Chocolate & Banana Cake

Recipe time! 

Want twist on a standard banana loaf cake? “This is a really good teatime cake, and is perfect for a picnic. The banana sweetens it nicely and helps to keep it moist, so it stays really fresh for 2 or 3 days, and, of course, it freezes.”

The following recipe makes 1 loaf, approximately 12 slices. 


  • 75 grams/2.65oz chocolate
  • 110 grams/3.88oz butter (softened)
  • 125 grams/4.41oz caster sugar
  • eggs
  • 125 grams/4.41oz self-raising flour
  • teaspoon baking powder
  • tablespoon cocoa
  • medium bananas (peeled and mashed)


  1. Preheat the oven to 180oC/350oF/gas 4.
  2. Line with parchment paper a 900g (2lb) loaf tin.
  3. Melt the chocolate in a low oven, microwave, or in a bowl set over a pan of barely simmering water. With a wooden spoon, cream the butter, add the sugar, and beat well; then add the eggs one by one, beating all the time.
  4. Add the sieved flour, baking powder and unsweetened cocoa, followed by the melted chocolate and the mashed bananas. Stir to bring together.
  5. Pour into the prepared loaf tin and place in the preheated oven. Cook for 50-55 minutes, or until a skewer inserted into the middle comes out clean.
  6. Cool in the tin for about 5 minutes before removing.

If you try this recipe out I hope you enjoy it as much as my family and myself did! Also feel free to leave a comment bellow if you have any requests! 

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