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
- Chocolate & Banana Nut Cake
- Sticky Banana Ginger Cake
- Blueberry, Banana and White Chocolate Muffins
- Leftover Pastry Banana Nutella Pinwheels
- Banana Pudding
- Banana & Chocolate Quesadilla
- Banoffee Curd
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Banana Cake
Ingredients
- 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
For Topping
- 100 g / 3.5 oz Dark chocolate
- Knob of butter
Instructions
- 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)!
Geoffrey Clark
Banana cake looks great
Camilla
It’s a real family favourite:-)
Ursula Hunt
very tasty cake
Paul Wilson
Great thing to do with leftover bananas.
Geoff Clark
Banana cake sounds so good!
bev
Looks divine!
Tracy Nixon
Great picnic recipe!
Ursula Hunt
Great cake and love the topping
Camilla
Thanks Ursula, it never has a chance to set in our house:-)
Hafsah
Wow, I’ve never had banana cake with chocolate on top before.
Paul Wilson
Excellent use for old bananas. Not tried it with chocolate though.
Julestar
This sounds absolutely delicious!
Camilla
It is:-)