Nigella Banana and Chocolate Cake is made with ripe bananas, dark chocolate, unsalted butter, caster sugar, all-purpose flour, baking powder, baking soda, vanilla extract, and sour cream. This British Banana and Chocolate Cake recipe creates a moist and indulgent dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.
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Why You Will Love Nigella Banana And Chocolate Cake
- Amazing Taste: The mix of ripe bananas and smooth dark chocolate creates a wonderful flavor. The sweetness of the bananas and the rich taste of the chocolate come together to make a delicious dessert that you will love.
- Soft and Moist: The cake is very soft and moist, thanks to the sour cream and bananas in it. Every bite is fluffy and moist, making you want to eat more and more.
- Simple to Make: This cake is perfect for beginners in baking. The instructions are easy to follow, and you only need basic ingredients that you probably already have in your kitchen. This recipe is very straightforward, making it almost impossible to mess up.
What Is Nigella Banana And Chocolate Cake Recipe?
Nigella Banana and Chocolate Cake is a delicious and moist dessert that mixes sweet bananas with rich dark chocolate. This cake is easy to make and perfect for anyone who loves the combination of chocolate and fruit flavors. It’s a great choice for a tasty treat or a special occasion. Enjoy making and eating this wonderful cake!
Is Banana And Chocolate A Good Combination In The Cake?
Yes, banana and chocolate go very well together in a cake. The sweet taste and soft feel of ripe bananas match nicely with the deep and rich taste of chocolate. This mix makes the cake very moist and full of flavor. Bananas make the cake sweet and soft while Chocolate gives the cake a special taste. People enjoy this mix because it tastes and feels good.
Nigella Banana And Chocolate Cake Ingredients
- 3 ripe bananas
- 200g dark chocolate (about 60-70% cocoa)
- 125g unsalted butter
- 150g caster sugar (or fine white sugar)
- 2 large eggs
- 150g all-purpose flour (plain flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 120g sour cream
How To Make Nigella Banana And Chocolate Cake
- Prep the Oven and Pan: Heat your oven to 180°C (350°F). Use butter or oil to lightly grease a round cake pan (about 9-inch or 23 cm) and put a piece of baking paper at the bottom.
- Mash Bananas: Peel the bananas and use a fork to mash them until they are smooth. Put them to the side.
- Melt Chocolate and Butter: Break the chocolate into small pieces and cut the butter into chunks. Put them in a bowl that can go over a pot of simmering water (but not touching the water). Stir until they melt together and are smooth. Then, take the bowl off the pot.
- Mix Sugar and Eggs: In a big bowl, beat the sugar and eggs together until they are light and fluffy.
- Combine Chocolate Mixture: Slowly pour the melted chocolate and butter into the egg and sugar mixture, stirring all the time.
- Add Dry Ingredients: Sift the flour, baking powder, and baking soda into the mixture. Gently mix until just combined. Don’t overmix.
- Add Bananas, Vanilla, and Sour Cream: Stir in the mashed bananas, vanilla extract, and sour cream until everything is well mixed.
- Bake the Cake: Pour the batter into your prepared pan and smooth the top. Bake for about 45 to 50 minutes. Check if it’s done by poking a skewer or a thin knife into the middle. If it comes out clean or with a few crumbs, it’s ready.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, take it out and let it cool completely on a wire rack.
Recipe Tips
- Use Ripe Bananas: Choose bananas that are ripe with brown spots for the best sweetness and flavor.
- Pick Quality Dark Chocolate: Use quality dark chocolate, aiming for 60-70% cocoa for a rich flavor.
- Check Baking Time: Oven temperatures can vary, so check your cake a bit earlier than the stated time. A toothpick or skewer should come out clean or with a few moist crumbs.
- Avoid Overmixing: Mix the batter until just combined to keep the cake light and fluffy. Some lumps are okay.
- Cool Properly: Let the cake cool in the pan for 10 minutes, then on a wire rack until completely cool. This ensures it slices well.
- Ingredients at Room Temperature: Use eggs and sour cream at room temperature for a smoother batter.
- Careful Melting: When melting chocolate and butter, make sure no water gets into the mix to avoid the chocolate from seizing.
- Oven Rack Position: Bake the cake on the middle rack of the oven for even baking.
- Sifting Dry Ingredients: Sift flour, baking powder, and baking soda together to avoid lumps for a better texture.
What To Serve With Banana And Chocolate Cake?
You can eat Banana And Chocolate Cake as it is or add a little powdered sugar on top, a scoop of whipped cream, or some melted chocolate.
How To Store Banana And Chocolate Cake?
- At Room Temperature: After the cake cools down, wrap it in plastic wrap or store it in a tightly sealed container. It will stay fresh and moist for up to 3 days. Make sure to keep it in a cool, dry place away from direct sunlight.
- In the Fridge: For longer storage, you can keep the cake in the refrigerator. First, let it cool completely. Then, wrap it in plastic wrap or put it in an airtight container. This way, it stays good for up to 5 days.
- In the Freezer: If you want to store the cake for a much longer time, cool the cake completely first. Wrap the whole cake or individual slices tightly in plastic wrap to protect it from freezer burn. You can freeze the cake for up to 3 months. When you’re ready to eat it, let it thaw slowly in the fridge before bringing it to room temperature for the best taste and texture.
How to Warm Up Banana and Chocolate Cake:
- In the Microwave: Put a piece of the cake on a plate that can go in the microwave. Heat it for 20-30 seconds at medium power. Check if it’s warm enough. If it needs more heat, do it for a few more seconds. But be careful not to heat it too much, or it might get dry.
- In the Oven: Warm your oven to 180°C (350°F). Wrap the cake in aluminum foil to keep it from getting dry. Put the cake on a baking tray and heat it for about 10 minutes. This method is good for heating a larger piece or the whole cake.
- By Steaming: This method helps keep the cake moist. Wrap the cake or a slice in aluminum foil. Place it over a pot of simmering water. Steam it for 5-7 minutes. Make sure the cake is sealed well in the foil.
FAQs
How Do I Prevent The Cake From Becoming Too Dense?
To keep your cake light and not too heavy, mix the batter just until everything is mixed together. Do not mix too much, as this can make the cake heavy. Also, it’s very important to measure the ingredients exactly right. Using the wrong amount of flour or things like baking powder or baking soda can make the cake too dense.
Is It Necessary To Use Sour Cream In The Recipe, Or Can I Use A Substitute?
You don’t always need to use sour cream in the recipe. If you don’t have it, you can use something else like Greek yogurt, mayonnaise, or buttermilk instead.
How Do I Prevent The Cake From Sticking To The Pan?
To Prevent the cake from sticking to the pan, first, spread butter or cooking spray all over the inside of the pan. Then, sprinkle some flour inside or put a piece of baking paper on the bottom. This will help you easily take the cake out after it’s baked.
How Do I Achieve A Nice, Even Rise In The Cake?
To get a smooth, even rise in your cake, check that your baking powder and baking soda are not old and measure them correctly. Also, keep the oven door closed while the cake is baking. Opening the oven can cause the temperature to drop, affecting how the cake rises.
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Nigella Banana And Chocolate Cake Nutrition Facts
- Calories: 350 calories
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 50g
- Dietary Fiber: 3g
- Sugars: 25g
- Protein: 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Banana And Chocolate Cake
Description
Nigella Banana and Chocolate Cake is made with ripe bananas, dark chocolate, unsalted butter, caster sugar, all-purpose flour, baking powder, baking soda, vanilla extract, and sour cream. This British Banana and Chocolate Cake recipe creates a moist and indulgent dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prep the Oven and Pan: Heat your oven to 180°C (350°F). Use butter or oil to lightly grease a round cake pan (about 9-inch or 23 cm) and put a piece of baking paper at the bottom.
- Mash Bananas: Peel the bananas and use a fork to mash them until they are smooth. Put them to the side.
- Melt Chocolate and Butter: Break the chocolate into small pieces and cut the butter into chunks. Put them in a bowl that can go over a pot of simmering water (but not touching the water). Stir until they melt together and are smooth. Then, take the bowl off the pot.
- Mix Sugar and Eggs: In a big bowl, beat the sugar and eggs together until they are light and fluffy.
- Combine Chocolate Mixture: Slowly pour the melted chocolate and butter into the egg and sugar mixture, stirring all the time.
- Add Dry Ingredients: Sift the flour, baking powder, and baking soda into the mixture. Gently mix until just combined. Don’t overmix.
- Add Bananas, Vanilla, and Sour Cream: Stir in the mashed bananas, vanilla extract, and sour cream until everything is well mixed.
- Bake the Cake: Pour the batter into your prepared pan and smooth the top. Bake for about 45 to 50 minutes. Check if it’s done by poking a skewer or a thin knife into the middle. If it comes out clean or with a few crumbs, it’s ready.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, take it out and let it cool completely on a wire rack.
Notes
- Use Ripe Bananas: Choose bananas that are ripe with brown spots for the best sweetness and flavor.
Pick Quality Dark Chocolate: Use quality dark chocolate, aiming for 60-70% cocoa for a rich flavor.
Check Baking Time: Oven temperatures can vary, so check your cake a bit earlier than the stated time. A toothpick or skewer should come out clean or with a few moist crumbs.
Avoid Overmixing: Mix the batter until just combined to keep the cake light and fluffy. Some lumps are okay.
Cool Properly: Let the cake cool in the pan for 10 minutes, then on a wire rack until completely cool. This ensures it slices well.
Ingredients at Room Temperature: Use eggs and sour cream at room temperature for a smoother batter.
Careful Melting: When melting chocolate and butter, make sure no water gets into the mix to avoid the chocolate from seizing.
Oven Rack Position: Bake the cake on the middle rack of the oven for even baking.
Sifting Dry Ingredients: Sift flour, baking powder, and baking soda together to avoid lumps for a better texture.