Chocolate Banana Cake - Banana Bread Cake Recipe


  • 100g Lurpak lightly salted butter, softened
  • 175g soft dark brown sugar
  • 4 ripe bananas, peeled
  • 3 eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 175g self-raising flour
  • ½ tsp bicarbonate of soda
  • 60g cocoa powder


Calories columnFat columnSaturates columnSugars columnSalt column
240 per serving
12% %GDA
10g per serving
14% %GDA
6g per serving
28% %GDA
20g per serving
22% %GDA
0.40g per serving
7% %GDA


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the base of a 1kg loaf tin.

  2. Tip the butter into a bowl, add the sugar and beat until smooth and slightly fluffy.

  3. Mash 3 of the bananas into the butter mixture and beat until nearly smooth.

  4. Add the eggs and vanilla whisk together until incorporated.

  5. Sift the self-raising flour, cocoa and salt over the top, then fold the mixture together.

  6. Pour into the lined tin and smooth the top, then slice the remaining banana lengthways and lay, cut side up, down the centre of the batter.

  7. Place in to the oven to bake for 1 hour until the cake is cooked through – check with a skewer through the centre of the cake. It should come out clean, if not return to the oven for another 5 minutes and check once more.

  8. Remove from the oven and allow to cool for at least 15 minutes in the tin, before decanting and cooling to room temperature.

  9. Cut into slices to serve.

  10. Keep in a sealed container in a cool place for up to 4 days.