A moist and tender chocolate banana loaf cake enriched with sour cream and finished with a rich chocolate glaze, perfect for breakfast or dessert.
Why You’ll Love This Recipe
This Chocolate Banana Loaf Cake combines the irresistible flavor of ripe bananas with deep, dark cocoa and a hint of vanilla, all made extra rich with sour cream for maximum moisture. The result is a perfectly soft, slightly dense loaf that’s elevated with a glossy chocolate glaze. It’s a simple, satisfying cake perfect for brunches, afternoon tea, or a cozy dessert. Easy to prepare and sure to impress, it’s a must-bake for banana and chocolate lovers alike.
Ingredients
For the Cake:
45 g high-quality cocoa powder
95 g boiling water
110 g ripe banana pulp (about 1 medium banana)
90 g sour cream (15% fat recommended)
2 eggs (category C1)
1 tsp vanilla extract
130 g all-purpose flour
25 g corn starch
100 g sugar (can use 50:50 white and brown sugar)
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
140 g softened unsalted butter (not melted)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Batter
Preheat oven to 175°C (350°F). Grease and flour a loaf pan. In a small bowl, combine cocoa powder with boiling water, mixing until smooth. Set aside to cool slightly.
In a separate bowl, mash the banana and mix with sour cream. Add the eggs and vanilla extract and whisk until well combined. Stir in the cooled cocoa mixture and the softened butter.
In another bowl, sift together the flour, cornstarch, sugar, baking soda, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients, stirring until just combined. Do not overmix.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze (Optional)
Once the cake is fully cooled, top with your favorite chocolate glaze or ganache for an extra layer of indulgence.
Servings and timing
Makes 8 servings
Prep time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour 10 minutes
Calories: Approximately 320 kcal per serving
Variations
- Add chocolate chips or chopped nuts to the batter for extra texture.
- Sprinkle sea salt on top of the glaze for a sweet-salty contrast.
- Substitute Greek yogurt for sour cream for a tangier profile.
- Use espresso powder in the cocoa mixture to enhance the chocolate flavor.
- Top with sliced bananas or coconut flakes for a decorative finish.
Storage/Reheating
Store the loaf cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. The cake also freezes well (without glaze) for up to 2 months—thaw at room temperature before serving.
FAQs
Can I use frozen bananas?
Yes, thaw and drain them well before using. Make sure to mash thoroughly.
What’s the best cocoa to use?
Use unsweetened, high-quality cocoa powder for the richest flavor.
Can I skip the glaze?
Absolutely, the loaf is delicious on its own or simply dusted with powdered sugar.
How do I make a quick glaze?
Melt 100 g dark chocolate with 2 tbsp butter and 1 tbsp cream for a smooth glaze.
Can I make this loaf gluten-free?
Yes, use a gluten-free flour blend designed for baking.
Why is cornstarch used?
Cornstarch lightens the texture, creating a softer, more tender crumb.
Can I use oil instead of butter?
Yes, substitute an equal amount of neutral oil, though flavor and texture will vary slightly.
What size loaf pan should I use?
A standard 9×5 inch (23×13 cm) loaf pan works best for this recipe.
Is it okay to reduce the sugar?
You can reduce the sugar slightly, but keep at least 80 g for balanced sweetness and structure.
Can I add fruit or other mix-ins?
Yes, chopped dates, dried cherries, or walnuts are excellent additions.
Conclusion
Chocolate Banana Loaf Cake with Glaze is the perfect blend of comforting banana flavor and rich chocolate indulgence. Moist, flavorful, and versatile, it’s an ideal choice for a cozy breakfast, an afternoon pick-me-up, or an easy homemade dessert. Whether served plain or topped with glaze, each slice is sure to satisfy your sweet tooth with minimal effort.
Chocolate Banana Loaf Cake with Glaze
A moist and tender chocolate banana loaf cake enriched with sour cream and finished with a rich chocolate glaze, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 45 g high-quality cocoa powder
- 95 g boiling water
- 110 g ripe banana pulp (about 1 medium banana)
- 90 g sour cream (15% fat recommended)
- 2 eggs (category C1)
- 1 tsp vanilla extract
- 130 g all-purpose flour
- 25 g corn starch
- 100 g sugar (can use 50:50 white and brown sugar)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 140 g softened unsalted butter (not melted)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a loaf pan.
- Mix cocoa powder with boiling water until smooth; let cool slightly.
- In a bowl, mash banana pulp with sour cream. Add eggs and vanilla extract, whisk until combined.
- Add the cocoa mixture and softened butter to the banana mixture; mix well.
- In another bowl, sift together flour, cornstarch, sugar, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Notes
- Ensure bananas are very ripe for maximum flavor and moisture.
- Let the cocoa mixture cool slightly to avoid curdling the eggs.
- A chocolate glaze or ganache can be added once the cake is fully cooled.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: Approx. 18 g
- Sodium: Approx. 200 mg
- Fat: Approx. 18 g
- Saturated Fat: Approx. 11 g
- Unsaturated Fat: Approx. 6 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 36 g
- Fiber: Approx. 2 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 85 mg