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Banana & chocolate chip traybake

Banana & chocolate chip traybake cut into squares

Banana & chocolate chip traybake

Name: Banana & chocolate chip traybake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 20
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

Barney Desmazery

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Serves 16 - 20

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Kick back with a cuppa and a slice of this banana & chocolate chip traybake. A good way to use up odds and ends, adding nuts or dried fruit works well too

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (20)

kcal301
fat14g
saturates8g
carbs40g
sugars30g
fibre1g
protein3g
salt0.23g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm rectangular baking tin and line it with baking parchment. Beat the butter and sugar together with an electric whisk for a few minutes until pale and creamy.
step 2

Crack in the eggs, one at a time, beating well after each addition — don’t worry if it looks curdled.
step 3

Add the vanilla, flour, baking powder and a pinch of salt. Fold together gently with a spatula until just combined, then stir in the mashed banana and chocolate chips. Scrape into the tin and smooth the top. Bake for 35-40 mins until golden and a skewer inserted comes out clean. Leave to cool completely in the tin.
step 4

To make the icing, sift the icing sugar into a bowl and stir in just enough lemon juice to make a thick, pourable icing (add the juice gradually — you might not need it all). Drizzle it over the cooled cake, then scatter with the banana chips. Leave to set before slicing into squares. Will keep in an airtight container for up to five days.

Recipe from Good Food magazine, September 2025

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A star rating of 4.7 out of 5.3 ratings

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