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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11th Feb, 2015
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.
11th Feb, 2015
This was easy and really tasty :)
26th Jan, 2015
Made this yesterday with my 10 year old son. Very simple, I used 3 bananas (did not weigh them but had read below that 2 or 3 was ok), it did cook in 1h10 min and was very good. Will definitely make again.
16th Nov, 2014
This recipe is a real staple in my house for using up overripe bananas. I find it very forgiving of the quantity of banana used - I throw in two or three and it always turns out lovely. I often make it in two smaller loaf tins and freeze one. Just adjust the cooking time by testing with a skewer to see when it's done. When I haven't had chocolate chips in the storecupboard I have put anything from Toblerone to bars of chocolate in the food processor to roughly chop them and used that instead. A great recipe and a nice change from the usual banana and walnut loaf.
19th Oct, 2014
This is delicious. Mine needed to be dairy free so used milk free chocolate and mixed the topping with plain soya yoghurt instead of soured cream. The result was amazing (and no one else guessed it was dairy free!).
7th Oct, 2014
Omg, just made this cake today, absolutely gorgeous. Drizzled the whole thing with melted chocolate and covered with mini chocolate balls. Will most definitely be making again.
Dippy Egg
25th Sep, 2014
I was really disappointed with this. (Admittedly I changed a few things - left out the choc chips, swapped white flour for wholemeal and just used Nutella as the topping). I normally make banana bread (which I adore!), plus I love both bananas and chocolate, but I just don't think this worked. The chocolate makes it less banana-y and vice verse, meaning you don't really get to enjoy either flavour as they kind of mask each other :( .... Next time I'll stick with regular banana bread and try a chocolate topping or just add the choc chips, but I won't be mixing cocoa in. Sorry to all those who seem to love this recipe!
31st Aug, 2016
Hmmmm,Dippy? Well what do expect if you don't follow the recipe or use the correct ingredients? Great recipe enjoyed by everyone. There's no such thing as too much chocolate!!
27th Mar, 2016
I bought a car and took the wheels off. It doesn't drive as well as all the reviews said. Am very disappointed.
7th Apr, 2015
It doesn't seem fair to complain about a recipe when you haven't used the same ingredients!


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