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Banana Cake with Chocolate

Name: Banana Cake with Chocolate
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 servings
Cuisine: Banana Cake with Chocolate
Ingredients: 3 ripe bananas; 100g melted butter; 150g caster sugar; 1 large egg; 1 teaspoon vanilla extract; 200g plain flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 100g dark chocolate chips

Banana Cake with Chocolate is a wonderful way to use up overripe fruit sitting in your kitchen. This moist sponge combines the natural sweetness of bananas with rich chocolate pieces for a perfect balance. It serves as a simple afternoon treat or a quick dessert for the family. You can prepare the entire mixture in just one bowl to keep cleaning to a minimum.

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Why you should try banana cake with chocolate

This Banana Cake with Chocolate stays incredibly soft for several days because of the moisture from the mashed fruit. The addition of dark chocolate chips creates small pockets of melted cocoa that contrast with the sweet base. It is a very reliable recipe that requires basic pantry staples you likely already have. This is an ideal bake for beginners or anyone looking for a quick and comforting snack.

A step-by-step guide to banana cake with chocolate

Step 1

Prepare: Preheat your oven to 180C and line a loaf tin with baking paper. Peel the ripe bananas and place them into a large mixing bowl. Use a fork to mash the fruit until it becomes a smooth paste with very few lumps.

Step 2

Mix: Pour the melted butter into the bowl with the mashed bananas and stir well. Add the sugar, beaten egg and vanilla extract to the mixture. Stir everything together until the ingredients are fully combined and the texture is consistent.

Step 3

Fold: Sprinkle the flour, baking soda and salt over the wet ingredients. Gently fold the dry mixture in until just combined without overmixing the batter. Fold in most of the dark chocolate chips to ensure they are spread evenly throughout the Banana Cake with Chocolate.

Step 4

Bake: Pour the batter into the prepared tin and sprinkle the remaining chocolate on top. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes before moving it to a wire rack to cool completely.

The best tips for banana cake with chocolate

Make sure the bananas are very spotted or even black for the best flavour and texture. If the bananas are not soft enough, the finished sponge might be dry or lack sweetness. You can swap dark chocolate for milk chocolate if you prefer a sweeter finish to the bake. Do not overmix the batter once the flour is added or the sponge will be tough rather than light. Check the Banana Cake with Chocolate after 40 minutes to ensure the top does not brown too quickly in your oven.

If the top looks dark but the centre is not ready, cover it loosely with foil for the remaining time. Using a heavy loaf tin will help the heat distribute more evenly during the baking process. Always allow the cake to cool slightly before slicing to prevent it from crumbling.

You may also like modern prawn cocktail, pasta with crab or garlic-marinated langoustines.

Ingredients

servings

Adjust quantity

3 ripe bananas
100 g melted butter
150 g caster sugar
1 large egg
1 teaspoon vanilla extract
200 g plain flour
1 teaspoon baking soda
0.5 teaspoon salt
100 g dark chocolate chips

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1201 kJ / 287 kcal
Fat:11.6 g
- of which saturates:7.2 g
Carbohydrates:41.2 g
- of which sugars:22.5 g
Protein:3.1 g
Fibre:2.1 g
Salt:310 mg

Keep the cake in an airtight container at room temperature for up to three days to maintain its moisture. You can also wrap the Banana Cake with Chocolate in cling film and freeze it for up to three months.

Can I use frozen bananas for this Banana Cake with Chocolate?

Yes, you can use frozen bananas once they are fully defrosted and drained of any excess liquid. Mash them thoroughly before adding them to your Banana Cake with Chocolate mixture as you would with fresh fruit.

Why did the chocolate chips sink to the bottom?

This happens if the batter is too thin or the chocolate pieces are very heavy. You can toss the chocolate chips in a little bit of flour before folding them into the mixture to help them stay suspended.