Chocolate banana cake

For some reason I always end up with a sizeable supply of peeled banana soldiers in ziplock bags waiting patiently to be called into service. During the summer months this isn’t a problem as one of my favourite quick breakfasts is a frozen banana smoothie with the optional additions of oats/chia seeds and milo/frozen berries. Winter isn’t really the weather for frozen drinks and my freezer was overrun with bananas so I decided to make a cake. Yes a banana cake. Not banana bread. Bread has yeast. Cake does not. Why do people insist on calling it banana cake? It makes no sense!

Since I love a banana and milo combo in my smoothie I figured a chocolate banana cake would taste just as good. This cake almost had Stuart fooled as his sensitive gag reflex and beagle nose means a number of smells are not his friend and ripe banana is one of them. I used Dutch cocoa so the cake has a big chocolate hit which is really decadent and delicious. I figured there was enough sugar in the cake so I didn’t bother icing it, but I have included a caramel icing recipe just in case.



  • 50g butter
  • 1 cup sugar
  • 3 ripe bananas, mashed
  • 1 egg
  • 1/3 cup milk
  • 1 3/4 cup self raising flour
  • 1/4 cup cocoa
  • 3 tsp cinnamon
  • 1/2 cup chocolate chips


  • 200g butter, room temperature
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 3 tsp milk


  1. Preheat your oven to 160C. Chuck your silicon loaf pan on the bench (or line a traditional tin with baking paper…).
  2. Beat butter and sugar together until pale and creamy. Add banana, egg and milk and mix well.
  3. Add dry ingredients and stir until combined.
  4. Pour the batter into the pan and bake for about 45 minutes, or until a skewer inserted into the cake comes out clean. If the cake is browning and not cooked through, cover loosely with foil.
  5. For the icing, beat ingredients together until light and fluffy. Ice the cooled cake and enjoy!


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