• 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)


  1. 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).
  2. 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.
  3. 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.