Banana Cake with Chocolate
Banana cake with chocolate is the best fate for bananas that have turned black in the fruit bowl. The batter is mixed in one bowl with a fork and a wooden spoon, studded with dark chocolate chips and baked in a 900g loaf tin for about 50 minutes. The crumb is soft and moist, the chocolate melts into little pockets, and a slice goes well with a cup of tea.
- Total
- 1 h 45 min
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 10
- Per 1 slice
- 290kcal
Choosing the ingredients for banana cake with chocolate
The bananas make or break this cake. When the skins are heavily spotted or black, the starch has turned to sugar, so the fruit tastes sweeter, mashes easily and keeps the crumb moist. Pale yellow bananas give a dry, bland result. Three bananas of average size weigh about 300g once peeled.
Melted butter should be cooled slightly before it meets the egg, otherwise it can start to scramble it. Bicarbonate of soda reacts with the acid in the bananas to give a good rise, so there is no need for baking powder. If you have only self-raising flour, the cake will still rise, but leave out the bicarbonate.
How to cook banana cake with chocolate
Tap a time to start a timer.
- Prepare the tin Heat the oven to 180°C (160°C fan), gas 4. Grease the loaf tin lightly and line it with baking paper, leaving some paper hanging over the long sides to lift the cake out later.
- Mash the bananas Peel the bananas into a large mixing bowl and mash them with a fork until almost smooth. A few small lumps are fine.
- Mix the wet ingredients Stir in the cooled melted butter, then the sugar, egg and vanilla extract, until everything is combined.
- Fold in the dry ingredients Sift the flour, bicarbonate of soda and salt over the bowl. Fold with a wooden spoon, only until no streaks of flour remain. Toss the chocolate chips in the 1 tsp of flour, then fold in about three quarters of them.
- Bake Scrape the batter into the tin, smooth the top and scatter the rest of the chocolate over it. Bake for , until a skewer pushed into the middle comes out clean. If the top browns too fast after , cover it loosely with foil.
- Cool Leave the cake in the tin for , then lift it out by the paper onto a wire rack. Wait at least before slicing, so the crumb can settle and the slices stay neat.
Slicing, serving and swaps
Slice the loaf into 10 and serve it plain, with butter or while still slightly warm with a scoop of chocolate ice cream. It also keeps its moisture well for the lunchbox.
Swap the chocolate chips for chopped walnuts, or use a mix of both. For a smaller bake in less time, try an air fryer banana cake.
Common problems and fixes for Banana Cake with Chocolate
- The cake is heavy and dense.
- The batter was probably over-mixed after the flour went in, which develops gluten. Fold gently and stop as soon as there are no dry streaks.
- The top is dark but the middle is still wet.
- Ovens run differently, and the sugar in bananas browns quickly. Cover the tin loosely with foil after 35 minutes, then keep baking and test with a skewer.
- The banana flavour is weak.
- The fruit was not ripe enough. Use bananas whose skins are heavily spotted or black, as they are sweeter and mash more easily.
Frequently asked questions about Banana Cake with Chocolate
How do you store banana cake with chocolate?
Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in cling film and freeze them for up to 3 months, then thaw at room temperature.
Can you use frozen bananas?
Yes. Thaw them fully, drain off the liquid that collects, then mash them as normal. Frozen bananas are very ripe, so they give a good flavour.
Why has my banana cake sunk in the middle?
It was probably underbaked, or the oven door was opened too early. Keep the door closed for the first 40 minutes and test with a skewer, which should come out clean.
Can you use milk chocolate instead of dark?
Yes. Milk chocolate gives a sweeter, milder cake. Use chips or chop a bar into small pieces so that they spread through the batter.
How did you like the recipe?
4.7 / 5 · 68 ratings
