Double Chocolate Banana Loaf Cake

This double chocolate chip banana loaf is my best recipe for chocolate cake. It’s light, fluffy and moist with the richest chocolatey flavour. Adding the bananas makes this chocolate cake so good and gives it the best flavour.

This recipe is definitely one for the chocolate lovers and if you love bananas too then you must try this banana chocolate chip loaf cake recipe. This cake is a double chocolate cake which is made with cocoa powder and chocolate chips so you get an extra chocolatey flavour. The cake also has a creamy texture which is due to the addition of Greek yoghurt.

The recipe includes mashed bananas and as long as they are very ripe, you’ll taste the banana equally balanced with the chocolate. I find this recipe perfect for using leftover over ripened bananas so you have old bananas that you don’t want to waste then you can try this recipe. This cake tastes great alone or you can pair it with custard or a splash of cream.

Ingredients for Double Chocolate Banana Loaf Cake

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Flour - I use self-raising flour for ease.
• Cocoa powder - use unsweetened fine cocoa powder.
• Salt - sea salt or regular table salt. 
• Butter – unsalted butter.
• Oil – use sunflower, vegetable, rapeseed or canola.
• Sugar – I use a combination of soft brown sugar and caster sugar 
• Vanilla - extract or bean paste. 
• Eggs – use room temperature eggs.
• Bananas – use over ripened bananas.
• Yoghurt – I use natural or coconut Greek yoghurt .
• Chocolate chips – you can use dark or milk. I use a combination of both.

How to Make Double Chocolate Banana Loaf Cake

1. Preheat the oven to gas mark 3/325^oF/160^oC/140^oC fan and line a 2lb/900g loaf tin with parchment paper. In a medium sized bowl, mix together the flour, cocoa powder and salt then the bowl set aside. 

2. In a microwaveable bowl, melt the butter at 40 second increments until fully melted. Pour the melted butter into a mixing bowl and also pour in the oil. Add in both sugars and mix until smooth. Mix in the vanilla and eggs then mix in the mashed bananas and yoghurt. Pour in the dry ingredients set aside earlier then add and mix in the chocolate chips but leave a few to add to the top.

3. Pour the chocolate batter into the loaf tin and sprinkle the left-over chocolate chips on top. Bake in the oven for 60 - 80 minutes. Check the cake with wooden skewer every 5 minutes from the 60 minute mark. Once you remove the loaf from the oven, place the tin on a wire rack and allow the cake to cool in the tin for 1 - 2 hours. Once cooled, cut into slices and enjoy. 

Recipe Tips 

• To get a strong banana flavour that competes with the chocolate, you will need to use over ripened bananas. 
• When testing the cake to make sure it is baked, insert the skewer into more than one sections as you may mistake the melted chocolate chips in the cake for undercooked batter. 

Nutrition 

Nutrition based on 1 serving - Calories: 394kcal | Fat: 20.9g | Saturates: 9.3g | Carbs: 44.0g | Sugar: 31.0g | Fibre: 2.0g | Protein: 6.6g | Salt: 0.46g.

Storage

Store the cake in an airtight container or wrap in clingfilm and store at room temperature for up to 3 days. 

After the 3 days, store any leftover cake in the fridge for up to 5 days. If storing in the fridge, bring to room temperature before consuming. 

You can also freeze this cake. Cut the cake into slices and wrap each piece in clingfilm before freezing. Freeze the cake for up to 2 months. 

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