Chocolate & banana cake

Chocolate & banana cake

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(156 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

  • kcal502
  • fat27g
  • saturates9g
  • carbs63g
  • sugars43g
  • fibre2g
  • protein7g
  • salt0.51g
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Ingredients

  • 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
    Banana

    Banana

    bah-nah-nah

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

  • 3 medium eggs, 2 separated
    Eggs

    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
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100ml soured cream
  • handful dried banana chips, roughly chopped
    Banana

    Banana

    bah-nah-nah

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

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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Candy-Apple's picture
Candy-Apple
14th Jul, 2019
5.05
Yummo
fmcroberts
11th Jul, 2019
5.05
I make this all the time, it's the best banana cake I have tried and worth the faff with having three bowls to wash. Sometimes if I'm short of time I make two smaller loaves baked for 45 mins or so and then freeze one. As others have said it's very forgiving. I realised today I had run out of cocoa and so used Cadbury's drinking chocolate and it's still lovely - less chocolate and more banana to the flavour.
Evie Calaby
6th Jun, 2019
5.05
Always goes down a treat with my colleagues and really easy to make!
rmc
30th May, 2019
5.05
Really lovely recipe and very forgiving in terms of getting the weights and ingredients right. First made this on holiday in France with no self raising flour and only a measuring jug for "weighing" so had to guess for the bananas (we used 3) and just added a guessed amount of extra bicarb to compensate for the plain flour. it turned out really well and has been a family favourite ever since. Good one for making with the kids.
Kokobean
23rd May, 2019
5.05
The best cake I've ever made. Ive been looking for a chocolate/banana combination and couldn't find a shop bought one. This cake is better than any shop bought cake. The banana flavour is subtle but you can add more banana. It is chocolatey and moist and tasty enough to be eaten without the topping. I love the combination of the sour cream chocolate topping with the cake. I've made the cake quite a few times and decorated it with shavings of chocolate, nuts and chocolate covered sunflower seeds. I sometimes use Nutella in the topping.
thomasbw's picture
thomasbw
11th May, 2019
5.05
So, so, so good!
lisatalent
3rd Apr, 2019
5.05
Great recipe. Added about 250g banana and double the cocoa and still turned out amazingly. Very tasty! Maybe a splash of vanilla extract wouldn't have gone amiss though :).
Orlando565
9th Feb, 2019
5.05
Very tasty and easy to make.
Helen Bloom
2nd Feb, 2019
5.05
Very good recipe. I switched the self-raising flour for wholemeal self-raising. ( Have to try all means to get fibre into my children.) I also used 3 large ripe bananas as other reviewers suggested.I also left off the frosting. Very nice moist loaf. Delicious.
annikins_lou_skilly
28th Jul, 2018
5.05
Made to the recipe but with gluten free flour, messed up and didn’t read the instructions so bunged the three eggs in all together and still came out fine! Also don’t try and be clever and put the sour cream and chocolate in the microwave to melt, I over cooked it and ended up with curds. Gave it a blitz and it tasted good but odd texture!

Pages

Jimjam102206
10th Jun, 2019
4.05
Hi are we able to substitute all the oil for butter? If yes what's the ratio? What might be the effect of such a substitution? Thank you!!
goodfoodteam's picture
goodfoodteam
11th Jun, 2019
Thanks for your question. We haven't tested this recipe with butter but you should be able to substitute with 100g melted butter. The cake will be slightly less moist and you'll get a richer flavour.
Stars16
11th Jul, 2017
I've never frozen cakes before, want to make this as a school snack so freeze and defrost as needed, how long will a slice take to defrost?
goodfoodteam's picture
goodfoodteam
17th Jul, 2017
Thanks for your question. An individual slice should defrost in a few hours. If it's for a school snack, you could get it out the freezer the night before to send in the next day.
AyaSaad5
15th Jul, 2016
Hello 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
goodfoodteam
11th Aug, 2016
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
15th Apr, 2015
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
8th Nov, 2014
Is the weight of bananas before or after they are peeled please?
goodfoodteam's picture
goodfoodteam
20th Nov, 2014
Use the weight once peeled.
gill1981
6th Nov, 2014
Is the weight of bananas before or after peeling please? Thanks

Pages

lindaharrison268
17th Sep, 2017
5.05
This is not my tip but taken from comments I have put here for easier access: Use 3 large banana's closer to 250g Cake might need baking longer
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