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Cakes

Chocolate Banana Cake

If chocolate banana bread wasn't delicous enough, go even further with added white chocolate and hazelnuts. You can freestyle on this chocolatey loaf, by switching up the nuts or mixing in milk and white chocolate.

Serves 8-10

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  8-10  Servings

  • 250g
    Plain flour
  • 25g
    Cocoa powder
  • 1 tsp
    Baking powder
  • ¼ tsp
    Bicarbonate of soda
  • 200g
    Golden caster sugar
  • 2
    Very ripe bananas, peeled and mashed
  • 2
    Eggs, beaten
  • 125g
    Butter, melted
  • 100g
    White chocolate, chopped
  • 50g
    Toasted chopped hazelnuts
  • Pinch
    Salt

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line a loaf tin.
  2. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.
  3. Place the bananas in a separate bowl, stir in the eggs and melted butter.
  4. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.
  5. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices.

Notes

This chocolate banana cake can be double wrapped in cling film and frozen for up to 3 months. Defrost, wrapped, at room temperature for about 3 hours.