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Banana and Chocolate Loaf

  • Cooking time1 hour 15 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Banana and Chocolate Loaf


  • 125g (4½ oz) Stork packet
  • 175g (6 oz) soft brown sugar
  • 4 small ripe bananas, mashed
  • Finely grated rind of 1 lemon (optional)
  • 2 medium eggs, beaten
  • 225g (8 oz) self-raising flour, sieved
  • 85g (3 oz) chocolate drops
  • 150g soft cheese
  • 40g (1 ½ oz) Stork tub
  • 55g (2 oz) icing sugar, or to taste
  • Few drops vanilla essence

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Lightly grease a 1kg (2 lb) loaf tin and line with baking paper.
  2. Place all the ingredients in a large mixing bowl and beat until well mixed. Turn into the prepared tin.
  3. Cook in a preheated oven at 170°C, 150°C fan , Gas 3 for 1 - 1¼ hours until a skewer inserted in the centre comes out clean.
  4. Turn out and cool on wire tray.
  5. Mix all topping ingredients together until smooth and spread over the banana cake.