top of page
Heather Brown - Food writer, photographer, website help and recipes


This may bring back early lockdown memories, when everyone seemed to be making banana bread... but this banana and chocolate cake recipe is so simple to make and so delicious. As autumn draws in and this is perfect to enjoy in your snuggliest jumper with a hot cup of tea.

I tend to leave my chocolate in big chunks as I think it works beautifully with the slightly squidgy texture of all the banana. This cake is a great one to make with children too, as the recipe is quite forgiving and they can get stuck in helping break up the banana and chocolate.



  • 4oz butter

  • 4oz soft brown sugar

  • 1tsp vanilla extract

  • 1 egg

  • 3 bananas

  • 7oz of chocolate

  • 6oz self raising flour

  • 60ml milk


Preheat the oven to gas 5/160 degrees fan and line a 8” x 8” tin.

Beat together butter and sugar well. Add the egg and vanilla and beat again. Add in the banana by breaking it into smallish pieces using your fingers and stir in. Add the flour and milk and mix. Finally add the chocolate once you have broken it into pieces, the chunkier the better!

Add to the tin and bake for about 25-30 mins (check after 20 mins) until golden on top and it springs back to the touch in the middle. Leave to cool in the tin.

NB. The large pieces of banana and chocolate will mean that a skewer probably won’t come out clean when it is fully cooked and it will be quite a dense cake but you are looking for the cake not to ‘wobble’ if you gently shake the tin.

You can finish this cake with a drizzle of melted chocolate if you wish.

You can also make this cake in a 2lb loaf tin. I would recommend lowering the oven temperature to gas 4/140 degree fan and baking for 45+ minutes to make sure its cooked properly all the way through.


bottom of page