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This is SUCH an easy Banana Cake recipe! Whether you’re in a hurry, are a baking beginner or simply want to use up your overripe bananas, THIS is the cake recipe to try. 

It’s all mixed together in one bowl in less than 10 minutes, is a fantastic one to make with the kids, it’s totally failsafe and completely delicious!

Banana cake drizzled with chocolate and with chocolate chips in.

There are many reasons why I love this easy banana cake recipe, not least because it involves being frugal and resourceful because we throw this together when there are bananas that are past their best and need using.

It’s then baked in a loaf tin with chocolate chips and melted chocolate on top. Honestly, what else do we need really?! 

There is always a call for cake, but owning over ripe bananas is the perfect excuse if we need one.

Whether it’s to enjoy with friends and a cuppa, an after-school snack or a packed lunch, believe me when I say it probably won’t last long before it’s all scoffed. 


Why you’ll love this Banana Cake recipe

⭐️ One bowl, no faff

⭐️ Uses up sad-looking brown bananas

⭐️ Makes an energy-packed snack



Ingredients for Banana Cake recipe laid out on a counter top.

Ingredients NOTES

  • Butter – You will need this both for the cake mixture and for greasing the tin, unless you’re using tin liners like these
  • Eggs – I always use medium free-range in my recipes. If you’re using larger or smaller, bear in the mind the consistency might be affected
  • Bananas – These need to be very ripe for mashing – NOT firm or green at all. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins. Think ‘past their best’ as a piece of fruit for snacking on
  • Chocolate – This is for melting over the top. You can use dark, milk or even white – whichever you prefer

Variations on this easy banana loaf
(with just a few tweaks)

  • Banana and Walnut Loaf (or Banana and Walnut Cake) – Follow the same recipe but add in 85g of chopped walnuts (you could also try pecans or hazelnuts)
  • Peanut Butter Banana Bread – Add 100g of peanut butter and, for added peanut crunchy goodness, 50g of salted peanuts. Or you could simply follow this recipe and drizzle some peanut butter icing (peanut butter, butter and icing sugar) over the top for banana cake with peanut butter icing
  • Banana Bread with Nutella – Swirl in 100g of Nutella when you’ve put the batter in the baking tin
  • Gluten-Free Banana Bread – Substitute the self-raising flour for a gluten-free variety
  • Banana Bread with Raisins – Add in 100g of raisins instead of chocolate chips

How to make Easy Banana Cake

  1. Grease the tin with soft butter (or line with baking paper) and preheat the oven to 180C.
  2. Break the eggs into a mixing bowl. Add the melted butter, sugar, flour, mashed bananas and chocolate chips. Mix very well either by hand or using a mixer.
  3. Spoon into the tin, smoothing out with the back of the spoon, and bake for 40-50 mins at 180C.
  4. When cool, drizzle with the melted chocolate.
Banana cake with chocolate being poured on.

Storing

The Banana and Chocolate Cake will keep in an airtight container for up to a week (by which time it’ll have been devoured anyway!)

In the freezer You can also cook it and freeze it, either whole or in slices. Just make sure it’s completely cooled before doing so and defrost it thoroughly before eating.

Top tip!

A shortcut to melting and drizzling chocolate on top is just to sprinkle extra chocolate chips on top of the cake for the last 2 minutes in the oven. 

When you remove the cake from the oven they will have melted, and you can spread them if you want to.

Other baking recipes with ripe bananas

FAQs

How do I know when my bananas are ready to use in the Chocolate and Banana Cake?

To make banana cake, your bananas need to be very ripe.

As they ripen, they get softer and sweeter. This is what gives the banana cake its texture and flavour. Please don’t try to make this with green or very firm bananas as it just won’t work in the same way.

The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins. When you peel the bananas they will be very soft.

Which is the best loaf tin for this Banana Cake?

This is the size of loaf tin I like, plus these loaf tin liners to make it even quicker!

How can I get a nice moist Banana Cake?

Make sure those bananas are nice and squidgy and you’ve mashed them up well. Also double check you’ve got the right amount of butter and eggs to make sure you get the right consistency.

Help! My Banana Cake is too gooey!

This might be because you’ve not let it bake for long enough. Always make sure a skewer comes out clear from the middle – if it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again.

If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.

Do you have any more easy loaf tin cake recipes?

I sure do! Give these a try:
Yoghurt Pot Cake – Measure everything in the pot, no need for scales!
Lemon Drizzle Cake – Solid, failsafe and easy-to-follow recipe
Pumpkin Cake – Better than Starbucks! 
Courgette Cake – Honestly so good. Give it a try. 
Nutella Cake – Delicious and easy swirl loaf
Mini Pumpkin Bread Loaves – Cute and warming for autumn

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.84 from 121 votes

Banana Cake {with Chocolate Chips}

This quick and easy Banana Cake recipe with chocolate chips is mixed in one bowl and is a totally failsafe bake. So delicious too and brilliant to make with kids!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10

Ingredients 

For the Banana Loaf:

  • Butter for greasing the tin
  • 75 g Butter, Melted
  • 100 g Caster sugar
  • 2 Eggs, Medium free-range
  • 225 g Self-raising flour
  • 3 Large bananas (very ripe), Peeled and mashed
  • 100 g Chocolate chips

To drizzle:

  • 75 g Chocolate (dark, milk or white), Melted

Instructions 

  • Preheat oven to 180C.
  • Grease the tin with soft butter (or line with baking paper).
  • Break the eggs into a mixing bowl. Add the melted butter, sugar, flour, mashed bananas and chocolate chips.
  • Mix very well either by hand or using a mixer. 
  • Spoon into the tin, smoothing out with the back of the spoon.
  • Bake for 40-50 mins at 180C.
  • When cool, drizzle with the melted chocolate.

Notes

Chocolate topping: A shortcut to melting and drizzling chocolate on top is just to sprinkle extra chocolate chips on top of the cake for the last 2 minutes in the oven. When you remove the cake from the oven they will have melted, and you can spread them if you want to.
Ripeness of bananas: To make banana cake, your bananas need to be very ripe. Please don’t try to make this with green or very firm bananas as it just won’t work in the same way. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins. When you peel the bananas they will be very soft.
Type of tin: This is the size of loaf tin I like (23x13cm / 900g), plus these loaf tin liners to make it even quicker!
To ensure ‘moistness’: Make sure those bananas are nice and squidgy and you’ve mashed them up well. Also double check you’ve got the right amount of butter and eggs to make sure you get the right consistency.
Ensure it’s cooked: Always make sure a skewer comes out clear from the middle. If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again. If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.
Other variations of this recipe: 
Banana and Walnut Loaf (or Banana and Walnut Cake) – Follow the same recipe but add in 85g of chopped walnuts (you could also try pecans or hazelnuts)
Peanut Butter Banana Bread – Add 100g of peanut butter and, for added peanut crunchy goodness, 50g of salted peanuts. Or you could simply follow this recipe and drizzle some peanut butter icing (peanut butter, butter and icing sugar) over the top for banana cake with peanut butter icing
Banana Bread with Nutella – Swirl in 100g of Nutella when you’ve put the batter in the baking tin
Gluten-Free Banana Bread – Substitute the self-raising flour for a gluten-free variety
Banana Bread with Raisins – Add in 100g of raisins instead of chocolate chips

Nutrition

Calories: 306kcalCarbohydrates: 46gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 70mgPotassium: 185mgFiber: 2gSugar: 25gVitamin A: 280IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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38 Comments

  1. 5 stars
    This is the only banana loaf I will ever make from now on. This is the second TT recipe I’ve made today. Sarah is my guru x

    1. So glad you like it Cathy! Thanks for your lovely comment, I really appreciate it so much x

  2. 5 stars
    I make this Banana Cake often along with my favourite Lemon Drizzle Cake. It’s so easy and quick to make!
    These are our two one bowl favourites !!

  3. 5 stars
    This was incredibly easy and it baked beautifully. The chocolate drizzle on the top
    made it look and taste extra special!

  4. 5 stars
    My daughter would never eat banana bread. Tried this recipe and she absolutely loves it. Keeps craving it – she’s tried Starbucks and apparently it’s not a patch on this recipe.