Nigella Banana And Chocolate Cake

This cake reminds me of rainy Saturdays in — when you’ve got three overripe bananas on the counter, a half-bar of dark chocolate in the cupboard, and not much else planned except a kettle boiling and your favourite socks on.

The Nigella Banana and Chocolate Cake is everything you want from a home bake. It’s tender, rich, not too sweet, and unapologetically indulgent. The bananas make it moist and sticky in the best way, the chocolate turns fudgy and deep, and the sour cream keeps it from ever drying out — even days later (if it lasts that long).

It’s a bit of a hug in cake form, really. And no faffing — you don’t need to be a fancy baker to pull this off. You just need a spoon, a bowl, and a reason. Even “because it’s Tuesday” works fine.

Ingredients List

• 3 ripe bananas – the more speckled and sad-looking, the better.
• 200g dark chocolate (60–70%) – rich and grown-up; not too sweet.
• 125g unsalted butter – for depth and moisture.
• 150g caster sugar – or plain white sugar, no fuss.
• 2 large eggs – preferably at room temp, but I’ve used fridge ones in a pinch.
• 150g plain flour – sift if you’re feeling fancy, but not essential.
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 120g sour cream – this makes it so tender. Greek yogurt works too in a pinch.

How to Make It

1. Cool the cake in the tin for 10 minutes, then lift it onto a wire rack. Let it cool completely before slicing (or don’t — warm cake with ice cream is hardly a crime).
2. Preheat your oven to 180°C (350°F) and grease a 9-inch (23cm) round cake tin. Line the bottom with parchment if you want to be safe (and make your future self happy).
3. Mash the bananas with a fork until smooth-ish — a few lumps are fine. Set aside.
4. Melt the chocolate and butter together. I do this over a pot of barely simmering water (don’t let the bowl touch the water). Stir now and then until silky, then take off the heat.
5. In a large bowl, beat together the sugar and eggs until light and a bit frothy. You can use a whisk or electric beaters — whatever’s closer.
6. Pour the melted chocolate mix into the eggs and sugar. Stir gently until smooth and deeply chocolatey. It’ll smell amazing.
7. Sift in the flour, baking powder, and baking soda. Gently fold until just combined — don’t overmix. I’ve done that before and ended up with banana bricks.
8. Stir in the bananas, vanilla, and sour cream. The batter will be thick, slightly lumpy, and glorious.
9. Scrape the batter into your prepared tin and smooth the top. Bake for 45–50 minutes. Start checking around 42. A skewer should come out clean or with a few sticky crumbs.

Common Mistakes

Why is my cake dense and heavy?
You probably overmixed the batter. Stir just until the flour disappears. The banana and sour cream already make it moist — no need to beat it like a bread dough.

Why did my chocolate seize?
Water’s the enemy of melted chocolate. Make sure your bowl stays dry, and don’t let steam sneak in. Been there. Scraped the mess into a mug and drank it.

Can I use milk chocolate instead?
You can — but it’ll be sweeter and less intense. I say stick to 60–70% dark for balance.

Why didn’t my cake rise evenly?
Old baking powder or soda could be to blame, or maybe your oven temp is off. Oh, and don’t open the oven door too soon — the cake gets shy and sinks.

Storing and Reheating Tips

• Room temp: Wrap well or store in an airtight tin. Keeps beautifully for 2–3 days, even longer if your kitchen isn’t too warm.
• Fridge: Still soft and tasty for up to 5 days. Let it come to room temp before serving, or warm it gently.
• Freezer: Freezes like a dream. Slice it first, wrap individually, and pull out a piece whenever the craving hits. Defrost in the fridge or at room temp.

To reheat:

• Microwave: 20–30 seconds. Eat straight from the plate with a spoon.
• Oven: Wrap in foil and warm at 160°C for 8–10 minutes.
• Steaming: Wrap tightly in foil and steam for 5–7 minutes for extra moistness.

What to Serve With It

• Whipped cream – unsweetened or with a tiny splash of vanilla.
• Vanilla ice cream – melt and mix with the warm cake for chocolate-banana bliss.
• A dusting of icing sugar – simple and beautiful.
• Sliced strawberries or raspberries – adds a bright pop against the richness.

Or just eat it with a cup of tea and a bit of silence. That’s my favourite way.

FREQUENTLY ASKED QUESTIONS

Can I make this without sour cream?
Yes! Use full-fat Greek yogurt, buttermilk, or even a little mayonnaise (yes, really). The goal is creaminess and moisture.

Can I bake it in a loaf tin instead?
Absolutely. You’ll need to bake it a little longer — closer to 55–60 minutes. Keep an eye on it.

Can I add nuts?
Of course. Walnuts or pecans go beautifully here. Toast them first if you’re fancy.

Can I use self-raising flour?
You can — just skip the baking powder and soda. But I still prefer plain flour plus proper leavening for control.

Try More Nigella Recipes:

• Nigella Carrot Cake Recipe
• Nigella Moist Apple Cake
• Nigella Mars Bar Cake
• Nigella Coconut Cake
• Nigella Chocolate Bundt Cake
• Nigella Pear 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