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Chocolate Banana Cake square on a cake stand
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4.72 from 7 votes

Chocolate Banana Cake (Traybake)

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! 
Course Cake, Snack, Traybake, Treat
Cuisine American, British, International
Keyword chocolate banana cake, chocolate cake, chocolate traybake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 servings
Calories 236kcal
Author Jo Allison


  • 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 tablespoon 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 teaspoon 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. 


    Calories: 236kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 23mg | Potassium: 154mg | Fiber: 0g | Sugar: 12g | Vitamin A: 355IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 0.5mg