Nigella Banana And Chocolate Cake

This delicious Banana and Chocolate Cake by Nigella Lawson is a quick and easy treat perfect for any occasion. With its creamy texture and rich chocolate icing, it’s a perfect balance of flavors. You can use overripe bananas and simple ingredients for a comforting, moist cake everyone will love.

Ingredients Needed

For the Cake:

• 350 grams (2 ¾ cups) plain flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 250 grams (1 cup + 2 tablespoons) soft unsalted butter
• 250 grams (1 ¼ cups) white sugar
• 3 medium overripe bananas (about 450 grams / 1 lb with skin on)
• 2 teaspoons vanilla extract
• 4 large eggs

For the Icing:

• 30 milliliters (2 tablespoons) rum (optional)
• 2 tablespoons golden syrup (or corn syrup)
• 50 grams (¼ cup) dark brown sugar
• 175 grams (6 oz) milk chocolate (finely chopped)
• Sprinkles (for decoration)

How To Make Banana And Chocolate Cake

1. For the Cake: Preheat the oven to 180ºC/160ºC Fan/350ºF. Grease and line a 23cm (9-inch) springform tin. In a bowl, combine the flour, baking powder, and bicarbonate of soda; set aside.
2. Cream the Butter and Sugar: In a freestanding mixer, beat the softened butter until smooth. Add the sugar and cream together. You can also use a hand blender or a wooden spoon if preferred.
3. Incorporate the Bananas and Vanilla: Add the peeled bananas, broken into chunks, and mix until fully incorporated. Then add the vanilla extract. The mixture may look curdled, but don’t worry—it’s fine.
4. Add the Eggs and Dry Ingredients: Add the eggs one at a time, alternating with the dry ingredients, mixing continuously until everything is fully combined.
5. Bake the Cake: Pour the batter into the prepared tin and bake for around 50 minutes, checking at 40 minutes. A cake tester should come out clean when the cake is done. Allow the cake to cool before unmoulding.
6. For the Icing: In a small saucepan, combine the rum (if using), golden syrup, dark brown sugar, and 2 tablespoons of water. Stir to dissolve, then heat over low heat without stirring. Bring to a boil, then remove from the heat.
7. Melt the Chocolate: Add the finely chopped milk chocolate to the pan and swirl to ensure it is covered by the hot liquid. Leave for a few minutes to melt, then whisk until smooth and shiny.
8. Decorate the Cake: Immediately pour the icing over the cooled cake, letting it drip down the sides. Use a spatula to help ease it over the top. Decorate with sprinkles or leave the shiny chocolate surface as is.

Recipe Tips

• Use overripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas give the cake a moist texture and natural sweetness.
• Don’t overmix the batter: Once you’ve added the flour and eggs, mix gently. Overmixing can make the cake dense instead of light and fluffy.
• Check cake early: Start checking the cake at 40 minutes to avoid overbaking. Every oven is different, and you want the cake to stay moist.
• Cool the cake completely: Let the cake cool before adding the icing. This helps the icing set smoothly and prevents it from sliding off.
• Choose the right chocolate: Use good-quality milk chocolate for the icing for a smooth and glossy finish. Avoid chocolate chips, as they may not melt as well.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
• Freeze: To freeze, wrap the cake tightly in plastic wrap and foil, then place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw at room temperature for a few hours before enjoying.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

• Calories: 323
• Total Fat: 7.85g
• Saturated Fat: 4.5g
• Cholesterol: 35mg
• Sodium: 180mg
• Potassium: 200mg
• Total Carbohydrate: 61.06g
• Dietary Fiber: 1.5g
• Sugars: 35g
• Protein: 3.74g

Try More Nigella Recipes:

• Nigella Ham Cooked In Cider
• Nigella Chicken And Chorizo Paella
• Nigella Sweet Chilli Sauce Recipe
• Nigella Lime Drizzle Cake