This wonderfully moist Mary Berry Chocolate And Banana Cake is the perfect way to use up ripe bananas, combining them with self-raising flour, soft butter, cocoa powder, and chocolate chips. The result is a rich and tender loaf cake, bursting with sweet banana flavor and pockets of melted chocolate. It’s the ultimate comforting treat for afternoon tea any time of year and this easy all-in-one recipe makes one perfect loaf cake for the whole family.

Jump to Recipe

Mary Berry Chocolate And Banana Cake Ingredients

2 very ripe medium bananas
1 cup self-raising flour
¾ cup caster (superfine) sugar
½ cup unsalted butter, softened
2 large eggs
¼ cup unsweetened cocoa powder, sifted
1 tsp baking powder
1 cup milk or dark chocolate chips

How To Make Mary Berry Chocolate And Banana Cake

Prepare the tin: Preheat your oven to 350°F (180°C / 160°C Fan). Grease a 2lb (900g) loaf tin and line it with a long strip of parchment paper that covers the base and hangs over the two long sides to act as handles.
Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until they are pulpy, with only a few small lumps remaining.
Combine the wet and dry ingredients: Add the softened butter, sugar, eggs, self-raising flour, sifted cocoa powder, and baking powder to the bowl with the mashed bananas.
Beat until smooth: Using an electric hand mixer or a stand mixer, beat all the ingredients together for about 2 minutes until everything is thoroughly combined and you have a smooth, thick batter.
Stir in chocolate chips: Remove the bowl from the mixer and, using a spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Bake the cake: Spoon the batter into the prepared loaf tin and level the top. Bake in the center of the oven for 50-60 minutes. The cake is ready when it is well-risen, firm to the touch, and a long skewer inserted into the center comes out clean.
Cool the cake: Let the cake cool in the tin for about 10 minutes before using the parchment paper handles to lift it onto a wire rack to cool completely before slicing.

Mary Berry Chocolate And Banana Cake Recipe

Recipe Tips

Use Very Ripe Bananas: For the best flavor and moisture, use bananas that are soft and covered in black spots. Overripe bananas are much sweeter, have a more intense banana flavor, and are easier to mash into the batter.
Don’t Overmix the Batter: Once you combine the ingredients, mix only until they are smooth and uniform. Overmixing can develop the gluten in the flour, which can lead to a tougher, denser cake.
Toss Chips in Flour: To help prevent all the chocolate chips from sinking to the bottom of the loaf during baking, toss them in one tablespoon of flour before folding them into the batter.
Check for Doneness Carefully: Loaf cakes are deep and require a long baking time. They can often look fully baked on the outside when the center is still raw. Always test for doneness by inserting a long, thin skewer into the very center of the cake. If it comes out clean, it’s ready.

What To Serve Chocolate And Banana Cake

This delicious cake is a complete treat on its own and needs no special accompaniments. It is fantastic served warm from the oven or at room temperature. A simple slice is the perfect partner for a cup of tea or coffee. For an easy dessert, serve a warm slice with a scoop of vanilla ice cream.

How To Store Chocolate And Banana Cake Leftovers

Room Temperature: Store the cooled cake well-wrapped in aluminum foil or in an airtight container at room temperature. The bananas will keep it beautifully moist for up to 4 days. Freeze: This chocolate banana cake freezes exceptionally well. You can wrap the entire loaf or individual slices tightly in a double layer of plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Mary Berry Chocolate And Banana Cake Nutrition Facts

Serving size: 1 slice (1/10th of cake)
Calories: 390 kcal
Total Fat: 20g
Saturated Fat: 12g
Sugars: 29g
Sodium: 250mg
Total Carbohydrate: 48g
Protein: 6g

Frequently Asked Questions

My bananas aren’t ripe enough. How can I ripen them quickly? If your bananas are still too firm and yellow, you can ripen them quickly in the oven. Place the unpeeled bananas on a baking sheet and bake them at 300°F (150°C) for 15-20 minutes. The skins will turn black and the fruit inside will become soft and sweet, perfect for baking.
Can I make this recipe as muffins? Yes, this batter works perfectly for muffins. Simply divide the batter evenly among a 12-cup muffin tin lined with paper cases. Bake for 20-25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Can I add nuts to this cake? Absolutely. Chopped walnuts or pecans are a classic and delicious addition to banana cake. Fold in about ½ cup of chopped nuts at the same time you add the chocolate chips.

Mary Berry Chocolate And Banana Cake Recipe

Course: DessertCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

390

kcal

A wonderfully moist and comforting Mary Berry Chocolate And Banana Cake recipe. This easy, all-in-one loaf cake is the perfect way to use up overripe bananas and is packed with rich cocoa flavor and delicious chocolate chips. It’s a simple, foolproof bake the whole family will love.

Ingredients

2 very ripe medium bananas
1 cup self-raising flour
¾ cup caster (superfine) sugar
½ cup unsalted butter, softened
2 large eggs
¼ cup unsweetened cocoa powder, sifted
1 tsp baking powder
1 cup milk or dark chocolate chips

Directions

Preheat oven to 350°F (180°C). Grease and line a 2lb loaf tin.
In a large bowl, mash the bananas. Add the flour, sugar, butter, eggs, cocoa powder, and baking powder.
Beat with an electric mixer for 2 minutes until smooth and combined.
Fold in the chocolate chips.
Spoon the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.