Chocolate and Banana Traybake Cake: a yummy moist cake full of chocolate and banana flavours and topped with a fudgy frosting ❤
Hello bakers! With the trend for baking with bananas still going strong I thought I’d make a delicious Chocolate & Banana Traybake Cake. Using up the very ripe bananas 🍌 we all have in the fruit bowl at the end of the week that make this recipe so moist and yummy.
I’ve used two very ripe bananas in the recipe, and it’s so important to use the almost black bananas for baking otherwise you won’t get the intense banana flavour coming through. I’ve paired this bake with cocoa powder for a different twist on the classic banana cake. It is SO good! You can taste the banana and the chocolate and they compliment each other so well.
This recipe for Chocolate and Banana cake will last for a few days in a sealed container and it gets better and better as the days go on. The flavour of banana continues to develop after baking which is part of what makes it so yummy!! There’s definitely something about banana cake that is so tempting and delicious… and makes you want just one more slice. I’m a huge fan of banana cake and it’s such an easy bake to whip up quickly and enjoy for an afternoon treat! I mean it does have banana in so maybe even enjoy it for breakfast, why not?!
I wanted to try a different kind of topping for this recipe. For a banana cake I’d usually go for a buttercream or a cream cheese frosting but this time I bring to you a fudgy condensed milk sticky sweet and sooooo amazingly good topping!!! It reminds me of fudge and has that sort of flavour which is probably why I love it so much! You make it in a similar way to fudge as well with simmering condensed milk, butter and sugar on the hob until it’s bubbling and turning a golden colour. I’ve added in chocolate to flavour it and oh wow… so delicious!!! It needs to chill before you can spread it over the cake and will still be a soft set when fully cool so don’t worry.
Like any other traybake cake this one is easy to make with the topping requiring a little more effort but it’s so worth it! I really love this one and my partner has given it rave reviews so it must be good!!
I really hope you enjoy it as much as I do!! Happy baking all ⭐️
- 225g butter (I used stork)
- 225g dark muscavado sugar
- 3 medium eggs
- 2 very ripe medium bananas
- 250g self raising flour
- 40g cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
For the fudgy topping:
- 85g unsalted butter
- 85g caster sugar
- 200g condensed milk
- 100g milk chocolate chips
- Chocolate sprinkles
- Preheat the oven to 160c fan/180c/Gas Mark 4. Line a 12 x 9 inch traybake tin with baking paper and set aside.
- Mash the two bananas together in a bowl and set aside.
- Cream the butter and sugar together until fluffy and slightly lighter and until no lumps of sugar.
- Add in the eggs, vanilla and mashed bananas and give it a good mix. It might look a little curdled but don’t worry.
- Fold through the flour, cocoa powder and baking powder until fully combined.
- Pour into baking tin and bake for 22 – 25 minutes. The cake will be slightly coming away from the sides when done and when a skewer is inserted it will come out clean.
- Leave to fully cool in the tin.
- To make the fudgy topping. Place the condensed milk, butter and sugar in the pan and slowly heat on medium until melted. Give it a stir every now and then. Bring the mix to the boil and then simmer for about 5 minutes or until it changes to a golden colour. Take off the heat and allow to cool for 5 minutes. Add in 50g of the chocolate chips and stir until melted. Pour into a clean bowl and leave to chill in the fridge for 30 minutes.
- Once chilled spread across the top of the cake. Sprinkle over the remaining chocolate chips and any sprinkles you’d like. Slice and enjoy! The topping will be sticky to touch still and this is normal and delicious!
Happy Baking all!
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