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Easy Banana Cake with Chocolate Chunks

Bake up a storm with our Easy Banana Cake with Chocolate Chunks, where every slice is a heavenly blend of sweet banana flavour and rich chocolate morsels. It’s a foolproof treat that’s sure to impress!

Indulge in the comforting flavours of our Easy Banana Cake with Chocolate Chunks, a recipe that promises a moist and flavorful treat with every bite. This simple yet irresistible cake combines the natural sweetness of ripe bananas with rich chocolate chunks, making it a perfect dessert for any occasion, or a delightful companion to your coffee break.

🍫 Why You'll Love This Cake:

  • Easy to Make:

    With straightforward instructions, this recipe is ideal for both novice and experienced bakers.

  • Perfectly Moist:

    Ripe bananas provide natural moisture, ensuring a soft and tender crumb.

  • Chocolatey Goodness:

    Generous chunks of chocolate melt into the cake, creating pockets of indulgence.

  • Versatile Delight:

    Enjoy it as a dessert, snack, or even a special breakfast treat.

Servings: 4 - Prep: 15 min - Cook: 20 min - Total: 35 min


  • 200g all-purpose flour

  • 10g baking powder

  • 150g sugar

  • 100g unsalted butter

  • 3 eggs

  • 2 medium ripe banana

  • 1 tsp vanilla extract (optional)

  • 80g dark or milk chocolate chunks


  1. In a bowl, use a hand mixer to beat the sugar, eggs, and vanilla extract until the mixture becomes foamy.

  2. Mash the bananas until smooth.

  3. In a separate bowl, whisk together the flour and baking powder.

  4. Combine the melted butter with the sugar and egg mixture, then fold in the mashed bananas and flour until just mixed.

  5. Gently fold in the dark or milk chocolate chunks, ensuring they are evenly distributed throughout the batter.

  6. Line a baking tray with baking paper and pour the batter into the tray, spreading it evenly.

  7. Bake in a preheated oven at 180°C (356°F) for 15–20 minutes or until a toothpick inserted into the centre comes out clean.

Note: To prevent chocolate chunks from sinking to the bottom of the cake, lightly coat them in flour before adding them to the batter. This helps with grip and moisture absorption.