- 4 bananas, as ripe as possible
- 150 g butter
- 2 eggs
- 150 g plain flour
- 25 g cocoa
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 50 g chopped dark chocolate (optional)
- Preheat the oven to 180 degrees C (or 160 for a fan oven). Grease and line either a loaf tin or a small roasting tin (mine is approx 17 cm and 26 cm).
- Melt the butter in the microwave in a heatproof bowl, or a small pan. Mash in the bananas and add the eggs. Add the rest of the ingredients and mix it all together.
- Pour the mixture into the tin and bake for about 25-30 minutes for a traybake. A loaf tin will take a bit longer – about 40-45 minutes. When the cake is ready it will shrink away from the sides of the tin a bit and a skewer pushed into the middle will come out clean.
For a normal, non-chocolate, banana cake, just leave out the cocoa and add 1/2-1 teaspoon of vanilla essence.
This is a very quick and easy recipe, and also a good one for even young kids as the mixture is quite wet and easy to mix.
I tend to freeze bananas that have got a bit too ripe for me and use them in this recipe. I just defrost them in the microwave before I start.
The sweetness in the cake comes from the bananas, so it is important to use really ripe bananas. The browner the better.
If you really want a sweeter cake, you can add 25-50 g of soft brown sugar, or in fact any sugar, to the mixture with the other ingredients.