Banana & Chocolate Loaf Cake

I was given quite a few “well-past-their-best-by-date” bananas recently so I decided to create a loaf cake with them, but wanted a bit more “umpth” so added milk chocolate pieces. Then I thought, why not make a delicious filling and topping. My “go-to” white chocolate buttercream was the obvious answer. All in all it’s a lovely, luscious, quick and easy cake. Actually, I had enough bananas to make three cakes as you can see below.

Makes: 10 – 12 slices

Time: Hands on time about 20 minutes; baking time 60 – 65 minutes then cooling + 20 minutes for the filling and/or topping

Level: Easy

Need: A 900g (2lb) loaf tin.

Cake ingredients

  • 100g/3½oz soft butter
  • 100g/3½oz caster sugar
  • 75g/2½oz soft light brown sugar
  • 225g/8oz Self-raising flour
  • Pinch of salt
  • 2 medium eggs
  • 3 ripe bananas, mashed*
  • 1 tsp baking powder
  • 2 tbsp milk
  • 100g/3½oz chocolate pieces (dark or milk)

* If you only have unripe bananas you can stab then with a fork then give them a few 20 second bursts in the microwave to soften them. Take care when you open them as they could be a bit steamy inside. And the best way to “mash” them – when they’ve cooled – is with your hands. Give them a good squeeze.

Filling and/or topping ingredients

  • 75g/2½oz soft butter
  • 150g/5½oz icing sugar
  • 100g/3½oz melted white chocolate
  • 1 tsp Vanilla extract (optional)
  • A few dried banana chips

These measurements will give you more than enough buttercream to fill a split cake and also to cover the top. If you only want a filling or just a topping, reduce the amounts by about a third.


1. Lightly grease the loaf tin and line it with non-stick baking parchment, or insert a shaped paper liner. Pre-heat the oven to 180°C / Fan 160°C / 350°F/ Gas 4.

NB If using baking parchment, leave each long side raised above the tin to aid lifting out the baked cake later.

2. Measure all the cake ingredients except the chocolate pieces into a mixing bowl and beat for a few minutes, until well blended. Stir in the chocolate pieces.

3. Spoon the mixture into the prepared tin and level the surface. Tap on a work surface to release any trapped air then bake for about 1 hour – until well risen and golden brown. A skewer inserted into the middle should come out clean and dry.

4. Let the cake cool in the tin for a few minutes, then gently turn it out onto a wire rack to cool fully.

5. If you want to layer the cake and have a filling then you’ll need to cut it with a serrated knife or use any of the range of special cutting tools available. Use a cake lifter to take off the top layer otherwise it could break.

6. To make the buttercream, first melt the white chocolate, either in a bain marie or use short bursts in the microwave with frequent stirring. While the chocolate is melting, beat the softened butter for a few minutes, stir in the vanilla (if using) then sift in the icing sugar. Stir initially then beat more vigorously. Pour in the melted chocolate and beat some more.

7.  Spoon or pipe the filling and/or topping as required.

Gallery 1

Gallery 2

Gallery 3 – Two more cakes, filling only, just icing sugar on top

I hope you enjoy this lovely cake. If you want more loaf cake recipes click this link. For cakes in general try this link. To make a comment or ask a question go to the contact page.

Meanwhile, here are three loaf cakes that I think you’ll enjoy too and I’d love you to try them:

Bara Brith

Apricot and Cherry Loaf Cake

Chocolate and Orange Marbled Loaf Cake

Happy Baking