This Chocolate Banana Cake is a great way of using those brown bananas in your fruit bowl. More indulgent than banana bread for when you fancy something a bit richer!
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Published May 2015, Updated May 2020
I don’t quite know how but we ended up with yet another bunch over-ripe bananas this week. They definitely turn from bright yellow to brown in record time in this heat!
I put them right in the middle of the kitchen counter as reminder to do something with them – I couldn’t bring myself to throw them out.
They sat there for a couple of days, turning darker and more reproachful by the hour. I am not hugely fond of banana smoothies so I searched through the blog archives for ideas.
I wanted something different though and so this Chocolate Banana Cake (or is it a Banana Chocolate Cake?) was born. It is an easy, and quite plain loaf cake, but once you smother it with Butterscotch Chocolate Sauce it transforms into quite the looker!
The cake has a distinctive banana flavour despite all the chocolate and it is so good. So, so good, especially if you eat it while the sauce is still warm and impossibly glossy.
More banana cake recipes to enjoy!
Super-Easy Banana Loaf
Vegan Banana BreadGO TO RECIPE
3 Ingredient Banana Bread
Chocolate Banana Cake
Chocolate banana cake
- 100 g (½ cup) dark chocolate chips
- 150 g (⅔ cup) softened butter
- 3 ripe bananas
- 150 g (1 ½ cups) soft light brown sugar
- 60 ml (¼ cup) milk
- 2 large eggs
- 1 tsp vanilla paste
- 125 g (1 cup) self-raising flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- chocolate curls or shavings to decorate
- 180 ml (¾ cup) double cream heavy cream
- 100 g (1 cup) soft dark brown sugar
- 2 tbsp butter
- 1 tsp vanilla paste
- pinch salt
- 175 g (½ cup) dark chocolate chips
Make the chocolate banana cake
- Preheat the oven to 180C (350F). Line a 2lb loaf tin with baking paper or use a loaf liner.
- Put the chopped chocolate and butter in a large bowl. Microwave for 30 second bursts, stirring, until melted. Stir with a hand whisk until smooth and set aside.
- Blitz the bananas, sugar, milk, eggs and vanilla paste in a food processor until smooth or mash the bananas with a fork and stir in the other ingredients.
- Stir the purée into the chocolate until smooth.
- Sift the flour, cocoa powder and salt over the bowl and then stir it in with a whisk, mixing gently until you have a glossy batter.
- Transfer the batter into the prepared tin and bake for 55 minutes – 1 hour or until a skewer inserted in centre comes out clean and cake is risen and firm on top. Cool on a wire rack.
Make the chocolate sauce
- Put the cream, sugar, butter and vanilla into a small saucepan. Stir over medium-low heat until the sugar has dissolved and butter has melted. Bring almost to the boil and remove from heat.
- Add the salt and chopped chocolate and leave to stand for a couple of minutes. Use a whisk to gently stir until the chocolate has melted completely and the sauce is smooth and glossy.
- Leave the chocolate sauce to cool slightly so that it thickens.
- Pour the sauce over the cooled cake and decorate with chocolate curls or chopped nuts.