Chocolate & banana cake

Chocolate & banana cake

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(108 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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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.
10th Apr, 2016
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.
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.
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 ☺
21st Jan, 2016
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!!
25th Aug, 2015
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
19th Jun, 2015
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.
8th Mar, 2015
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


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