Chocolate Banana Loaf Cake

Chocolate Banana Loaf Cake

Ingredients

• 3 very ripe medium bananas, about 300 g mashed
• 115 g (½ cup) unsalted butter, melted
• 150 g (¾ cup) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 160 g (1¼ cups) all-purpose flour
• 40 g (⅓ cup + 1 tbsp) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 120 g (⅔ cup) semi-sweet chocolate chips
• 1 banana, halved lengthwise, optional for topping
• Extra chocolate chips, for topping

Method

Heat the oven to 175°C / 350°F. Grease a standard loaf pan and line it with parchment paper.

Mash the ripe bananas in a large bowl until mostly smooth. Whisk in the melted butter and brown sugar.

Add the eggs and vanilla and whisk until well combined. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.

Fold the dry ingredients into the banana mixture just until combined. Fold in most of the chocolate chips, reserving a handful for the top. Avoid overmixing.

Transfer the thick chocolate batter to the prepared pan and smooth the surface. Arrange the banana halves on top and scatter over the remaining chocolate chips.

Bake for 50–60 minutes, until the loaf has risen and a skewer inserted into the center comes out with a few moist crumbs rather than wet batter. Loosely cover with foil if the top browns too quickly.

Cool in the pan for 15 minutes, then transfer to a wire rack. Let the loaf cool for at least 30 minutes before slicing.

Tip: Very ripe, heavily spotted bananas give the loaf the best sweetness and moisture. For an extra-rich chocolate flavor, use good-quality cocoa and dark or semi-sweet chocolate chips.