Description
Delight in this moist and flavorful Banana & Chocolate Chip Traybake, combining ripe bananas and melty chocolate chips into a soft, golden cake. Finished with a zesty lemon icing and crunchy banana chips on top, it’s an irresistible treat perfect for teatime or dessert.
Ingredients
Scale
Cake
- 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
Icing and Topping
- 200g icing sugar
- 1 lemon, juiced
- 2 handfuls of banana chips, roughly crushed
Instructions
- Prepare Oven and Tin: Heat the oven to 180C (160C fan or gas mark 4). Butter a 20 x 30 cm rectangular baking tin and line it with baking parchment to prevent sticking and ensure easy removal.
- Mix Butter and Sugar: Using an electric whisk, beat the softened butter and light brown sugar together for a few minutes until the mixture is pale and creamy, which aerates the batter for a light texture.
- Add Eggs: Crack in the eggs one at a time, beating well after each addition. The mixture may look curdled—this is normal and will come together once dry ingredients are folded in.
- Combine Dry Ingredients: Add vanilla extract, self-raising flour, baking powder, and a pinch of salt to the mix. Gently fold these ingredients in with a spatula until just combined to avoid overmixing which can toughen the cake.
- Add Bananas and Chocolate Chips: Stir in the mashed ripe bananas and chocolate chips evenly into the batter to distribute flavor and moistness throughout the cake.
- Bake the Cake: Pour the batter into the prepared tin, smooth the surface with a spatula, and bake in the preheated oven for 35-40 minutes. The cake is done when golden brown and a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the tin to set the structure before icing.
- Prepare the Icing: Sift the icing sugar into a bowl and gradually stir in lemon juice until you achieve a thick but pourable icing consistency. Add juice slowly to avoid making it too runny.
- Ice and Decorate: Drizzle the lemon icing over the cooled cake, then scatter the roughly crushed banana chips on top for added texture and flavor.
- Set and Serve: Leave the icing to set completely before slicing the cake into squares. Store leftovers in an airtight container for up to five days to maintain freshness.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Ensure cake is completely cool before icing to prevent the icing from melting.
- If you prefer, substitute banana chips topping with chopped nuts for a different crunch.
- This traybake keeps well but is best enjoyed within five days.
- You can replace chocolate chips with chunks or a mix of dark and milk chocolate depending on preference.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: banana traybake, chocolate chip cake, lemon icing cake, quick banana cake, traybake dessert
