Mini Chocolate Banana Loaf Cakes Recipe

Mini Chocolate Banana Loaf Cakes

Who can resist the temptation of these soft, moist little banana beauties – and with Lily O'Brien's chocolate running through them, they are super hard to resist!



  • 250g plain flour
  • 115g soft dark brown sugar
  • 115g butter
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 500g ripe bananas, mashed
  • 80g Lily O’Brien’s Chocolate Mega Milk or 70% Dark Belgian Chocolate Share Bags – your choice (1 bag will be enough with some left over to snack on) roughly chopped
  • 1tsp bicarbonate of soda
  • pinch salt
  • Dried banana chips, roughly chopped



  • Heat the oven to 180°C/fan 160°C/gas mark 4
  • Sift the flour and bicarbonate of soda into a large bowl and add the cinnamon and salt
  • Cream together in a separate bowl, the butter and brown sugar
  • Stir in the eggs and mashed bananas until well mixed
  • Stir the banana mixture and chopped chocolate into the flour mixture until just combined
  • Spoon the mixture into the loaf tin/cases until it fills each case, just over half way
  • Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of a cake comes out clean
  • Leave to cool in the tin/cases for 5 minutes before turning out onto a cooling rack
  • Optional – sprinkle the top of each cake with chopped banana chips