Chocolate Banana Loaf – a.k.a. Happy Cake

OK, so most of my friends will recognise this one.
This is a real winner of a recipe, it always receives great praise, and never lasts long!

I have to dedicate this post to my ex-colleague, Andy. I have never seen anyone enjoy my baking as much as Andy enjoyed this Chocolate Banana Loaf. So much so, he christened it “Happy Cake”. His little face would light up at the mere mention of this bake!

This recipe is adapted from Nigella Lawson’s Banana Bread. Once again, I have opted out of the addition of nuts, and used chocolate instead.
After all, chocolate = happiness!

My only problem with this loaf is that the chocolate chunks always sink to the bottom. I have tried coating the chunks of chocolate in flour, but to no avail.
Please let me know if you have any tips to prevent this sinking of the chocolate chunks!

I could eat a healthy slice of this loaf at any time of the day. It’s especially great with a big mug of coffee for a weekend breakfast.
Roll on the weekend…!

The Recipe


  • 125g unsalted butter
  • 3 medium bananas, ~ 300g in weight without skin
  • 150g good quality chocolate chips/chunks
  • 175g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • a pinch of salt
  • 150g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract


Preheat the oven to 170°C.
Lightly butter and line a 2lb loaf tin, or use a loaf tin liner.

Melt the butter in a small saucepan, and leave to cool slightly.
Mash the bananas.
Sift the flour , baking powder, and bicarbonate of soda into a bowl, add the salt, and mix.

In a large bowl beat together the melted butter and caster sugar.
Beat in the eggs one at a time, then the mashed bananas and vanilla extract.

Next, add the flour mixture, folding in with a metal spoon, a third at a time.

Stir in the chocolate chips/chunks.

Pour in to the loaf tin.

Bake for 1 – 1¼ hours. A fine skewer inserted into the centre of the cake should come out clean.

Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the parchment/loaf tin liner, and leave to cool completely.



5 thoughts on “Chocolate Banana Loaf – a.k.a. Happy Cake

  1. This looks great!!! I’ve only made banana bread with chocolate chips before and since they are smaller and lighter they distribute better…I can’t believe I’m saying this…your chunks might be too big??? ~Regardless Happy Cake sounds and looks incredible! x

  2. Alison – your recipe is absolutely delicious! The cake went down really well at the weekend with some hungry rockclimbers staying with me. It’s nice and chocolaty but not too sweet.

  3. Pingback: Banana and Chocolate Loaf | Riverside Baking

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