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1. Video tutorial: Melting chocolate

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 2 x 450g loaf tins with baking parchment. To make the streusel topping, rub the butter into the flour, then mix in the demerara sugar and chopped pecans. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.
2. Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.
3. Divide the mixture between the 2 tins and top each with the streusel. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean. Cool on a rack, then wrap in baking parchment or foil.

Latest comments and suggestions

Results 101-120

• Odie

  20 July 2009

  Odie rated and commented on this recipe

  

  This also works really well if you pop the mixture into a muffin tin. I topped with a cream cheese icing and they went down a storm. Very moist and super tasty

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• ZombieFlesh

  24 July 2009

  ZombieFlesh rated this recipe

  

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• hayfaa

  20 August 2009

  hayfaa rated and commented on this recipe

  

  It is a beautiful cake - almost melting in your mouth :-) can't wait to show to my guests now!

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• kate

  21 August 2009

  kate commented on this recipe

  This was a lovely moist cake like others did not worry about topping.

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• jenniferbarnes

  22 August 2009

  jenniferbarnes rated and commented on this recipe

  

  gorgeous but did find the banana went a bit hard after a couple of days. tried the streusel topping but it just ended up like flour and the textures didnt really match.

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• scrummy

  01 September 2009

  scrummy commented on this recipe

  didnt have bananas so used stewed and strained damsons instead! didnt do topping , cake was delicious.

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• spy67

  02 September 2009

  spy67 rated and commented on this recipe

  

  I used dark chocolate and double the amount of bananas. Delicious!! Everyone is asking for more!!

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• Cuckoo

  15 September 2009

  Cuckoo rated and commented on this recipe

  

  This cake, according to my granddaughters, is the best cake they've ever tasted! I didn't make the topping but it was still fabulous. The first cake I made disappeared in 2 hours. I've since made it just for me and it keeps wonderfully well.

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• Penny

  29 September 2009

  Penny rated and commented on this recipe

  

  A winner! a great way to use up bananas. I didn't have plain choc so it was milk choc and a spoonful of Choc spread.I didn't make the topping as my son is allergic to nuts but it didn't need it. I will make again!

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• beth82

  01 October 2009

  beth82 rated and commented on this recipe

  

  My three year old helped me make this yesterday and it was lovely still slightly warm with a cup of tea. We didn't go for the topping as i wanted her to be the main "baker" and she did a fabulous job! A very nice, rich cake.

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• Beth

  05 October 2009

  Beth rated this recipe

  

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• Birgitta

  07 October 2009

  Birgitta rated this recipe

  

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• lightsandmusic

  08 October 2009

  lightsandmusic rated and commented on this recipe

  

  superb. easy to make, very light, but moist and delicious at the same time, gone in 5 minutes:) will bake it again and again for sure. substituted both kinds of sugar with regular white sugar, and added a bit of vanilla sugar to the topping. didn't have nuts, so skipped these, too. oh, and this cake will definitely stick to the tin, buttered or not, so i'm suggesting you use parchment paper for the bottom part.

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• Michy

  14 October 2009

  Michy commented on this recipe

  I made this the other day as i had a couple of bananas looking a bit spotty!! It is a very light and moist cake, it makes sense if you try it! Very tasty :)

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• Julia

  16 October 2009

  Julia rated and commented on this recipe

  

  Absolutely delicious. I made it in a 1lb tin in the Aga roasting oven and covered it with foil for the last 15mins of cooking. It was so dense and moist and stayed fresh for days wrapped in cling film in a tin. I also didn't bother with the topping, lovely!

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• Morgan

  30 October 2009

  Morgan commented on this recipe

  super moist and light, very pleased with the result.. didnt bother with the topping either though

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• robbo

  31 October 2009

  robbo rated and commented on this recipe

  

  Baked this cake last sunday for the grandchildren; needless to say i am on strict orders to bake this cake next sunday.

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• jec52

  04 November 2009

  jec52 rated this recipe

  

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• Kitty's Nims

  05 November 2009

  Kitty's Nims rated and commented on this recipe

  

  this is the second time I have made this, I really wanted two cakes but don't have the small sized tins so I used half the ingredients again as I had 3 bananas (with 5 eggs) I also couldn't be bothered with the faf of the topping this time but as I adore nuts I chopped 100g of pecans and mixed them with the bananas and melted chocolate..result two fabulous cakes one for work and one for home...perfect!

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• amy

  07 November 2009

  amy rated and commented on this recipe

  

  really moist sponge, with the banana and chocolate flavours really standing out and working really well together! Made a nice change!

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Ingredients

• 100g plain chocolate
• 150g unsalted butter , softened
• 175g golden caster sugar
• 3 eggs , beaten
• 175g self-raising flour
• 1 level tsp baking powder
• 25g cocoa
• 2 large bananas , peeled and mashed

FOR THE STREUSEL TOPPING

• 25g unsalted butter
• 2 generous tbsp plain flour
• 1 level tbsp demerara sugar
• pecans , chopped to make 2 tbsp

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Difficulty and servings

Makes 2 cakes

Preparation and cooking times

Prep 30 mins

Cook 45 mins

Vegetarian

Ingredients

• 100g plain chocolate
• 150g unsalted butter , softened
• 175g golden caster sugar
• 3 eggs , beaten
• 175g self-raising flour
• 1 level tsp baking powder
• 25g cocoa
• 2 large bananas , peeled and mashed

FOR THE STREUSEL TOPPING

• 25g unsalted butter
• 2 generous tbsp plain flour
• 1 level tbsp demerara sugar
• pecans , chopped to make 2 tbsp

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