Chocolate and Banana Cake

Serve 8-10


  • 235g (8 ½ oz) self-raising flour
  • pinch of mixed spice
  • 115g (4 oz) light muscodavo sugar
  • 4 bananas, mashed
  • 2 eggs, beaten
  • 115g (4 oz) coconut oil, melted
  • 1 tbsp golden syrup
  • 50g (1 ¾ oz) dark chocolate, chopped

For the topping

  • 150g (5 ½ oz) dates
  • 1 tbsp molasses
  • 100ml (3 ½ fl oz) water
  • 100g (3 ½ oz) dark chocolate, chopped


  1. Pre-heat the oven to 175°C/325°F/Gas mark 3. Grease and base line a 2lb loaf tin.
  2. Place all the ingredients into a large bowl and mix thoroughly to combine.
  3. Spoon into the prepared loaf tin and bake for 1 hour and 20 minutes, until the top is golden and a knife inserted comes out clean (except for a bit of melted chocolate on it).
  4. Meanwhile, place the dates, water and molasses into a small pan and bring to the boil. Simmer for 8-10 minutes until the dates are soft and the liquid is syrupy. Remove from the heat and allow to cool before blending to a puree (you may need to add a teaspoon of water to help loosen.
  5. Melt the chocolate in a bowl over a pan of simmering water then leave to cool slightly before adding to the date mixture. Beat together.
  6. When the cake is cooked remove from the tin and leave to cool on a baking rack for 20 minutes before spreading the topping over the top.


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