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Chocolate & banana cake

Chocolate & banana cake

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A star rating of 4.8 out of 5.253 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze un-iced only)
Nutrition: per slice
HighlightNutrientUnit
kcal502
fat27g
saturates9g
carbs63g
sugars43g
fibre2g
protein7g
low insalt0.51g
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Ingredients

  • 100ml sunflower oil, plus extra to grease
  • 175g caster sugar
  • 175g self-raising flour
  • ½ tsp bicarbonate of soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips or chunks
  • 175g very ripe bananas
  • 3 medium eggs, 2 separated
  • 50ml milk

For the topping

  • 100g milk chocolate
  • 100ml soured cream
  • handful dried banana chips, roughly chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

A star rating of 4.8 out of 5.253 ratings
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