When I have ripe Bananas, I wait for a few more days until they turn very dark and smell nearly fermenting. Then I make ‘My Legendary Banana Cake’, always the same cake. Today I wanted to make something different, so I decided to add Cocoa Powder and Chocolate Chips to it. I increased the amount of Butter a little bit. The result was excellent!

Cake Tin

Loaf Tin (OR 18 to 20cm Round Cake Tin)


125g Salted Ordinary Butter *softened
1/2 cup Caster Sugar
3 large Eggs *at room temperature
2 Very-Well-Ripe Large Bananas *mashed
1 tablespoon Rum
1 & 1/3 cups Self-Raising Flour
1/3 cup Cocoa Powder
1 teaspoon Bi-Carb Soda
1/2 cup Dark Chocolate Chips
Softly Whipped Cream to serve

  1. Preheat oven to 170C. Line the base and sides of a loaf tin with baking paper.
  2. Beat Butter and Sugar in a bowl until pale and creamy. Add Eggs, 1 at a time. Add mashed Banana and Rum, and mix well.
  3. Mix Self-Raising Flour, Cocoa Powder and Bi-Carb Soda, and sift in and stir. Finally add Dark Chocolate Chips and combine well.
  4. Spoon into the prepared loaf tin and smooth the surface. Bake for 50 to 60 minutes or until cooked through. Allow to cool on a wire rack.
  5. Serve warm or cool with soft whipped Cream.