Dessert

Banana & Chocolate Chip Traybake Recipe

ByEthan Lark February 8, 2026February 8, 2026

Introduction

This Banana & Chocolate Chip Traybake is a moist, comforting treat that combines the natural sweetness of ripe bananas with rich chocolate chips. Topped with a zesty lemon icing and crunchy banana chips, it’s perfect for sharing or enjoying with your afternoon tea.

The image shows a rectangular white baking tray filled with a golden-brown cake cut into twelve pieces, three pieces already taken out. The cake has a moist texture and is topped with white icing drizzled in thin stripes and scattered with light yellow banana chips. Two pieces of the cake are placed on white plates with a blue inner surface and golden rims, each accompanied by a small silver fork resting nearby. A cup of light brown coffee is visible near the plates on a white marbled texture covered with a blue cloth that has a textured pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g unsalted butter, softened, plus extra for the tin
250g light brown soft sugar
4 eggs
2 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
4-5 very ripe bananas, peeled and mashed
150g chocolate chips
200g icing sugar
1 lemon, juiced
2 handfuls of banana chips, roughly crushed

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter a 20 x 30cm rectangular baking tin and line it with baking parchment.
Step 2: Beat the butter and light brown sugar together with an electric whisk for a few minutes until pale and creamy.
Step 3: Crack in the eggs, one at a time, beating well after each addition. It may look curdled but don’t worry.
Step 4: Add the vanilla extract, self-raising flour, baking powder, and a pinch of salt. Fold gently with a spatula until just combined.
Step 5: Stir in the mashed bananas and chocolate chips. Scrape the batter into the prepared tin and smooth the top.
Step 6: Bake for 35-40 minutes until golden and a skewer inserted in the center comes out clean. Let the cake cool completely in the tin.
Step 7: To make the icing, sift the icing sugar into a bowl and gradually stir in lemon juice until you have a thick, pourable consistency.
Step 8: Drizzle the lemon icing over the cooled cake and scatter the crushed banana chips on top. Allow the icing to set before slicing into squares.

Tips & Variations

For extra moistness, use very ripe bananas with plenty of brown spots.
Swap chocolate chips for chopped nuts or dried fruit if preferred.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
If you like a tangier icing, add more lemon juice gradually to taste.

Storage

Store the traybake in an airtight container at room temperature for up to five days. If you want to keep it longer, wrap tightly and freeze for up to a month. To reheat, warm in a low oven or microwave slices briefly until just warmed through.