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Chocolate & banana tea bread


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cream the sugar and butter with an electric mixer for 2-3 mins in a large bowl.
  • Sift the flour, Dutch cocoa, salt and baking powder into another bowl.
  • Then gradually add the flour mixture, alternating with an egg at a time, continually mixing.
  • Add the sour cream, vanilla, chocolate chips and mashed banana. Fold in with a wooden spoon.
  • Then spoon the mixture into an oiled springform cake (or loaf) tin. Smooth the top and cook in the oven for about 1 hour until a skewer comes out clean from the centre.
  • Cool the cake on a rack, before sprinkling with icing sugar and serving.
  • from Tom Aikens, English chef


  • 100 gm caster sugar
  • 210 gm unsalted butter, softened
  • 200 gm plain flour
  • 35 gm Dutch cocoa
  • 1 tspn table salt
  • ½ tspn baking powder
  • 4 large eggs
  • 75 gm sour cream
  • 1 tspn vanilla extract
  • 225 gm chocolate chips
  • 4 ripe bananas, mashed
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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