Thank you Tate & Lyle for this extremely yummy recipe, bananas and dark chocolate, what more do you want from a bake? It is a really dense loaf, due to the bananas, but it is really tasty and perfect with a cup of tea when the children have gone to bed. The children really loved it too – so great for a dessert or to take on a summer family picnic! You can find more recipes on the Tate & Lyle website.

Dark chocolate and banana loaf

A very yummy, dense, chocolate and banana loaf!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Author Tate & Lyle


  • 225 g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 4 very ripe bananas mashed with a fork
  • 3 tbsp creme fraiche
  • 1 tsp vanilla extract
  • 150 g butter softened
  • 100 g Tate & Lyle Light Soft Brown Sugar
  • 50 g Tate & Lyle Golden Caster Sugar
  • 3 eggs beaten
  • 75 g dark chocolate
  • 1 tbsp runny honey


  • Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line a loaf tin.
  • Sift the flour, baking powder, ground cinnamon and salt together in a bowl, then set aside.
  • Blitz the chocolate in a food processor until fine chips/chunks.
  • In a separate bowl, mix the banana with the creme fraiche and vanilla extract.
  • Beat together the butter and Tate & Lyle Sugars with the kitchenaid until light and fluffy. Gradually add the eggs, beating well between each addition. Finally add the flour mixture and mix thoroughly.
  • Fold in the banana and creme fraiche mixture, stir through the chocolate, then spoon the mixture into the tin.
  • Bake in the middle of the oven for 1 hour, you may need to give it an extra 15 minutes depending on your oven type.
  • Cool the cake in the tin for 10 minutes, then brush the top with honey. Leave for another 20 minutes, then carefully lift out and let cool completely on a wire rack before slicing and serving.

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Last Update: Saturday, 11th April 2020