Loaf Cake

  • 220 grams (7.75 ounces) flour
  • 30 grams (1 ounce) cocoa powder
  • 100 grams (3.5 ounces) buttermilk
  • 150 grams (5.3 ounces) sugar
  • 350 grams (12.3 ounces) banana puree
  • 16 grams (0.56 ounces) baking powder
  • 80 grams (2.8 ounces) vegetable oil
  • 2 large eggs
  • Zest of 1 lemon


  • Mixing Bowls

    Choose a set of mixing bowls in different sizes. Larger ones are perfect for combining the dry and wet ingredients, while smaller ones are great for sifting flour or mixing smaller quantities.

  • Hand Mixer or Stand Mixer

    A hand mixer or stand mixer will make beating the eggs and sugar a breeze, ensuring a light and fluffy batter.

  • Sifter

    Sifting the dry ingredients helps to avoid lumps and ensures they combine smoothly. You don't want any pockets of flour or cocoa in your cake!

  • Loaf Pan

    A 9x5 inch loaf pan is the perfect size for this recipe. Grease it well and sprinkle with flour to avoid sticking.

  • Wooden Skewer or Toothpick

    Use this to check the doneness of the cake. If it comes out clean, your cake is ready!


Step 1

Preheat your oven to 356F (180C). Make sure the oven is fully preheated before putting the cake in to ensure even baking.

Step 2

In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy. You can use a hand mixer or a stand mixer; this usually takes about 3-5 minutes on medium speed.

Step 3

Gradually add the vegetable oil and buttermilk in a thin stream while continuing to mix until smooth and well combined. Pouring the liquids slowly helps to maintain the batter's consistency.

Step 4

Mix in the banana puree until fully incorporated.

Step 5

Sift together the flour, cocoa powder, and baking powder, then add these dry ingredients to the wet mixture in 2 to 3 batches, mixing well after each addition. Sifting helps prevent lumps in the batter.

Step 6

Grease a loaf mold with butter and sprinkle it with flour to prevent sticking. You can use parchment paper for easier release.

Step 7

Pour the batter into the prepared mold and bake for 45-50 minutes. When checking for doneness, the skewer should come out clean or with just a few crumbs attached.

Step 8

Allow the cake to cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely. Cooling in the mold helps to set the structure of the cake, making it easier to remove.

Step 9

Sprinkle the cooled loaf cake with powdered sugar before serving if desired. You can also add a drizzle of lemon glaze for an extra touch of flavor.


What could be more delightful than serving up slices of this moist banana-cocoa loaf cake at your next gathering? Whether you're hosting a brunch or a casual afternoon tea, this cake makes an ideal centerpiece. It pairs wonderfully with fresh berries and a dollop of whipped cream, adding a touch of tangy sweetness to each bite. For a more indulgent twist, drizzle a bit of chocolate sauce over the slices, or serve with a scoop of vanilla ice cream—heavenly! For a lighter option, a dusting of powdered sugar and some lemon zest can elevate the flavors while keeping it simple and elegant. Feeling adventurous? This loaf cake can even be turned into a decadent dessert served warm with a side of caramel sauce. Or, if you've got leftovers (as if!), toast a slice for breakfast and top it with some nut butter and sliced bananas. The possibilities are endless, and each one more delicious than the last!


For a gluten-free version of this scrumptious loaf cake, substitute the all-purpose flour with a gluten-free flour blend. These blends are usually made up of rice flour, tapioca starch, and potato starch, and work marvelously in most baking recipes. Be sure to check that your baking powder is gluten-free as well. To make this loaf cake vegan, replace the eggs with a combination of chia seeds and water (1 tablespoon of chia seeds mixed with 2.5 tablespoons of water per egg), and use a vegan-friendly buttermilk substitute. You can make a simple vegan buttermilk by combining 1 tablespoon of lemon juice or apple cider vinegar with 1 cup of any non-dairy milk, then let it sit for a few minutes until it curdles. Opt for a neutral vegetable oil or melted coconut oil to finish it off. You'll still achieve a deliciously moist and flavorful cake—sans any animal products!


  • Why did my loaf cake sink in the middle?

    This can happen if the cake is underbaked or if there was too much banana puree, causing it to be too dense. Always check with a wooden skewer to ensure it's fully cooked.

  • Can I use overripe bananas for this recipe?

    Yes! Overripe bananas are actually ideal for this recipe as they are sweeter and mash more easily, giving you a better banana flavor.

  • What if I don't have buttermilk?

    You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.

  • Can I add nuts or chocolate chips to the batter?

    Absolutely! Feel free to fold in about 1/2 to 1 cup of chopped nuts or chocolate chips after you’ve mixed in the dry ingredients for added texture and flavor.

  • How can I ensure my cake has a moist texture?

    Using ripe bananas and paying close attention to the baking time are key. Also, make sure not to overmix the batter as this can lead to a tough texture.

  • How do I store this banana-cocoa loaf cake?

    Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.

Nutrition facts

Chocolate & banana loaf cake
Recipe Yield:10 servings
Calories:Approximately 325 calories per serving
Calories (Min - Max):300 - 350
Total Fat:12g
Saturated Fat:2g
Total Carbohydrate:45g
Total Sugars:25g