This Chocolate Banana Cake (Traybake) is easy, moist, really chocolatey, sponge like and with most of its sweetness coming from ripe bananas. It’s quick and easy to bake and provides consistently reliable results! Perfect for last minute guests or school bake sales! Such a treat!
Do you find yourself struggling to find a reliable, quick and easy chocolate cake recipe that you can use time and time again as need or desire strikes? Well, look no further as you have just found one!
Why would I recommend this chocolate banana cake?
First of all, because it is really easy and delicious. It can be easily adapted and made more wholesome if you want to (more on that below). It’s got this lovely moist and light cake like texture so it’s quite different from dense and fudgy brownies. It gives you yet another opportunity to use up those overripe bananas!
Chocolate Banana Cake (Traybake) Ingredients
- Light Brown Sugar – I do love its treacly stickiness that works so well with chocolate bakes. I’ve used very little sugar here as lots of sweetness comes from ripe bananas and chocolate itself. If you are adding some extras like I’ve done here with Mini Eggs, you might want to forgo sugar altogether. True me, the cake will still be sweet enough!
- Unsalted Butter or Baking Spread – Either is fine in this recipe so use whichever one you prefer.
- Self-raising Flour – Flour with the addition of the raising agent (baking powder) which you can easily make at home by adding baking powder to plain (all-purpose) flour. For the quantity of flour used in this recipe I would add 1.5 tsp baking powder. Check out these Cheesy Carrot & Courgette Savoury Muffins for some more info.
- Baking Powder – There is additional amount of baking powder in this recipe on top of what’s already in the flour. It will give your chocolate banana traybake additional boost and make it rise really well creating this lovely and light texture.
- Eggs – Use large eggs at room temperature.
- Chocolate – The star ingredient! I went for mixture of milk and dark chocolate chips but you could use just milk or dar if you prefer. I find the mixture works well as far as sweetness is concerned and I do often forgo sugar altogether as mentioned above.
- Bananas – Make sure you use really ripe ones as they contain lots of naturally occurring sugar that will provide your traybake with nice amount of sweetness.
How to adapt Chocolate Banana Cake + Optional Extras!
As I have mentioned at the beginning you can make certain adaptations to this cake to make it that bit healthier.
- Try swapping regular white flour for white spelt flour for extra fibre. This flour can be swapped 100% (just add 1.5 tsp baking powder). You could also try using half plain half wholemeal flour (again with added baking powder). I would not recommend using 100% wholemeal here as texture will not be as light.
- Try forgoing sugar altogether and I’m almost certain you will be fine without.
- I have added some Mini Eggs (bashed with rolling pin) to this particular batch of my Chocolate Banana Cake (pressured by my kids of course) and the result was that they’ve all sunk to the bottom creating the most gorgeous and unexpected layer of chocolate candy deliciousness! When I agreed on this addition I knew it would most likely be the case with the Mini Eggs due to the lightness of the cake but if you don’t mind all the Mini Eggs at the bottom then definitely go for it as the cake was delicious!
- My family are not huge fans of frosting/icing on cakes so I’ve kept this one plain. To be honest this cake really doesn’t need it. However, if for you cake without frosting isn’t a cake, take a look at my Chocolate Courgette Cake recipe where I share simple and delicious chocolate ganache that would work really well here too!
How do I melt chocolate?
This recipe doesn’t use cocoa or cacao powder popular in some other chocolate cakes but it uses melted chocolate instead. There are few ways you can go about melting your chocolate:
- Microwave (my least favourite method). I don’t like it as it doesn’t give me control over the process which may or may not result in burning the chocolate (I’m not one for taking my chances here). If, however, using microwave works for you then by all means stick to it.
- Bain-Marie (heatproof bowl placed over the saucepan with simmering water). Make sure that your bowl doesn’t touch the water. It’s probably the safest way of melting your chocolate and you’ve got control over the process.
- Saucepan (over a low heat). This is the quickest method but you need to keep you eyes peeled on the saucepan and keep stirring melting chocolate almost constantly. This is the method I’ve used making this particular batch.
How to make Chocolate Banana Cake (Traybake) – Step-By-Step
- Preheat the oven to 180C/350F/Gas Mark 4.
Prepare your cake tin by greasing and lining it with baking paper so that it overhangs on two sides.
Put butter/spread and chocolate (roughly chopped unless you are using chocolate chips) in a medium saucepan and put on a low heat.
Let butter & chocolate melt gently as you watch the mixture at all times stirring from time to time. If you are worried that your chocolate/butter might burn simply use bain-marie as mentioned above.
Put flour and baking powder in a large bowl and give it a little whisk (or sieve instead). Add brown sugar and whisk some more.
Pour in slightly cooled chocolate & butter mixture and give it a light mix.
Add mashed bananas followed by lightly beaten eggs and give it a gentle mix until all the ingredients are well incorporated. Do not overmix.
Pour in cake batter into your prepared cake tin and bake for approx 30-35 minutes until just firm and the wooden skewer inserted into the centre of the cake comes out clean.
Cool in the tin, then take it out using your handy overlapping pieces of baking paper and cut into 16 pieces.
Chocolate Banana Cake (Traybake)
- 50 g brown sugar
- 175 g unsalted butter or baking spread
- 120 g self-raising flour see notes on how to make your own
- 1 Tbsp baking powder
- 3 large eggs lightly beaten
- 200 g mix of milk and dark chocolate
- 2 very ripe medium size bananas mashed
- 100 g pack of bashed Cadbury's Mini Eggs optional addition (see notes)
Square cake/brownie tin 23x23cm (9x9inch) or similar greased & lined with baking paper that overhangs on two sides. It will make removal of cake from the tin a real doddle.
- Prepare your cake tin as per above and preheat the oven to 180C/350F/Gas Mark 4.
- Put butter/spread and chocolate (roughly chopped unless you are using chocolate chips) in a medium saucepan and put on a low heat.
- Let butter & chocolate melt gently as you watch the mixture at all times stirring from time to time. If you are worried that your chocolate/butter might burn simply use bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn't touch the water. Once melted remove from the heat and let the mixture cool a bit.
- Put flour and baking powder in a large bowl and give it a little whisk (or sieve instead). Add brown sugar and whisk some more.
- Pour in slightly cooled chocolate & butter mixture and give it a light mix.
- Add mashed bananas followed by lightly beaten eggs and give it a gentle mix until all the ingredients are well incorporated. Do not overmix.
- If you decide to add some Mini Eggs simply put them in a plastic bag and bash with a rolling pin (you might want to keep some of them whole).
- Add Mini Eggs to cake batter and fold in gently (leaving the whole ones to add at the last minute)
- Pour in cake batter into your prepared cake tin and put whole Mini Eggs into the batter pushing in lightly.
- Bake for approx 30-35 minutes until just firm and the wooden skewer inserted into the centre of the cake comes out clean.
- Cool in the tin, then take it out using your handy overlapping pieces of baking paper and cut into 16 pieces. Enjoy!
- Nutritional information is approximate and should be treated as a guideline only.
- If you don't have self-raising flour simply use same amount of plain (all-purpose) flour with 1.5 tsp of baking powder.
- Mini Eggs will most certainly sink to the bottom of the cake creating lovely chocolate candy crust. This will happen due to the light texture of the cake and will not take anything from its deliciousness and add extra bit of crunch!
- This cake will store beautifully at room temperature and in an airtight container for up to 4-5 days.
- Alternatively, you can freeze it well wrapped for up to 4-6 months. Defrost at room temperature.
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