Chocolate & banana cake

Chocolate & banana cake

  • 1
  • 2
  • 3
  • 4
  • 5
(101 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
Save to My Good Food
Please sign in or register to save recipes.

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
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
koolk_2009
29th Apr, 2016
3.8
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.
MoreVeg
10th Apr, 2016
5.05
Made this to use up some very ripe bananas and a glut of Easter eggs... Really moist even three days later and I didn't even both icing it. Was delicious and got thumbs up from all of my work colleagues.
rebeccamottershead
26th Mar, 2016
Made this for my choir this Easter - made it exactly as stated except put choccy eggs on top and it went down a storm.
mzzzue2015
21st Mar, 2016
Wow this is yum!!! I made it as I had some ripe bananas lying around (what else can you do!!). I expected the cake to be quite heavy but it's the opposite. My new favourite ☺
kaymillson
21st Jan, 2016
5.05
A fabulous and very tasty way of using over ripe bananas! Have made a few times with slight adjustments each time depending what ingredients I have in and it's always great! Just doesn't last long enough as it's so morish one slice isn't enough!!
hannahsmetana
25th Aug, 2015
5.05
By all rights this cake should have been a disaster. I only had 2 eggs, my bananas were quite ripe but not super mushy and I had only 85g of chocolate in the house. However, I decided to go for it regardless. I added extra sour cream instead of the third egg. I couldn't get my egg whites to go stiff (they were quite old eggs and I spilled some of the yolk into the white)> I whipped them as much as I could, folded them in and added a pinch more bicarb. I used sultanas instead of choc chips given my lack of choc in the house - soaked them to make them juicy first then drained them thoroughly. Then I whacked it in the oven and hoped for the best. It still worked! And There was adequate icing with my 85g of chocolate to cover the cake - I kept the same ratio with the sour cream. The result is a really moist and delicious cake. Great recipe.
M_Ni's picture
M_Ni
19th Jun, 2015
5.05
This cake is amazing!! I've made this cake so many times and its been a hit each time. like others who have reviewed this recipe, I also use a little less cocoa powder (average sized 3 tbsp instead of fully heaped 4tbsp) and more than 175g bananas (closer to 250g approx.) and if I need to make this cake but have fresh bananas, I "ripen" them by baking in the oven for 15-25 mins, till the skin becomes black and the are super soft to the touch.
princessbelle
8th Mar, 2015
5.05
Delicious!! Although I put 3 large bananas in I couldn't taste any banana and mine took a lot longer too cook but still very moist and chocolatey will be making again but maybe next time only use 3 tbs of cocoa powder
Jenster24
11th Feb, 2015
5.05
Made this today and it had just the right combination of banana/chocolatey taste. I used 3 large bananas and 4 big tablespoons of cocoa along with plenty of chocolate chips. I felt the icing was also needed (I think that's a personal taste though, as when it comes to cakes I like the works). Best to take it out of the oven at 1hr 5mins and no longer I found. I left it for another 5 and wish I hadn't as it could be a tad more moist. Don't be fooled by the cake be undercooked, as the banana can leave a bit of goo on the skewer (it's not the sponge mix!). All in all what a delicious cake, will definitely make again.
jfowles
11th Feb, 2015
5.05
This was easy and really tasty :)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.