Banana Chocolate Chip Cake Recipe


I used to make Banana chocalate chip cake quite often when it was just the three of us. But my son, who is now 21-months old, loves bananas so we rarely have over-ripe bananas languishing in the fruit bowl. I haven’t baked banana cake in ages and I had a bit of a craving yesterday so I decided to use some just-ripe bananas.

A few months ago I found a recipe on the Guardian website for ‘How to Cook Perfect Banana Bread‘. I love The Guardian’s ‘How to cook the perfect…’ series (I can also vouch for their ‘perfect’ chocolate chip cookies). I have adapted the recipe a smidge as I used all my walnuts making Walnut Sandies two weeks ago. I substituted the walnuts for pieces of cooking chocolate. I also halved the recipe to make a one-pound loaf rather than the normal two. If I make the full amount, everyone gets a serving but I eat five servings on my own tonight. A one-pound loaf means the kids have pudding tonight plus I get a serving tonight and one for tomorrow. Husband doesn’t like banana bread (weirdo) so he won’t have any.

Banana Chocalate Chip Cooking instructions


Banana cake


175g ripe bananas
90g plain flour
1 1/4 tsp baking powder
1/2 tsp salt
80g soft, light brown sugar
1 egg, beaten
2 tbsp melted butter
45g of plain or dark chocolate (chips or pieces)



Preheat oven to 155C Fan-assisted or 170C Electric. Mash the bananas. Mix all the ingredients together, adding the salt and baking powder almost-to-last. I just use a spoon to mix it all up. I add the chocolate at the very end (if it’s mixed in too much it will sink to the bottom of the cake). I popped the mixture into a loaf tin, with a liner (so I don’t have to worry about greasing the tin). Bake the loaf for 35-40 minutes, depending on your oven. Then banana cake yumminess.

End Result


Cooked banana cake

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