This Mary Berry Chocolate and Banana Cake recipe is a moist and simple recipe, which is made with ripe bananas and dark chocolate chips. It’s a classic, foolproof recipe, ready in about an hour.
Mary Berry Chocolate and Banana Cake Ingredients
- 100g (4oz) butter, softened (or baking spread)
- 175g (6oz) caster sugar
- 2 large free-range eggs
- 2 ripe bananas, mashed
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100g (4oz) dark chocolate chips
How To Make Mary Berry Chocolate and Banana Cake
- Preheat Oven and Prep Tin: Preheat your oven to 180°C/350°F/Gas Mark 4. Lightly grease a 900g (2lb) loaf tin and line it with non-stick baking parchment.
- Combine Ingredients: In a large mixing bowl, measure all the cake ingredients (butter, sugar, eggs, mashed bananas, flour, baking powder, and milk) except for the chocolate chips.
- Mix the Batter: Beat the ingredients for about two minutes until everything is well blended and smooth. An electric mixer is best for this, but you can also beat by hand with a wooden spoon.
- Add Chocolate Chips: Gently stir the chocolate chips into the smooth batter.
- Bake the Loaf: Spoon the mixture into the prepared loaf tin and level the surface with a spatula. Bake for about one hour, until well-risen and golden brown. A fine skewer inserted into the center of the cake should come out clean.
- Cool and Serve: Leave the cake to cool in the tin for a few minutes, then carefully turn it out onto a wire rack. Peel off the lining paper and let it cool completely before slicing.
Recipe Tips
- How ripe should the bananas be? The riper, the better! Overripe bananas with black spots on the skin are much sweeter and easier to mash, which will give your cake the best flavour and a moist texture.
- How to stop chocolate chips from sinking? To prevent all the chocolate chips from sinking to the bottom, you can toss them in a tablespoon of flour before gently folding them into the batter at the end.
- Can I add nuts? Yes, this cake is delicious with the addition of about 50g of chopped walnuts or pecans. Fold them in at the same time as the chocolate chips.
- How to know when the loaf is cooked? Besides the skewer test, the cake should be shrinking away from the sides of the tin and feel springy to the touch when it’s ready.
What To Serve With Chocolate and Banana Cake
This moist loaf cake is delicious on its own but also pairs wonderfully with:
- A simple cup of tea or coffee
- A spread of butter or cream cheese
- A drizzle of melted chocolate over the top once cooled
How To Store Chocolate and Banana Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Freeze: This cake freezes extremely well. Wrap the whole cooled loaf (or individual slices) tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Chocolate and Banana Cake Nutrition Facts
- Calories: 300-350 kcal per slice
- Carbohydrates: 45g
- Sugar: 25g
- Fat: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the batter is overmixed after the flour has been added. Mix only until the ingredients are well blended and the batter is smooth. Using an electric mixer for about two minutes is perfect.
If you only have plain (all-purpose) flour, you can use it by adding 2 teaspoons of baking powder to the flour. Mary Berry’s recipe is designed for self-raising flour, which already contains a leavening agent.
Yes, you can make this recipe as muffins. Divide the batter among a 12-hole muffin tin lined with paper cases and bake for 20-25 minutes, or until a skewer comes out clean.
Try More Recipes:
- Mary Berry Chocolate Yoghurt Cake Recipe
- Mary Berry Chocolate Refrigerator Cake Recipe
- Mary Berry Chocolate Torte Cake Recipe
Mary Berry Chocolate and Banana Cake Recipe
Description
A classic, moist banana loaf cake packed with rich dark chocolate chips, using Mary Berry’s famously easy all-in-one method.
Ingredients
Instructions
- Preheat oven to 180°C/350°F/Gas 4 and line a 2lb loaf tin.
- Place all ingredients, except the chocolate chips, into a large mixing bowl.
- Beat with an electric mixer for 2 minutes until smooth and well combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared tin and level the top.
- Bake for 1 hour, 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.
Notes
- This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and easy.
- Use very ripe, brown-spotted bananas for the best flavour and moisture.
- The cake freezes beautifully, making it a great bake to have on hand.
- For an extra treat, you can drizzle the cooled loaf with more melted chocolate.
