Chocolate and banana cake

Ingredients

• 180 g (1½ cups)plain flour
• 33 g (⅓ cup)unsweetened cocoa powder
• ½ teaspoonsalt
• 1 teaspoonbaking powder
• ½ teaspoonbicarbonate of soda
• ½ teaspoonground cinnamon
• 135 g (¾ cup)semisweet chocolate chips
• 3very ripe bananas, mashed (approximately 3 to 4 large bananas)
• 165 g (¾ cup)sugar
• 120 ml (½ cup)oil
• 80 g (⅓ cup)plain Greek yoghurt
• 2 largeeggs, at room temperature
• 2 teaspoonsvanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 189°C (350°F).

2. 2

   Prepare the tin

   Lightly spray a 21 × 11 cm loaf tin with baking spray and line it with baking paper. Set it aside.

3. 3

   Mix dry ingredients

   In a large bowl, combine the flour, cocoa, salt, baking powder, bicarbonate of soda and cinnamon.

4. 4

   Combine wet ingredients

   In a medium bowl, lightly beat the eggs. Add the oil, sugar, vanilla, yoghurt and mashed bananas, then mix until smooth.

5. 5

   Bring together

   Tip the banana mixture into the flour mixture and stir until well combined.

6. 6

   Add chocolate chips

   Stir in the chocolate chips.

7. 7

   Fill the tin

   Pour the batter into the prepared tin.

8. 8

   Bake and cool

   Bake for 50 minutes to 1 hour, until a skewer inserted in the centre comes out clean. Leave the loaf in the tin for 15 minutes, then carefully lift it out using the baking-paper handles and transfer it to a wire rack. Serve slightly warm or completely cool.

9. 9

   Store the loaf

   Once cool, keep the loaf in an airtight container at room temperature for up to 4 days, or freeze it for up to 3 months.

What is chocolate and banana cake?

This loaf brings together mashed banana and cocoa in a style of home baking found in many places, rather than belonging to one specific culinary tradition. It is a close relative of banana bread, with chocolate chips adding pockets of sweetness.

Ripe fruit, yoghurt and oil help make the crumb soft, while cocoa gives it a deep chocolate flavour. The method is straightforward: combine the wet and dry mixtures separately, then stir them together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 439 calories, 7g protein, 66g carbs, 18g fat.

The flour, sugar and bananas provide most of the carbohydrates, while the oil and chocolate chips contribute much of the fat. Eggs and Greek yoghurt add some protein, though this remains a cake rather than a protein-focused meal; pair a slice with plain yoghurt or fruit for a more balanced plate.

Choosing the bananas

Ripe fruit: use bananas that are very soft and well speckled, as they mash easily and bring plenty of banana flavour. The recipe gives three bananas, roughly the amount in three to four large ones.

Smooth mash: mash the bananas thoroughly before adding them to the wet ingredients so they distribute evenly through the loaf.

Mixing the batter

Dry bowl: whisk the flour, cocoa, salt, raising agents and cinnamon together to spread the leavening evenly. This also helps break up small lumps of cocoa.

Gentle finish: stir the wet mixture into the dry ingredients only until combined, then fold in the chocolate chips. A few small lumps are preferable to prolonged mixing.

Getting the bake right

Oven timing: the stated baking window is 50 minutes to 1 hour. Start checking at 50 minutes, as loaf tins and ovens can differ.

Doneness cue: insert a skewer into the centre; it should come out clean. A melted chocolate chip on the skewer can look like wet batter, so test another spot if needed.

Preparing and cooling the tin

Paper lining: lightly grease the 21 × 11 cm tin, then line it with baking paper and leave enough paper at the sides to act as handles. This makes the loaf easier to lift out after baking.

Cooling time: let it stand in the tin for 15 minutes before lifting it onto a wire rack. The short rest helps the loaf hold together as it is removed.

Serving ideas

Warm slices: serve the loaf slightly warm for soft chocolate chips, or let it cool completely for neater slices. A plain slice works well with tea or coffee.

On the side: add plain yoghurt or fresh fruit if you would like a less sweet accompaniment.

Recipe notes & tips

• Measure the flour by weight for a consistent batter.
• Bring the eggs to room temperature so they mix more easily with the other wet ingredients.
• Use baking paper with overhanging edges to make lifting the loaf out easier.
• Check the centre at the start of the stated baking window rather than waiting until the full hour.
• Let the loaf cool on a wire rack so the base does not stay damp.

Variations

• Extra cinnamon: increase the cinnamon slightly for a warmer spice note.
• Chopped chocolate: use chopped semisweet chocolate instead of chips for irregular pockets.
• Nutty crunch: fold chopped walnuts into the batter with the chocolate chips.
• Chocolate finish: scatter a few extra chocolate chips over the batter before baking.
• Citrus note: add a little finely grated orange zest to the wet mixture.

Common mistakes to avoid

• Using under-ripe bananas: they are firmer and less flavoursome; choose very ripe fruit and mash it well.
• Overmixing the batter: this can make the loaf dense; stop stirring as soon as the flour is incorporated.
• Skipping the paper lining: the loaf may be difficult to lift out; leave paper handles above the tin.
• Removing it too soon: a hot loaf can break apart; leave it in the tin for 15 minutes first.
• Relying only on the timer: ovens vary; check the centre with a skewer from 50 minutes.

How to store

Cool the loaf completely, then store it in an airtight container at room temperature for up to 4 days. Freeze it for up to 3 months, ideally in slices; thaw at room temperature or warm briefly before serving.

Frequently asked questions