Banana & Chocolate Chip Traybake Recipe
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.
- 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
