If you need a recipe for an easy banana chocolate chip loaf cake, look no further. This deliciously moist loaf cake is perfect with a cup of tea or as an easy make ahead dessert. The bananas and brown sugar make a super moist cake, and the chocolate chips add extra sweetness.
Top this easy chocolate chip banana bread with vanilla buttercream to swank it up a bit or leave it plain for those times when you just need a sweet pick me up.
Using a stand mixer for this recipe means you can throw all the cake ingredients in and let the mixer do the work!
Banana Chocolate Chip Loaf Recipe
For the Banana Cake
- 2 over ripe bananas
- 120 grams Stork or unsalted butter
- 100 grams light brown sugar
- 200 grams self raising flour
- 2 medium eggs
- 1 teaspoon mixed spice
- 75 grams milk chocolate chips
For the Buttercream
- 125 grams unsalted butter
- 250 grams icing sugar
- 1 teaspoon vanilla extract
- 1 handful chocolate chips to decorate
To Make the Cake
- Preheat the oven to 175ºC. Grease and line a 2lb loaf tin.
- In the mixing bowl of a stand mixer (or large bowl, if you don't have a stand mixer), cream together the stork/butter and sugar until light and fluffy.
- Add the bananas. Crack the eggs in another bowl or jug and add them to the mix, one by one. Mix until well incorporated.
- Add the flour and the mixed spice and mix until just incorporated – don't overmix.
- Add the chocolate chips and put in the oven. Bake the cake for 35-40 minutes, checking after 30 minutes to make sure it's not too brown on top. If it starts to brown too much, pop some foil over the top of it to protect it. You'll know when the cake is cooked as a skewer will come out clean.
- When the cake is cooked, remove from the oven and leave to cool in its tin for 5-10 minutes. Turn out from the tin and leave to cool completely on a wire rack before covering in buttercream.
To Make the Buttercream
- In the bowl of your stand mixer (or a large bowl if you want to use a hand mixer) put the butter and icing sugar. Mix on a slow speed to start with (otherwise you'll end up with a cloud of icing sugar everywhere) then gradually increase the speed until it's all mixed together.
- Add the vanilla extract and mix through.
- Using a palette knife, apply the buttercream to the top of the cooled cake. If the cake isn't cool, the buttercream will melt into the cake or run off the sides! Sprinkle some chocolate chips over the top, and get some plates ready!
If you don’t have light brown sugar, use caster sugar. You could also use a mix of caster sugar and dark brown sugar if this is all you have to hand.
Instead of vanilla buttercream, you could make peanut butter buttercream or toffee buttercream.
Leave the buttercream out, and top with a streusel topping or nuts.
If you have a 1lb loaf tin, simply use half the ingredients.
To make a deeper loaf in a 2lb loaf tin, use 50% more of each ingredient and increase the bake time to 55-60 minutes, checking after 45 minutes.
How long will this banana loaf cake store?
Stored in an air tight container, this banana loaf cake should be good for up to 5 days. You can also pop it in the freezer and save for up to 3 months – simply portion up, and wrap each portion in cling film. That way you can just defrost the amount of cake you need – it should thaw out in an hour or so if left at room temperature.
Banana Muffins Recipe
Why not try some other easy loaf cakes for a sweet snack: