Hallmark Carehomes
Chocolate and banana cake recipe

26 August 2016

Chocolate and banana cake recipe

Executive Chef and Head of Chef Academy, Brian Lane has shared his chocolate and banana cake recipe with us.

This is a showstopper of a dessert. Rich and indulgent but not too heavy – and is heavenly with pouring cream. Sound like something you would like to try yourself? Read on to find out more.

(Serves 16 people) prep 30 min cook 40min

Ingredients                                                                                                                 1 x 230mm x 40mm tin

250g plain flour (sifted)
400g caster sugar
75g cocoa powder (sifted)
8g baking powder (sifted)
8g bicarbonate of soda (sifted)
3g salt
2 large eggs (lightly beaten)
125ml vegetable oil or light olive oil (fruity)
125ml milk
250ml water
8ml vanilla extract
160g ripe bananas (peeled and mashed to a pulp)


• Pre-heat the oven to 160°C.
• Grease and line the tin.
• Using a large bowl thoroughly mix together all the dry ingredients.
• Then in a separate bowl thoroughly mix together all the wet ingredients, except for the banana pulp.
• Fold the dry ingredients into the wet, followed by the banana pulp.
• Place into the oven, middle shelf and bake for approximately 40 minutes or until a skewer comes out clean.
• Once cooked remove from the oven and place on a cooling rack.
• Remove from the tin and cover with cling film until needed.


200g dark chocolate (grated) or callets
100ml double cream
40g unsalted butter


• In a heavy based pan bring the cream to a simmer.
• Remove from the heat and stir in the grated chocolate or callets.
• Once the chocolate has melted stir in the butter to finish.
• Coat the warm sponge with the ganaché and smooth with a palette knife.


• Drizzle white chocolate along the top of the cake to give it a marbled effect.
• Add Lindor chocolates or truffles to the top of the cake for decoration.


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