Ultimate Double Chocolate Banana Loaf

If there is one recipe I am consistently making, every month, sometimes more than that... it is this chocolate banana loaf cake. I call it the ultimate chocolate banana loaf, because it is. No other name for it. 

Banana cake may have been one of the hype bakes of lockdown here in the UK (along with sourdough and cinnamon rolls at one point too), but it's also one of my favourites. 

This recipe yields one of the softest and fudgiest loaves and is also one of the easiest ways to use up some of those brown bananas you have lying around. I know you have them, we all do and I can't bear to see them go to waste. So gather up your ingredients and let's get crackin' with this simple banana loaf. 

Now, keep in mind, this isn't meant to be a healthy banana recipe, just because you see bananas doesn't mean it's going to be healthy. Although, sometimes, we may like to think it is. This recipe is misleadingly indulgent and one that you can't really taste the bananas in either. 

It's not just one form of chocolate either, we have both cocoa powder and chocolate chips/chunks within this loaf too. The cocoa gives the loaf its richness, while the chocolate chunks are just a nice bonus surprise. 

The key to this loaf’s moist sponge is the use of oil instead of butter. It gives it a ridiculously soft crumb and I find that it stays fresher for longer. As well as oil, a secret ingredient in this recipe is the dark brown sugar, which gives it a super fudgy texture. The really ripe bananas also aid the sweetness of this cake.

Chocolate Banana Loaf Cake

Prep time: 10 minutes
Cook time: 45-50 minutes
Makes: 900g loaf

Ingredients
75g soft dark brown sugar
75g caster sugar
60ml vegetable oil (don't substitute for olive oil)
1 egg
250g ripe bananas, pureed
45g cocoa powder
90g self raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda/baking soda

Cooking Directions

1. Preheat oven to gas mark 3/325F. Grease and flour loaf tin or place a loaf liner/greaseproof proof in the loaf tin.
2. Beat the oil and sugar together, until well combined. Make sure there are no lumps of dark brown sugar! Add the egg and whisk until the texture lightens.
3. Place the 250g of ripe bananas in a bowl, mash slighty to break into smaller pieces. Then use a handheld electric whisk to puree the banana, or use a blender. Make sure there are no lumps, it will look like baby food but this is good! You want a smooth consistency. Once pureed, add the banana and whisk in well.
4. Sieve the flour, cocoa powder, baking powder and bicarbonate onf soda/baking soda and mix until combined.
5. Pour the mixture into the prepared tin and bake for 45 minutes, until risen and when a skewer is inserted, it comes out clean. Leave to cool in tin before removing to fully cool or a wire rack. Store in an airtight container once fully cooled, and it can keep for up to a week.