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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8th Sep, 2014
Really easy to make. I did mix all the ingredients using an electric mixer so didn't get the banana pieces shown I the pic, still turned out really well. Cake was very moist with just the right sugar level.
17th Aug, 2014
I usually find banana cake a little bit squishy and blah but this cake is delicious. You can still taste the banana but it is more interesting than traditional recipes. I made it for my kids but I ended up eating most of it! :-)
18th May, 2014
This is delicious and a great way to use up over-ripe bananas. I thought it looked a little fiddly to make at first, but it was actually very easy, including the topping.
Peri_Peri's picture
10th May, 2014
Tasty, moist cake which also works well gluten free. I'd use more chocolate, maybe mix dark/ milk/ white, next time, and maybe even larger chunks to retain more of that wonderful molten chocolatey goodness in the cake. Will bake again.
9th Apr, 2016
How did you make this gluten free please?
9th May, 2014
looks yummy
25th Mar, 2014
Made this swapping the oil for butter. Also did it as muffins rather than a loaf cake. I agree with some of the other comments that it doesn't need the frosting on top. I didn't bother and they are still delicious, lovely and moist with a great flavour. A big hit!
marmiteetponpon's picture
10th Mar, 2014
check this recipe... it is delicious and easy to do...
6th Mar, 2014
I was looking for ways to use up masses of over ripe bananas from our garden. Having read several reviews I decided to first try the cake with some amendments to make it a little healthier. So I used about 250g very ripe banana (previously liquidised & frozen), Extra virgin olive oil, 125g soft brown sugar, & approx 4.5 Tbsp cocoa powder. I left out the choc chips, & didn't do the topping either. The result was a delicious, light, moist, chocolaty cake. It really doesn't need anything added if you are looking to avoid additional calories. For me, I could have used even less sugar (I would then use a bit more banana) but my husband & son disagreed. And next I'll try with 5 Tbsp cocoa, & whole wheat flour. Of course it would have been even more delicious with choc chips, etc, but I wanted a more every day cake for less guilty eating!
20th Feb, 2014
Made this with my kids today without frosting and it's delicious. Used very ripe bananas which have given a lovely flavour. Definitely a keeper.


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