Tue, 15 September 2026
Chocolate banana cake
· 250g plain flour
· 60g unsweetened cocoa powder
· 1½ tsp baking powder
· 1½ tsp bicarbonate of soda
· ½ tsp salt
· 180g light brown sugar
· 100g caster sugar
· 2 large eggs
· 120ml neutral oil
· 1 tsp vanilla extract
· 300g very ripe bananas, mashed
· 180ml buttermilk
· 120ml hot coffee or hot water
· 100g dark chocolate chips, optional
Peanut butter cream cheese frosting
· 150g unsalted butter, softened
· 180g smooth peanut butter
· 250g full-fat block cream cheese, cold
· 180–220g icing sugar, sifted
· 1 tsp vanilla extract
· Pinch of salt
To decorate
· 50g dark or milk chocolate, shaved
· Banana chips, optional
· Chopped roasted peanuts, optional
Method
1. Heat the oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins.
2. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a bowl.
3. In a separate large bowl, whisk the brown sugar, caster sugar, eggs, oil and vanilla until combined. Stir in the mashed banana and buttermilk.
4. Fold in the dry ingredients just until no flour remains. Gradually stir in the hot coffee. The batter will be quite loose—this helps produce a moist cake. Fold in the chocolate chips, if using.
5. Divide between the tins and bake for 25–32 minutes, until a skewer inserted into the centre comes out with a few moist crumbs.
6. Cool in the tins for 10 minutes, then turn onto a wire rack and allow to cool completely.
Frosting
1. Beat the softened butter and peanut butter for 2–3 minutes until smooth and lighter in colour.
2. Beat in the icing sugar, vanilla and salt.
3. Add the cold cream cheese and beat briefly on low speed, only until smooth. Avoid overmixing, as cream cheese frosting can become runny.
4. If it feels soft, refrigerate it for 20–30 minutes before assembling
