soft brown sugar, & approx 4.5 Tbsp cocoa powder. I left out the choc chips, & didn't do the topping either. The result was a delicious, light, moist, chocolaty cake. It really doesn't need anything added if you are looking to avoid additional calories. For me, I could have used even less sugar (I would then use a bit more banana) but my husband & son disagreed. And next I'll try with 5 Tbsp cocoa, & whole wheat flour. Of course it would have been even more delicious with choc chips, etc, but I wanted a more every day cake for less guilty eating!

MealyMum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with my kids today without frosting and it's delicious. Used very ripe bananas which have given a lovely flavour. Definitely a keeper.

muffinbuba's picture

I made this today with a few changes and it came out lovely, moist and tasty. I substituted the oil for 100g of butter, replaced half the chocolate chips with walnuts and used about 200g of bananas. I also didn't make the icing as it's already very nice plain. Overall delicious and easy to make.

sjns's picture

Very easy to make, delicious cake, a hit with the whole family. I made this as a change from my usual Banana Loaf recipe, the chocolate makes a real difference, this is the recipe I'll be using in the future.

joanneflynn's picture

Texture was good and it was very moist. However it didn't taste of anything apart from oil, not enough banana or chocolate taste in the sponge to be distinctive. Only real chocolate hit was in the icing. Disappointed as was a very easy cake to make.

rosemary Jacquet's picture

This is a delicious cake, I have made it loads of times, but never put the topping on it;
It keep nice and moist .

0andyandrach0's picture

I made this with my son and we love it. A great way to hide fruit too. We made it in cupcake cases and ate it without icing, will definitely be making this again.

sweet tooth's picture

I made this cake recently and it turned out really nice and moist. I didn't bother with the topping though to save some calories!! It's a nice way to use very ripe bananas!

georgiebutler's picture

Nice texture and very moist but my family didn't like the banana taste, even though they love plain banana cake and plain chocolate cake....it seemed as a taste the two didn't go together for my gang...

Pages

Questions

Tips