Easy Banana Chocolate Loaf Cakes

Moist, rich, and the perfect way to use up those ripe bananas.

This Banana Chocolate Cake combines the natural sweetness of ripe bananas with the deep flavor of chocolate, resulting in a dessert that’s both comforting and indulgent. It’s straightforward to make and sure to become a favorite.

This recipe will make a standard loaf cake. Half the recipe to make a batch of cupcakes or 5 mini loaf cakes.

Ingredients

• 125g (½ cup + 1 tbsp) unsalted butter, at room temperature

• 250g (1¼ cups) caster sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 250g (2 cups) plain flour (all-purpose flour)

• 2 tsp baking powder

• 3 large bananas, mashed (or 4 small — the riper, the better)

• 170g (1 cup) milk chocolate, chopped into chunks

To Make

Preheat your oven to 180C Butter a loaf tin, line it with parchment paper

Combine ingredients: In a large bowl, Cream together the butter and sugar until you have a fluffy, light consistency. Crack the eggs one at a time into a small bowl adding a little at a time.

Add the vanilla extract and mix

Mix dry ingredients: Sift your flour, baking powder into a separate bowl.

Combine wet and dry: Gradually add the flour mixture to your cake batter mixture stirring until just combined. Next add the mashed banana’s and your chocolate chunks and mix until everything has been combined thoroughly.

Scrape your cake batter into your loaf tin and gently smooth over the top with your spatula.

Bake: for 50-60 minutes or until a cake tester inserted into the cake comes out clean.

Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Chocolate Glaze: Drizzle melted chocolate over the cooled cake for an extra indulgent touch.

• Nuts: Add chopped walnuts or pecans to the batter for added texture.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! This cake stays moist for several days when stored in an airtight container at room temperature.

Can I freeze it?

Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Can I use whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat flour for a denser texture and nuttier flavour.

Why You’ll Love This Cake

• Easy to Make: Simple ingredients and straightforward steps.

• Delicious Flavor: The combination of banana and chocolate is always a winner.

• Versatile: Perfect for dessert, a snack, or even breakfast.

Craving More?

If you enjoyed this recipe, you might also like:

• Peanut Butter Swirl Brownies

• Double Chocolate Chunk Cookies

Enjoy :)