Chocolate & banana cake

Chocolate & banana cake

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(179 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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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!!
29th Mar, 2020
Made this yesterday. Bearing in mind that a lot of comments say that this recipe is quite forgiving with regards to measurements and changes, I added 50g of dessicated coconut to the dry ingredients bowl and in order to add moisture to counter the cocont, I added another banana - which took it to about 250g. I also used alpro coconut milk rather than "normal" milk, everything else was exactly as per the recipe. I loved it - although I would probably leave the 3rd banana out next time and add more chocolate chunks/chips. I guess I will be eating it myself though because Husband said it was too chocolatey (like there is such a thing!!). Heathen. We had our first slice with custard - very nice. And I just had another slice with a cuppa tea. Moist enough to eat on it's own.
26th Mar, 2020
I skimmed a few of the comments about this recipe being quite forgiving, so I ploughed ahead yesterday and just had one bowl for wet ingredients and one for dry, and it came out totally fine (ie. just banging in the eggs, no splitting them!) I used more banana than I should have by about 40g; my chocolate was a mix of chocolate chips and chunks of white cooking chocolate; I only had vegetable oil and because of coronavirus I didn't have milk, just almond milk. It still comes out wonderfully light and moist and obviously I had to munch the end piece straight out of the oven - with a delightful white chocolate chunk melting on the slightly crisp top too, yum! I've made this a few times and have never bothered with the topping because I love the loaf enough on its own, but maybe it this lockdown goes on long enough and I can find the ingredients I'll try it!
Dewa Rafo's picture
Dewa Rafo
16th Dec, 2019
I do it! Thank you for sharing this easy recipe for beginners like me. The material is simple and uncomplicated. Also visit my recipe thank you
16th Nov, 2019
Had great fun baking this with my daughter. It was so easy and tastes delicious!
11th Aug, 2019
Absolutely fantastic. Made this gluten free using Doves Farm GF SR flour, and Galaxy chocolate bar chopped up small. Can't fault it, turned out perfectly. Actually had the first few slices while the topping was still warm, and just poured a bit over like a sauce and sprinkled some roughly crushed banana chips on top - delicious! If I'd thought about it, I'd have added a pinch of salt to bring out the flavours more. I did everything else exactly to the recipe, including cooking for 1 hr 15 minutes, bar I only had large eggs. Will definitely be making again, as so many gluten free cakes turn out dry and gritty and this was lovely and moist and light.
Loftsdottir's picture
31st Jul, 2019
Reading comments about how forgiving this recipe is, I decided to simply put all the ingredients in one bowl and bake it in my bread machine, using the cake baking settings. No egg white beating or other complications, I didn't even bother to mash the bananas, just cut them in to pieces as you would for a toddler and into the bowl. I used two bananas, 150 gr. chocolate and added a little salt and used a whole teaspoon of baking soda as I did not use self rising flour. And yes, also a teaspoon of vanilla. The cake came out perfect from the bread making machine, didn't bother about frosting cause it got eaten right away by me and the kids. Will do again but probably mash the bananas next time cause they were still in little, although smaller bits after the baking - looked strange but gave a great taste. So my advice, keep on stretchering this recipe, it seems to be able to accept all kind of experiments but always comes out great, no better ways to get rid of those old bananas...
Candy-Apple's picture
14th Jul, 2019
11th Jul, 2019
I make this all the time, it's the best banana cake I have tried and worth the faff with having three bowls to wash. Sometimes if I'm short of time I make two smaller loaves baked for 45 mins or so and then freeze one. As others have said it's very forgiving. I realised today I had run out of cocoa and so used Cadbury's drinking chocolate and it's still lovely - less chocolate and more banana to the flavour.
Evie Calaby
6th Jun, 2019
Always goes down a treat with my colleagues and really easy to make!


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.
15th Jul, 2016
Hello If I want to bake half the ingredients of this cake in a 1lb loaf tin, how lomg shall I keep it in the oven ?
goodfoodteam's picture
11th Aug, 2016
Hi there, we haven't tested halving the recipe so can't be specific on cooking times. If you'd like to give it a go, we suggest taking a look at the cake after around 40 minutes. Start by looking in the oven window though as opening the door and letting cold air in can affect the rise of the cake. If it looks firm, you could test it by inserting a skewer in the centre of the cake and seeing if it comes out clean. If not, check back every 5 or 10 minutes depending on how well cooked it is. Let us know how you get on!


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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