Chocolate & banana cake

Chocolate & banana cake

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(144 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
    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



    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, questions and tips

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11th May, 2019
So, so, so good!
3rd Apr, 2019
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 :).
9th Feb, 2019
Very tasty and easy to make.
Helen Bloom
2nd Feb, 2019
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.
28th Jul, 2018
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!
6th Mar, 2018
Absolutely delicious! Not difficult to make and does not necessarily need the topping - although it is good!
4th Mar, 2018
Delicious! Will definitely be making again
4th Jul, 2017
Delicious, I will definitely be making this again, possibly more banana next time. First time I've made a banana loaf that was not too wet.
9th Jun, 2017
Delicious, added three large bananas as suggested in the comments but followed the rest of the recipe exactly. Very moist and rich, definitely going to become a regular to use up left over bananas. I did make a thick dark chocolate ganache for the topping though.
20th May, 2017
Have made this cake multiple times and it is always a hit. While the cake is great by itself, I find it is really worth it to make the sour cream icing as it gives it a great extra little lift, plus then you have the crunchy texture from the banana chips.


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
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.
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
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!
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.
8th Nov, 2014
Is the weight of bananas before or after they are peeled please?
goodfoodteam's picture
20th Nov, 2014
Use the weight once peeled.
6th Nov, 2014
Is the weight of bananas before or after peeling please? Thanks
11th Oct, 2013
We are given the nutritional information per slice but it doesn't say how many slices the cake provides, any ideas?
26th Oct, 2016
One huge, me-sized slice ;)
17th Sep, 2017
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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