This is not an ordinary banana cake, but a DOUBLE CHOCOLATE banana cake (sorry, cannot contain my excitement!) Soft, moist, tender, chocolatey and incredibly delicious, this is the kind of cake I want to have everyday!

Step-by-step photos can be found on my blog here!


  • 115 grams unsalted butter, melted (1/2 cup)
  • 3 large very ripe bananas, peeled and mashed
  • 145 grams light/dark brown sugar (3/4 cup)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla
  • 125 grams all-purpose flour (1 cup)
  • 60 grams Dutch-process cocoa powder (1/2 cup) (I used Varlhona)
  • 1 teaspoon baking soda
  • ¼ teaspoon table salt
  • 100 grams chocolate chips / chunks (1/2 cup)


  1. Preheat oven to 175C / 350F. Grease a 7-inch round tin or a 1-litre loaf pan (8×4-inch).
  2. Whisk melted butter and bananas together with a wire whisk. Whisk in sugar, egg and vanilla.
  3. Sift in flour, cocoa powder, baking soda and salt. Use a large spoon or rubber spatula and fold until no dry ingredients remained. Do not overmix! Stir in the chocolate chips/chunks.
  4. Scrape batter into prepared tin and bake for 50 to 60 minutes until the skewer inserted into the center of the cake comes out clean with only melted chocolate stains.
  5. Cool for 15 minutes then turn the cake out onto a wire rack to cool. Serve warm or at room temperature.