Chocolate Banana Loaf Cake
A delicious balance of deep chocolate and sweet banana flavour, this chocolate banana loaf cake is light and moist, and very easy to make!
Equipment
- 2lb/1kg loaf tin
- Stand or hand mixer with beater/paddle attachment
- Medium mixing bowl
- Whisk
- Spatula
Ingredients
- 150 g plain flour
- 60 g cocoa powder sifted to remove lumps
- 1 tsp baking powder level
- 1/2 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 130 g light brown sugar
- 100 g unsalted butter softened
- 2 medium eggs room temperature
- 1 tsp vanilla extract
- 190 g bananas, mashed around 2 medium bananas (whole, unpeeled weight)
- 100 ml buttermilk room temperature. Any milk is fine but the loaf cake may be slightly less moist
- 130g milk or dark chocolate chips separated (100g for cake batter, 30g to sprinkle on top before baking)
Instructions
- Preheat your oven to 160°C/140°C fan. Prepare your 2lb/1kg loaf tin by greasing and lining it with baking or parchment paper. Alternatively, you could just spray it with non-stick baking pan spray.
- Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt to a medium-sized mixing bowl. Whisk to combine and set aside.
- Add the softened butter and light brown sugar to a large mixing bowl. Using a stand mixer or hand mixer fitted with paddle or beater attachments, beat on medium speed for two whole minutes until pale and fluffy.
- Add the eggs and beat on medium speed for around 30 seconds to combine.
- The mixture may look curdled at this point and that is ok!
- Add the mashed bananas, vanilla extract and milk and beat on medium speed again until just combined. It may still look slightly curdled.
- Add half the dry ingredients and beat on low speed until just combined.
- Repeat with the final half of dry ingredients.
- Add 100g chocolate chips and beat briefly on low speed to combine.
- Pour the cake batter into your prepared loaf tin and level the top with a spatula.
- Sprinkle the remaining 30g of chocolate chips on top then place on the lowest shelf of your preheated oven and bake for around an hour. It takes 1 hour 10 minutes to bake in my oven so I suggest checking it is baked from around 55 mins - 1 hour as bake times can vary slightly with loaf cakes.
- Place the loaf tin on a wire rack to cool for around 20 minutes before carefully removing the cake from the tin and placing back on the wire rack to cool completely.
- The loaf cake is best stored in an airtight container at room temperature and will stay moist for up 5-6 days.
Notes
If you’ve tried this recipe, tag @bakerjoblog on Instagram, Facebook, Pinterest or Twitter and/or use #bakerjoblog!