• 200g unsalted butter (room temperature)
  • 250g light brown sugar
  • 2 whole very ripe bananas
  • 100g buttermilk or natural yoghurt
  • 1 tsp vanilla bean paste
  • 3 large eggs
  • 1/2 tsp salt
  • 250g self-raising flour
  • 120g dark chocolate, cut into large chunks
  • 120g white chocolate, cut into large chunks


  1. Preheat the oven to 180*C. Grease and line a deep rectangular brownie tray with greaseproof paper in two strips to make it really easy to remove the baked banana cake.
  2. In the bowl of a stand mixer, or large bowl cream together the butter and sugar until light and fluffy. This should take 6-10 minutes.
  3. Meanwhile, remove both black ends of the banana, and roughly the banana and peel. Add to a high speed blender with the buttermilk and vanilla bean paste and blend until smooth. Don’t worry if it turns a bit beige – the banana peel is very prone to oxidization, but nothing’s gone wrong.
  4. Now that the butter and sugar are light and fluffy, add one egg at a time, beating well after each addition.
  5. Add the salt, and then on a low speed, alternate additions of the flour and banana mixture in about 2-3 stages. Fold in the chocolate chunks and add to the lined baking tray.
  6. Bake for 30 minutes until a skewer comes out clean (be careful not to confuse batter with melted chocolate!). Leave to cool for 10 minutes in the tray before transferring to a wire rack.
  7. Enjoy while still warm.