Mary Berry Chocolate and Banana Cake Recipe

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This Mary Berry-style chocolate and banana cake is a beautifully moist loaf with a tender crumb, deep cocoa flavour, and plenty of sweet banana running through every slice. It is the sort of easy, dependable bake you can make in one bowl, even on a busy afternoon. Finished with a simple chocolate ganache, it feels special without being fussy. Difficulty level is easy, and total time is about 1 hour 15 minutes, plus cooling.

Ingredients

For the chocolate banana sponge

175g unsalted butter, softened
175g light brown sugar (or caster sugar)
3 large eggs
3 medium ripe bananas, well mashed (about 300g peeled weight)
175g self-raising flour
25g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
Pinch of salt
100g dark chocolate chips (or milk chocolate chips)

For the chocolate ganache topping

150g dark chocolate, finely chopped
100ml double cream
1 tbsp butter (optional, for extra shine)

To prepare the tin

A little butter, for greasing
Baking parchment, for lining

How to Make Mary Berry Chocolate and Banana Cake Recipe

Oven preparation: Heat the oven to 180°C (160°C fan), Gas 4. Grease a 2lb loaf tin (about 23 x 13cm) and line it with baking parchment, leaving a little overhang so you can lift the cake out easily.
Mixing the batter: Put the softened butter and sugar into a large bowl and beat until lighter in colour. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks as though it might curdle. Add the mashed bananas and vanilla, then mix again. Sift in the self-raising flour, cocoa powder, and baking powder. Add the salt and milk, then beat briefly until smooth and evenly combined. Fold in the chocolate chips.
Baking: Spoon the mixture into the lined tin and level the top. Bake for 45 to 55 minutes, until well risen and a skewer inserted into the centre comes out clean or with a few moist crumbs (melted chocolate is fine). If the top is browning too quickly, loosely cover with foil for the final 10 to 15 minutes.
Cooling: Leave the cake in the tin for 10 minutes. Lift out using the parchment, then cool completely on a wire rack before topping.
Assembling and finishing: Put the chopped chocolate into a bowl. Warm the double cream in a small pan until just steaming (do not let it boil), then pour it over the chocolate. Leave for 2 minutes, then stir gently until smooth. If using, stir in the butter until glossy. Let the ganache stand for 5 to 10 minutes to thicken slightly, then spoon over the cooled cake and spread to the edges. Leave to set for 20 to 30 minutes before slicing, or serve it slightly soft and glossy.

Tips

Why did my banana cake sink in the middle?

This usually comes from underbaking or an oven that runs cool. Bake until the centre is properly set, and avoid opening the oven door too early. Very wet banana can also make the crumb heavy, so stick to ripe bananas rather than overly watery ones.

How ripe should the bananas be?

Go for bananas with plenty of brown speckles. They mash easily and give the sweetest flavour, which really helps the chocolate taste richer too.

How do I stop the cake turning dry?

Measure the flour carefully and do not overbake. Start checking at 45 minutes and take it out as soon as the centre is done.

Can I make this without an electric mixer?

Yes. Soften the butter well, then beat firmly with a wooden spoon. Mix only until combined once the flour goes in, so the sponge stays tender.

Serving suggestions

Serve thick slices with a cup of tea or coffee
Add a spoonful of lightly whipped cream on the side
Top with sliced banana just before serving
Warm a slice briefly and serve with vanilla ice cream

Storage

Room temperature

Keep in an airtight container for up to 3 days. If your kitchen is warm, store the cake somewhere cool and out of direct sunlight so the ganache stays firm.

Refrigerator

Refrigerate for up to 5 days in an airtight container. Bring to room temperature before serving for the best texture.

Freezing

Freeze (preferably without the ganache) well wrapped for up to 3 months. Defrost at room temperature, still wrapped, so condensation forms on the wrapping rather than the cake.

Nutrition

Calories: 420 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 25 g
Saturated fat: 15 g
Sodium: 180 mg

Nutrition values are estimates and can vary depending on ingredients and portion sizes.

FAQs

Can I use plain flour instead of self-raising flour?

Yes. Swap the 175g self-raising flour for 175g plain flour and add 2 tsp baking powder in total (instead of 1 tsp).

Can I use frozen bananas?

Yes. Defrost completely, then drain off any excess liquid before mashing, otherwise the cake can turn heavy and take longer to bake.

Can I bake this as muffins instead of a loaf?

Yes. Divide the mixture between 12 muffin cases and bake at 180°C (160°C fan) for about 18 to 22 minutes. Top with a little ganache once cool.

Can I add walnuts or swap the chocolate chips?

Absolutely. Add 75g chopped walnuts or hazelnuts, or swap the chips for chopped milk chocolate. Keep the total add-ins around 100g so the cake still rises well.

How do I know it is baked through?

Look for a gently springy top and a slight shrink from the sides of the tin. A skewer should come out clean or with a few moist crumbs, but not wet batter.