This Banana Cake with a dark chocolate topping is utterly divine. A great way to use up over-ripe bananas.
NB: It was my birthday yesterday and rather than make a traditional birthday cake I decided to make my mum’s Banana Cake and thought I’d update the photographs on this post at the same time.
I barely had 10 minutes before I needed to take the cake over to my parents so it was a bit of a rushed affair. I also have a slight confession, I misread the recipe and ended up putting 200g of butter in the cake instead of 115g!
I did think it was a lot of butter when I was folding in the melted butter.
However, everyone still really enjoyed the it so I got away with it.
Hence, when you make this cake it will look lighter and airier! So back to the original post…..
This is the best banana cake I’ve ever had and my mother has been baking it since I was a child. Scribbled on a slip of paper the original source is long forgotten.
Many other banana cakes were tried over the years but none of them ever came close to this one.
For some reason (probably weight watching) I hadn’t baked this cake for many years and when my children saw it, with its glossy chocolate topping they had to have it before it had set.
This made it even more delicious and I soon had them begging me for another slice!
More recipes to use up ripe bananas!
- Spelt Banana Bread
- Vegan Banana Cake
- Chai Banana Bread
- Chocolate & Banana Nut Cake
- Sticky Banana Ginger Cake
- Blueberry, Banana and White Chocolate Muffins
- Leftover Pastry Banana Nutella Pinwheels
- Banana Pudding
- Banoffee Curd
I’m sure you’ll love this banana loaf cake so do leave a comment and rating below when you make it. You can also share a picture of your bake with me by tagging @FabFood4All on Instagram or any other social media!
Pin for later!
- 3 Eggs large
- 200 g / 7oz Golden castor sugar
- 2 tsp Vanilla sugar
- 140 g / 5oz Plain flour
- 1 tsp Baking powder
- 115 g / 4 oz Butter melted and cooled
- 1 ripe Banana or 1.5 black bananas mashed
- 100 g / 3.5 oz Dark chocolate
- Knob of butter
- Pre-heat the oven to 175ºC.
- Grease and flour a loaf tin (dimensions 21.6 cm wide, 11.4 cm deep, 5.5 cm height).
- Whisk eggs, sugar and vanilla sugar until pale and foamy.
- Blend flour and baking powder together and fold into mixture alternately with melted butter.
- Then fold in the mashed banana.
- Put in a loaf tin and cook in the centre of the oven for about 50 minutes or until the cake springs back when prodded.
- Leave to cool for a few minutes and then turn out onto a wire rack to fully cool.
- Make the chocolate topping by melting the chocolate and butter in a small glass bowl over a pan of barely simmering water, stirring until melted.
- Scrape the chocolate out of the bowl and onto the cake with a spatula.
- Use a palette knife to spread the chocolate evenly over cake.
- Allow to set (we have never managed to wait this long though)!