double chocolate choc chip banana cake

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My two all time favourite ingredients when it comes to baking cakes are chocolate and bananas, especially when the bananas are sweet and over ripe.  This decadent recipe is from and I love the way there really needs to be no forethought…..its just all mixed into the pan and then popped into the oven.

The smells coming from the kitchen were so deliciously wicked that my boys ate half the loaf before I had a chance to take photographs.  

3 or 4 ripe bananas smashed
1/2 cup (115g) melted butter
3/4 cup (145 g) brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon bicarb of soda
1 teaspoon cinnamon
1 cup (125g) plain flour
1/2 cup cocoa
1 cup choc chips


  1. heat oven to 175 degrees and line a loaf tin with baking paper
  2. mash bananas and set aside
  3. In a large pot, melt butter and when melted, whisk in the smashed bananas 
  4. Then whisk in brown sugar, vanilla and egg
  5. sift flour, cinnamon, cocoa and bicarb of soda and add to wet ingredients
  6. stir till just combined and then gently stir in choc chips
  7. Pour into prepared loaf tin and bake for about 1 hour 
  8. cool slightly in tin before turning onto a rack to cool.

I like to sprinkle some extra choc chips onto the top of the loaf before it goes into the oven, it just gives the cake an extra chocolatey  look and taste. This cake should keep for 3 or 4 days, but in my house it’s usually eaten well before then.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.
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