Introduction

This banana and chocolate chip traybake is a wonderfully moist and flavorful treat perfect for any occasion. Packed with ripe bananas and gooey chocolate chips, it’s topped with a tangy lemon glaze and crunchy banana chips for extra texture. Simple to make and delicious to share, it’s sure to become a favorite in your baking repertoire.

Banana & Chocolate Chip Traybake Recipe - Recipe Image

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 softened 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. Don’t worry if the mixture looks curdled.
Step 4: Add the vanilla extract, self-raising flour, baking powder, and a pinch of salt. Fold everything together gently with a spatula until just combined.
Step 5: Stir in the mashed bananas and chocolate chips until evenly distributed. Scrape the batter into the prepared tin and smooth the surface.
Step 6: Bake for 35-40 minutes until golden and a skewer inserted into the center comes out clean. Leave to cool completely in the tin.
Step 7: To make the icing, sift the icing sugar into a bowl. Gradually stir in lemon juice until you have a thick, pourable glaze.
Step 8: Drizzle the lemon icing over the cooled cake and scatter the roughly crushed banana chips on top. Leave the icing to set before slicing into squares.

Tips & Variations

Use extra ripe bananas for the best natural sweetness and moist texture.
Swap chocolate chips for chopped nuts or dried fruit for a different twist.
If you prefer, replace banana chips topping with toasted coconut flakes for added crunch.

Storage

Store the traybake in an airtight container at room temperature for up to five days. For best texture, avoid refrigerating as it can dry out the cake. To refresh before serving, warm slices gently in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed—just make sure to drain any excess liquid before mixing to avoid a soggy batter.

How do I know when the traybake is fully cooked?

Insert a skewer or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached, but no wet batter.

Banana & Chocolate Chip Traybake Recipe

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★★★★★

4.6 from 309 reviews

This Banana & Chocolate Chip Traybake is a moist and flavorful cake combining ripe bananas and melty chocolate chips, topped with a zesty lemon icing and crunchy banana chips for added texture. Perfect for an afternoon treat, it’s simple to make with common pantry ingredients and bakes to a golden perfection.

Author: Marco
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

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
Pinch of salt
4–5 very ripe bananas, peeled and mashed
150g chocolate chips

Icing

200g icing sugar
1 lemon, juiced
2 handfuls of banana chips, roughly crushed

Instructions

Prep the oven and tin: Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm rectangular baking tin and line it with baking parchment to prevent sticking.
Cream butter and sugar: Beat the softened butter and light brown soft sugar together using an electric whisk for a few minutes until the mixture is pale and creamy, which incorporates air for a light texture.
Add eggs: Crack in the eggs one at a time, beating well after each addition. The batter may look curdled but this is normal and will smooth out.
Incorporate dry ingredients: Add vanilla extract, self-raising flour, baking powder, and a pinch of salt. Fold together gently with a spatula until just combined to avoid overmixing for a tender crumb.
Mix in bananas and chocolate chips: Stir through the mashed very ripe bananas and chocolate chips evenly throughout the batter.
Bake the traybake: Scrape the batter into the prepared tin, smoothing the top with a spatula. Bake in the oven for 35-40 minutes until golden and a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
Prepare the lemon icing: Sift the icing sugar into a bowl. Gradually stir in lemon juice until you achieve a thick, pourable icing consistency—adding juice slowly so it doesn’t become too runny.
Decorate the cake: Drizzle the lemon icing over the cooled traybake, then scatter roughly crushed banana chips on top. Leave the icing to set before slicing into squares.
Storage: Store the traybake in an airtight container for up to five days to maintain freshness.

Notes

Use very ripe bananas for maximum flavor and natural sweetness.
Ensure the cake is completely cool before icing to prevent melting the icing.
You can substitute banana chips with chopped nuts for extra crunch if preferred.
This traybake freezes well; slice before freezing and thaw slices at room temperature.
For a dairy-free option, substitute butter with vegan margarine and ensure chocolate chips are dairy-free.

Keywords: banana cake, chocolate chip, traybake, lemon icing, easy dessert, moist banana bread, baking