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Banana Chocolate Cake

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Servings 12

Ingredients
  

  • 200 g unsalted butter softened, plus extra to grease
  • 100 g caster sugar
  • 100 g muscovado sugar
  • 3 free-range eggs
  • 300 g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 3 ripe bananas
  • 250 g chocolate chips
  • 120 ml full cream milk

Instructions
 

  • Preheat the oven to 180°C (fan160°C), grease and line a 23cm springform cake tin. (I used a slice tin instead and lined it with baking paper to easily remove the cake)
  • Put the butter and sugars in a bowl and beat with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mash two bananas and mix into the mixture with chocolate chips and enough milk to reach a dropping consistency – the mixture should drop heavily from the spoon when lifted (you may not need to use all the milk). Dollop the batter evenly over the bananas and smooth the top with a spatula.
  • With the remaining banana, peel it and cut it in half lengthways. Arrange cut side up on top of the cake.
  • Bake for 45-50 minutes or until golden on top and a skewer pushed into the centre comes out clean. Remove from the oven and leave in the tin for 5-10 minutes to cool slightly, then transfer out to a wire rack to cool completely.