Mary Berry Chocolate and Banana Cake Recipe

If you love the classic combination of chocolate and banana, this Mary Berry Chocolate and Banana Cake Recipe is a wonderful bake to add to your collection. Ripe bananas keep the sponge moist and tender, while cocoa powder adds a rich chocolate flavor that pairs beautifully with the natural sweetness of the fruit. The cake is easy to prepare, making it suitable for beginner bakers as well as experienced home cooks. From start to finish, the recipe takes about 1 hour and delivers a soft, delicious cake perfect for afternoon tea, birthdays, or everyday treats.

Ingredients

For the Chocolate Banana Cake

• 225g self-raising flour
• 50g cocoa powder
• 2 teaspoons baking powder
• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 3 ripe bananas, mashed
• 2 tablespoons milk

For the Chocolate Frosting

• 150g dark chocolate, finely chopped
• 100ml double cream

For Decoration

• 1 banana, sliced
• Chocolate shavings (optional)

How to Make Mary Berry Chocolate and Banana Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
• Mix the dry ingredients: Place the self-raising flour, cocoa powder, and baking powder into a large mixing bowl and stir together.
• Make the cake batter: Add the softened butter, caster sugar, eggs, mashed bananas, and milk. Beat until the mixture becomes smooth and fully combined.
• Fill the tins: Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
• Bake the cakes: Place the tins in the oven and bake for 30 to 35 minutes until well risen and a skewer inserted into the center comes out clean.
• Cool completely: Leave the cakes in the tins for 10 minutes, then transfer them to a wire rack and allow them to cool fully.
• Prepare the frosting: Heat the cream until just steaming. Pour it over the chopped chocolate and stir until smooth and glossy.
• Assemble the cake: Spread half the frosting over one cake layer, place the second layer on top, and finish with the remaining frosting.
• Decorate and serve: Top with sliced bananas and chocolate shavings if desired, then slice and serve.

Tips for the Best Chocolate and Banana Cake

How ripe should the bananas be?

Use bananas with plenty of brown spots. They are sweeter, softer, and provide the best flavor and moisture.

How do I keep the cake moist?

Avoid overbaking. Check the cake a few minutes before the recommended baking time ends.

Can I use milk chocolate instead of dark chocolate?

Yes, but the frosting will be sweeter and less intense in chocolate flavor.

Why is my cake dense?

Overmixing the batter can result in a heavier texture. Mix only until everything is combined.

Serving Suggestions

• Serve with freshly whipped cream.
• Enjoy with a cup of tea or coffee.
• Add fresh berries for extra color and flavor.
• Serve warm with vanilla ice cream.

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool room.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 46g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 11g
• Sodium: 190mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate and Banana Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Calories

385

kcal

55

minutes

A moist and rich chocolate banana cake made with ripe bananas and cocoa powder, finished with a smooth chocolate frosting. Perfect for family gatherings, afternoon tea, or special occasions.

Ingredients

• 225g self-raising flour

• 50g cocoa powder

• 2 tsp baking powder

• 175g softened butter

• 175g caster sugar

• 3 large eggs

• 3 ripe bananas, mashed

• 2 tbsp milk

• 150g dark chocolate

• 100ml double cream

• 1 banana, sliced for decoration

• Butter for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two 20cm cake tins.
• Mix flour, cocoa powder and baking powder in a large bowl.
• Add butter, sugar, eggs, mashed bananas and milk. Beat until smooth.
• Divide mixture evenly between prepared tins and level the tops.
• Bake for 30 to 35 minutes until risen and a skewer comes out clean.
• Cool in tins for 10 minutes before transferring to a wire rack.
• Heat cream until hot and pour over chopped chocolate. Stir until smooth.
• Spread frosting between cake layers and over the top.
• Decorate with banana slices and serve.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Allow the cake to cool completely before frosting.
• The sponge layers can be frozen for up to 3 months.