Banana chocolate loaf cake: a recipe for any gathering

Make this delicious banana chocolate loaf cake with an outstanding fusion of ripened bananas and rich chocolate. This is a moist, flavorful, tasty, and perfect cake for any occasion, and guess what? it contains no egg. Isn’t it just awesome?

If you love bananas and chocolate then I am sure you will love this combination. This can be made for breakfast, packed in your toddler’s lunchbox, served as dessert, or enjoyed warm with a cup of coffee. Rich and Tasty!

If you have ripe bananas and are wondering what to do with them, then this is the recipe you should try. I can assure you that it won’t disappoint you.

If you want to combine banana and chocolate, which is a match made in heaven but don’t have any ripe bananas? Don’t worry. I’ve got you. I have given you the steps to quickly ripe bananas.

Is banana loaf cake same as banana bread?

Do you think banana bread and banana cake are the same? Well, some say they are the same and people just use these terms interchangeably. But in my opinion, they differ in terms of texture and ingredients used. I will tell you how.

Usually, banana loaf is a light and fluffy cake, similar to other cakes, whereas banana bread is denser. Banana loaf uses baking powder as a leavening agent, while banana bread relies on yeast.

Why you will love this banana chocolate loaf cake?

1. Packed with nutrients.
2. Beginner friendly recipe.
3. Made with easily available ingredients.
4. Moist, rich and flavorful.
5. Easily customizable.
6. Can eat during breakfast or Can be given in kids tiffin or enjoy with a cup of coffee

How to make the BEST banana chocolate loaf cake – overview

Today we are going to make this eggless banana chocolate loaf cake which is a perfect balance of banana and chocolate, a match made in heaven. Let us check how it is prepared in short.

Sr. No.	Steps
1.	Combine and sift dry ingredients.
2.	Cream butter and sugar.
3.	Beat in wet ingredients along with banana.
4.	Combine dry and wet.
5.	Bake, cool down and enjoy!

Ingredients for banana chocolate loaf cake

Dry ingredients

1. All-purpose flour – Use any brand of flour you have in your pantry. Do not substitute with self-rising flour as it already has a leavening agent and we don’t need more. Make sure you measure it accurately as additional flour can make the cake dense.

2. Baking powder – Acts as a leavening agent. This will help the cake rise cake and become light and fluffy. Do not replace it with baking soda as they both are not same.

3. Baking soda – This added leavening agent helps in rising and does the same role as baking soda.. This will react with vinegar to produce gas which will help in the cake rising.

4. Salt – Even a pinch of salt makes a huge difference to any baked goods. I regularly state that salt enhances the flavor of cakes.

5. Sugar – Use any brand of sugar, there is no specific brand mentioned here. This is also known as caster or granulated sugar. In some countries, granulated sugar contains large sugar lumps. If you have a similar one, simply pulse it in a mixer and you are ready to go.

6. Semi-sweet chocolate chips – Here, I’ve only used the chocolate chips as a topping. I always sprinkle some, even though it’s completely optional, because my son just loves it. And I have no doubt that everyone will enjoy a little extra chocolate on top:)

Wet ingredients:

7. Milk – Full-fat milk provides a rich dairy flavor. I wouldn’t recommend replacing it with 2% milk, but you can if that’s what you have available.

8. Unsalted butter – You can use any brand of butter; no particular brand. You can use salted butter if you have it, but I always prefer unsalted butter because you can control the amount of salt. If you used salted, please skip the salt completely.

9. Vinegar – I understand if you are afraid to add vinegar to the cake but do not worry. Vinegar works well with baking soda and helps the cake rise.

10. Banana – Bananas are the star ingredient in our recipe. This adds natural sweetness and moisture to the cake, making it moist and tasty with a strong banana flavor.

Any toppings?

You can use different toppings to modify this banana loaf. I used chocolate chips in this recipe, but you may use any nuts in the same ratio. Hint: Walnuts blend very well with chocolate.

Any substitutes?

I would not recommend any substitutions for this recipe. The only ingredient that can be replaced is butter. Use whatever is available and skip the salt if needed.

What type of banana to use?

Bananas need to be very mushy or overripe to make this banana chocolate loaf cake. I don’t recommend using green bananas as they can taste bitter.

How to ripen bananas for banana chocolate loaf cake?

To prepare this loaf cake, you will need ripe bananas. If you don’t have ripe bananas but want to bake this cake, don’t worry. You can certainly do it. Preheat the oven to 300 degrees Fahrenheit and bake for 15-20 minutes, or until tender and nearly black.

Another way to ripen bananas is to place them in a brown bag and leave it on the kitchen counter for a couple of days.

Equipments needed

1. Mixing bowls
2. Measuring spoons
3. Measuring cups
4. Weighing scale
5. Hand beater
6. Rubber Spatula
7. Loaf Pan

Note: mention about which size loaf cake to use and also mention that baking time will vary based on the size of pan

Watch how to make banana chocolate loaf cake

Banana chocolate loaf cake (step-by-step recipe with images) –

The secret to super moist banana chocolate loaf cake depends on a variety of factors like room temperature ingredients, mixing method, measuring of ingredients, and so on. Here are my step-by-step instructions for making banana chocolate loaf cake like a pro.

1. First prepare your pan with unsalted butter and flour. You can also use wax paper and butter.

2. Sift all dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda, and salt) together using the sifter. This incorporates air, helping the cake to rise.

3. Add butter and sugar in a large mixing bowl. Start beating using a hand mixer until light and fluffy. You can also use a stand mixer but I prefer to use it for large batches and here we are just making one loaf cake.

4. Mix in vanilla extract and beat using a hand beater until just combines.

5. Now add small pieces of bananas and beat again until incorporated properly.

6. Alternate dry ingredients with milk and beat again.

7. After adding all of the ingredients, beat again with a hand beater. Do not overmix at this stage. Just beat until it is just combined.

8. Scrape the bowl, add vinegar, and beat for 10 to 15 seconds more.

9. Fill the cake batter in the pan. Make sure to level it out with a rubber spatula.

10. Now sprinkle a few teaspoons of chocolate chips on top.

11. Bake at 350F(180 C) for 40-45 minutes or until a toothpick inserted comes out clean. Make sure to cool the cake on a wire rack before you even touch the loaf pan.

12. Enjoy!

Banana chocolate loaf cake – storing and freezing

Storing instructions

It’s quite straightforward to store the banana loaf cake. It can be kept for four days at room temperature, one to one and a half weeks in the refrigerator, or three months in the freezer.

If keeping the cake at room temperature, store it in an airtight container; otherwise, store it in the freezer or refrigerator after securely wrapping it in plastic wrap and aluminum foil. This helps in preserving moisture, as dry cake could occur.

Freezing instructions

This cake can be made ahead of time and very easy to freeze.. First step is to cool the cake completely. Once it is cooled down, tightly wrap with plastic wrap followed by aluminum foil and label it with date. That’s it, done.

Thawing instructions

This cake always tastes better when it is not chilled or cold. Please keep in refrigerator overnight to that and then on kitchen counter for couple of hours. If you are in hurry, pop a slice in microwave and reheat for 8 to 10 seconds and you are good to go.

Other loaf cakes to try

If you love this banana loaf cake and would like to make other loaf cakes, I would recommend trying these.

• Marble loaf cake
• Orange loaf cake
• Lemon loaf cake
• Pound cake

Which is your favorite among these? Please let me know in the comments section.

Secret tips to make this delicious banana chocolate loaf cake

• Use overripe bananas – Ripened the bananas, the sweeter and more delicious your cake will be. If you do not have ripe bananas you can still make this cake. If you are in a hurry, follow these steps to ripen the bananas.

• Measure ingredients: The most common mistake a baker can make is eyeballing the ingredients rather than accurately measuring them. This could end in a not-so-good cake with a ruined texture or dense cake. So, measure your ingredients properly. You can use measuring spoons or cups, but the most effective way is to use a weighing scale.

• Room temperature ingredients: As I often repeat, ingredients should be at room temperature so that they are not overmixed, preventing the cake from becoming dense.

• Prepare pan: For easy release, please prepare the pan with parchment paper, butter paper, or butter and flour method. I can’t emphasize this more.

• Cool down – Irrespective of the storing method, let the cake cool completely before storing. Packing the cake while it is still warm may cause mold to develop and ruin the cake.

• Do not overmix – Overmixing typically results in a dense cake. So follow my step-by-step process and mix dry ingredients into the wet until it is just combined.

• Toothpick test- This cake requires approximately 45 minutes to bake, but the time required varies according to the oven. Please keep a watch and perform the toothpick test. The toothpick inserted into the center of the loaf cake should come out clean. If it has a few crumbs or moist batter then put it back in the oven and bake for a couple of minutes. Rinse, repeat, and once you have an idea of the exact time, note it down and take it straight out of the oven right away

Did you make it?

Did you make the cake? If not, what are you waiting for? 🙂 Tell me know when you make it and what topping you used.

Do not forget to tag your Instagram photos with #dessertkatta or mention @dessertkatta when you post.

Recipe card (+FAQ)