Cherry and Chocolate Banana Loaf Cake
This cherry and chocolate banana loaf is a simple homemade bake that’s naturally sweetened by ripe bananas and cherries, with just a modest amount of added sugar and oil. The combination of cocoa, chocolate chips and juicy cherries makes it feel like a treat, while the oats add texture and help make it satisfying enough for breakfast as well as afternoon tea.
It’s a versatile recipe that’s just as suitable for summer garden parties and picnics as it is for a weekend bake. If you need a dairy-free version, simply use dairy-free chocolate chips and plant-based milk. For a gluten-free loaf, replace the flour with a suitable gluten-free flour blend and use certified gluten-free oats.
Serve the cake as it is, decorate it with fresh cherries, or drizzle over melted chocolate for a more indulgent finish.
Ingredients
Method
- Preheat the oven to 170°C. Line a 900g loaf tin with baking parchment.
- Mash the bananas in a large mixing bowl until smooth.
- Stir in the vegetable oil, vanilla extract, cocoa powder, cinnamon and eggs until well combined.
- Add the self-raising flour, baking powder and oats, mixing until just combined.
- Stir in the muscovado sugar and chocolate chips. If the batter seems too thick, add a splash of milk to loosen it slightly.
- Gently fold in the halved cherries.
- Spoon the mixture into the prepared loaf tin and level the top.
- Bake for 45–55 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- If you like, drizzle with melted chocolate and leave it to set before slicing.