Chocolate & banana cake

Chocolate & banana cake

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(216 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…

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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Brady K
5th Jul, 2020
Made this and I’m not an experienced baker or cake fan. It was lush and delicious. I used Greek yoghurt instead of sour cream and kept the topping thinner. Fabulous.
3rd Jul, 2020
Not so sure about this recipe. I adore banana cake but for me this is too heavy on the cocoa powder. Feels like it results in a dryer sponge despite the banana. Followed the recipe to the t and baked for 1 hour 10. The taste of cocoa was overpowering. Cake was a dry. Next time I would halve the cocoa.and add a little more banana and perhaps some cinnamon. Disappointed.
21st Jun, 2020
Easy to make and tastes delicious!!
21st Jun, 2020
This cake is wonderful and - as others have already stated - extremely forgiving. I’ve made three cakes now; the second time I just doubled the ingredients and then split it into two loaf tins. My variations (if anyone is interested!): I used 225g banana (about 3 medium/2&1/2 large) and I didn’t have choc chips so I just chopped up chocolate bars. First time I used milk chocolate from Lidl (3 months out of date!!!), second time I used one Galaxy Dark milk bar and one cheap Lidl dark choc bar, mixed together because I’d doubled the recipe. I also didn’t use the stated topping because I couldn’t get soured cream so I just made icing with icing sugar, water, and cocoa powder... quite a lot of cocoa powder! I did not bother with separating the eggs- just mashed the bananas, then mixed wet ingredients in one bowl and dry in another, then combined them. I think they took about 10 mins longer than stated to cook. I also used Asda vegetable oil which states that it is rapeseed oil on the ingredients. This is now one of my favourite cakes to make but it may also turn out to be my downfall (I have lost around 3 &1/2 stone in the last year and a bit, but I keep finding that I have ripe bananas to use up and my husband and I end up eating the whole cake between us in a few days due to having to ‘distance’ because of The Virus!).
Sammarone's picture
20th May, 2020
Jane Salmon's picture
Jane Salmon
18th May, 2020
Made this the other week as had a couple of very ripe bananas to use up. I reduced the sugar content to 100g and used a good quality dark chocolate and cocoa powder. Didn't bother with the topping. The result was a very light moist chocolatey cake, but three out of four of us didn't like the taste of the banana in it.
jaynekeeley's picture
7th May, 2020
I made this last week. No separation of eggs, just added all the wet to all the dry. Used two 1lb tins, and sent one to the neighbours, who were very impressed. Never even got to the stage of topping them! Super light, chocolatey cake. Nomnom.
donna_wowee's picture
3rd May, 2020
I’ve made this cake twice before - the first resulted in a dense loaf, t second was ok. The third time (years passing in between) I read the comments section and saw that someone had used their bread maker on the cake setting. I thought this was a brilliant idea as I wanted to make crumpets too (long process!). So I won’t be using the bread maker for a cake again... all tasted lovely - with all that sugar, chocolate and banana, it couldn’t not, but it just didn’t work out. Back to the whisk and bowl for me!
13th Apr, 2020
Decided to follow the recipe almost to the T for my first attempt and it has turned out a wonderfully light textured but also moist cake. Used raw cacao powder as I didn't have any cocoa powder and this may have taken the sugar level down slightly, but it still worked out. Banana chocolate is a bit of a strange flavour combination but this is a great recipe for using up old bananas without resorting to a plain old banana bread.
pegasusprincess's picture
29th Mar, 2020
Wonderful! I made this yesterday, but I baked it in a square cake tin as I do not own a loaf tin! It cooked quicker than the time allotted! I didn’t have sour cream, but I did have some double cream! I whisked this until thick, then added some melted plain and milk mixed chocolate. I then briskly whipped it to make a very light ganache style topping! I poked a few holes in the still warm cake and spread around a third of the chocolate mix over the top and allowed it to melt into the cake. Once cool I spread over the rest of the ganache!! OMG! It is superb! Especially warmed up with vanilla ice cream! I will definitely make again! Even with with the faffy egg white whisking!!


Kim Pook's picture
Kim Pook
24th May, 2020
Would it work OK if the chocolate content was reduced?
lulu_grimes's picture
26th May, 2020
Hi Kim, Do you mean the chocolate chips? They could be reduced, or even left out without changing the cake. The flavour will just be less chocolaty. Lulu
4th Feb, 2020
How long does this cake last? I want it for friends coming over on Sunday but not sure if my bananas will last until saturday! Thanks
CassieBest's picture
5th Feb, 2020
HI dcaiulo, Banana cake lasts really well, you could make the cake, wrap it well and keep it in a tin for up to 5 days, then ice it on the day. You can also freeze very ripe bananas, just peel them first and pop in a container in the freezer. they're great frozen for smoothies, or you can defrost them to use in a cake (they'll look a little soft and watery when defrosted, but are absolutely fine to use in a cake.) I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
6th Feb, 2020
Perfect, thanks!
10th Jun, 2019
Hi are we able to substitute all the oil for butter? If yes what's the ratio? What might be the effect of such a substitution? Thank you!!
6th Aug, 2019
I substituted oil with 100ml melted butter and used 3 ripe bananas. They cake was beautiful.
goodfoodteam's picture
11th Jun, 2019
Thanks for your question. We haven't tested this recipe with butter but you should be able to substitute with 100g melted butter. The cake will be slightly less moist and you'll get a richer flavour.
11th Jul, 2017
I've never frozen cakes before, want to make this as a school snack so freeze and defrost as needed, how long will a slice take to defrost?
goodfoodteam's picture
17th Jul, 2017
Thanks for your question. An individual slice should defrost in a few hours. If it's for a school snack, you could get it out the freezer the night before to send in the next day.


17th Sep, 2017
This is not my tip but taken from comments I have put here for easier access: Use 3 large banana's closer to 250g Cake might need baking longer
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