Name: Mary Berry Chocolate And Banana Cake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 3 medium ripe bananas (roughly 300g peeled weight), mashed; 175g self-raising flour; 30g cocoa powder, sifted; 150g caster sugar; 125g unsalted butter, softened; 2 large eggs, at room temperature; 1 tsp vanilla extract; 1 tsp bicarbonate of soda; 3 tbsp whole milk; a pinch of fine sea salt; 150g dark chocolate (at least 60% cocoa solids), finely chopped; 120ml double cream; 1 tbsp unsalted butter; 1 small banana, sliced, for decoration (optional); a few chocolate curls or a light dusting of cocoa powder

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This chocolate and banana cake is a dense, tender sponge with a dark cocoa crumb, threaded through with soft pockets of ripe banana that keep every slice deeply moist. A glossy chocolate ganache sets on top with a slight sheen, cracking gently at the edge when cut. It bakes reliably, holds its shape cleanly on a board, and suits everything from a weekday teatime to a birthday table.

What makes this version stand out is the balance between the bitter cocoa and the natural sweetness of overripe bananas, which means very little extra sugar is needed. The batter comes together in one bowl with no complicated technique. From start to finish, it is ready in around 1 hour 10 minutes.

Ingredients

For the sponge

3 medium ripe bananas (roughly 300g peeled weight), mashed
175g self-raising flour
30g cocoa powder, sifted
150g caster sugar
125g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp bicarbonate of soda
3 tbsp whole milk
a pinch of fine sea salt

For the chocolate ganache topping

150g dark chocolate (at least 60% cocoa solids), finely chopped
120ml double cream
1 tbsp unsalted butter

To finish

1 small banana, sliced, for decoration (optional)
a few chocolate curls or a light dusting of cocoa powder

How to Make Mary Berry Chocolate And Banana Cake Recipe

Prepare the tin and oven: Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a deep 20cm round cake tin and line the base and sides with baking parchment.
Mash the bananas: Peel the ripe bananas and mash them thoroughly in a small bowl using a fork until almost smooth, with only a few small lumps remaining. The riper the banana, the more natural sweetness it brings to the sponge, which also helps with a tender crumb.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together with a wooden spoon or electric hand whisk for 3 to 4 minutes, until the mixture is noticeably paler and slightly fluffy.
Add the eggs and vanilla: Beat in the eggs one at a time, adding a tablespoon of the measured flour with each egg to prevent the batter from splitting. Stir in the vanilla extract.
Fold in the dry ingredients: Sift the remaining flour, cocoa powder, bicarbonate of soda, and salt directly into the bowl. Using a large metal spoon, fold everything together with gentle, sweeping strokes, turning the bowl as you go. This keeps the batter light rather than heavy and dense.
Stir in the banana and milk: Add the mashed banana and the milk. Fold until the batter is evenly combined, with no streaks of flour visible. The mixture should drop from the spoon in a slow, thick ribbon.
Bake the sponge: Pour the batter into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake on the middle shelf for 40 to 45 minutes, until a skewer inserted into the centre comes out with only a few moist crumbs attached. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Make the ganache: Pour the double cream into a small saucepan and heat over a medium-low flame until it just begins to steam and small bubbles appear at the edges. Remove from the heat, add the chopped chocolate and butter, and leave to sit undisturbed for 2 minutes. Stir from the centre outward until the ganache is completely smooth and glossy.
Finish and decorate: Once the cake is fully cool, pour the ganache over the top and allow it to spread naturally toward the edges. If decorating, arrange the banana slices across the top and add chocolate curls or a dusting of cocoa powder. Leave the ganache to set for 20 to 30 minutes at room temperature before slicing.

Tips for the Best Mary Berry Chocolate And Banana Cake

Why has my chocolate and banana cake come out too dense and heavy?

Over-mixing the batter once the flour goes in is the most common cause. As soon as the dry ingredients are folded in, stop mixing the moment the batter looks uniform. Excess mixing develops the gluten in the flour, which tightens the crumb and makes the finished cake feel stodgy.

Why did my cake sink in the middle after baking?

Opening the oven door during the first 30 minutes of baking causes the temperature to drop sharply, which can collapse a partly set sponge. Always wait until the minimum baking time has passed before checking. Also confirm the oven has fully preheated before the tin goes in.

Why does my ganache look grainy or separated instead of glossy?

This happens when the cream is too hot when it hits the chocolate, or when the mixture is stirred too aggressively too soon. Always let the hot cream and chocolate sit for a full 2 minutes before stirring. If it still looks split, add a teaspoon of warm milk and stir slowly from the centre until it comes back together.

How do I stop the ganache from sliding off the cake?

The sponge must be completely cool before the ganache goes on. A warm cake will thin the ganache immediately and it will run off the sides. Give the cake a full 45 minutes to an hour on the wire rack before pouring.

Why does my banana cake have a bitter aftertaste?

This usually comes from cocoa powder that has not been fully mixed through, which leaves concentrated pockets of raw cocoa in the crumb. Sift the cocoa powder before adding it to the bowl, and fold until the batter is a consistent dark brown throughout with no pale streaks.

Serving Suggestions

Serve at room temperature with a pour of lightly whipped double cream alongside.
Pair with a strong cup of Assam or Darjeeling tea for an afternoon tea spread.
Add a scoop of salted caramel or good vanilla ice cream for a dinner party dessert.
Dust lightly with icing sugar over the top of the set ganache for a simple finishing touch at a birthday or celebration.
Serve as a traybake by baking in a lined 20cm x 30cm tin and cutting into squares, which makes portioning simpler for a crowd.

Storage

Room temperature

Keep the cake in an airtight container at room temperature for up to 3 days.

Refrigerator

Store in an airtight container or covered with cling film in the fridge for up to 5 days. Remove the cake from the fridge at least 30 minutes before serving to allow the sponge to soften back to its best texture.

Freezing

Wrap individual slices tightly in cling film and then in foil, and freeze for up to 2 months. Defrost overnight at room temperature, still wrapped, to prevent condensation forming on the surface.

Nutrition

Calories: 420 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Sodium: 210mg

Nutrition values are estimates and may vary depending on the exact ingredients used and the size of each serving.

FAQs

Can I use plain flour instead of self-raising flour in this recipe?

Yes. Replace the self-raising flour with plain flour and add 2 teaspoons of baking powder along with the bicarbonate of soda. Sift everything together before folding into the batter so the raising agents are evenly distributed.

Can I make this chocolate and banana cake ahead of time?

The sponge can be baked a day in advance and stored, uniced, wrapped tightly in cling film at room temperature. Make the ganache fresh on the day you plan to serve, as it sets and firms up in the fridge and is harder to pour smoothly once chilled.

What size tin works best for this recipe?

A deep 20cm round tin gives the best result, producing a cake with good height and an even bake throughout. A shallower tin will cause the cake to bake faster and may dry out the edges before the centre is set. If using a 23cm tin, reduce the baking time by 5 to 8 minutes.

Can I use milk chocolate instead of dark chocolate for the ganache?

Milk chocolate can be used, but the ganache will be noticeably sweeter and will set softer, as milk chocolate contains more sugar and less cocoa butter than dark chocolate. If using milk chocolate, reduce the cream to 90ml to help the ganache hold its shape.

Can I make this recipe gluten-free?

Substitute the self-raising flour with a good-quality gluten-free self-raising flour blend, keeping all other quantities the same. The texture of the crumb may be slightly more fragile, so allow the cake to cool fully in the tin before turning it out, which helps it hold together cleanly.

Conclusion

This Mary Berry chocolate and banana cake recipe delivers a reliably moist, flavour-forward sponge that balances rich cocoa depth with the gentle sweetness of ripe banana. The ganache topping adds a smooth, slightly bitter finish that ties the whole cake together without overwhelming the banana note underneath. This recipe makes 8 to 10 slices, depending on how generously you cut, which makes it well-suited to a family tea or a small celebration.

Bake it once and the steps will feel second-nature. The batter is forgiving, the baking time is consistent, and the result slices cleanly every time. If this recipe worked well for you, leave a comment below with how yours turned out, or share it with someone who would appreciate a proper homemade cake. If you enjoyed this, you might also like the Mary Berry Panang Chicken Recipe for your next meal idea.