Need a recipe for those spotty and extremely ripe bananas that you don’t really want to eat but can’t stand to waste? Then this is the one! This deliciously moist chocolate banana loaf cake has a springy, soft sponge, with a lovely gooey top. It stays fresh for up to a week too! But I can guarantee you it won’t even last that long.
This chocolate take on a classic banana loaf cake is perfect for those who don’t like strong banana flavours. The chocolate doesn’t mask the banana, but mixes well with it to bring out the subtle hints. It’s super easy to whip up in a pinch and you’ve probably already got all the ingredients hanging around your cupboards.
The key to this loaf’s moist sponge is the use of oil instead of butter. It gives it a ridiculously soft crumb and I find that it stays fresher for longer. As well as oil, a secret ingredient in this recipe is the dark brown sugar, which gives it a super fudgy texture. The really ripe bananas also aid the sweetness of this cake.
When I need a quick chocolate fix - I now turn to this recipe. It's so simple and easy.. and somehow, in our house, the bananas never get eaten quick enough when they are in that lovely yellow stage. But this recipe can easily go wrong if the bananas aren't pureed - if they are just beaten with an electric whisk, you will find that once baked, the cake has lumpy banana bits in it. Not what you want! So make sure you puree the ripe bananas down til they look like baby food and it has an ultra smooth consistency.
Chocolate Banana Loaf Cake
Prep time: 10 minutes
Cook time: 45-50 minutes
Makes: 900g loaf
- 75g soft dark brown sugar
- 75g caster sugar
- 60ml vegetable oil (don't substitute for olive oil)
- 1 egg
- 250g ripe bananas, pureed
- 45g cocoa powder
- 90g self raising flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Preheat oven to gas mark 3/325F. Grease and flour loaf tin or place a loaf liner/greaseproof proof in the loaf tin.
- Beat the oil and sugar together, until well combined. Make sure there are no lumps of dark brown sugar! Add the egg and whisk until the texture lightens.
- Place the 250g of ripe bananas in a bowl, mash slighty to break into smaller pieces. Then use a handheld electric whisk to puree the banana, or use a blender. Make sure there are no lumps, it will look like baby food but this is good! You want a smooth consistency. Once pureed, add the banana and whisk in well.
- Sieve the flour, cocoa powder, baking powder and bicarbonate onf soda/baking soda and mix until combined.
- Pour the mixture into the prepared tin and bake for 45 minutes, until risen and when a skewer is inserted, it comes out clean. Leave to cool in tin before removing to fully cool or a wire rack. Store in an airtight container once fully cooled, and it can keep for up to a week.