Chocolate & banana cake

Chocolate & banana cake

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(100 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, questions and tips

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10th Feb, 2017
I baked this for my daughters work. They all came back with 'Incredible'. I followed advice of others and used 3 large bananas. As for the comments for the icing I was wary but mine was a success thankfully. I followed the instruction given. Don't rush the icing stage. Let it set in fridge for a little while till its still pliable but not runny or too hard. I then placed the cake in the fridge over night in a container to ensure it set thoroughly before my daughter took on a train. I used the banana pieces but not sure it added a great deal to it. Not cheap either are they so could easily improvise. Definitely will be doing again.
6th Feb, 2017
Really loved this recipe, rich and moist. Like other commenters I increased the amount of banana to nearly 225g, reduced the sugar to 100g, added about 2 TBSP of rolled oats, and skipped the icing. It needed nearly 1.5hrs in the oven but turned out so well! It's definitely a new favourite and I'll certainly make again and again. Thanks GF!
12th Jan, 2017
Brilliant recipe. Have made numerous times. I always add extra banana and 50g plain and 50g milk chocolate chips. I find I need to cook it for slightly longer. I never do the topping as find it is really bananary and chocolatey without it.
28th Nov, 2016
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 !
26th Oct, 2016
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 ;) )
15th Oct, 2016
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.
20th Aug, 2016
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.
26th Jul, 2016
Very nice indeed, will be making again x
30th Apr, 2016
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!
29th Apr, 2016
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.


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 ;)
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