This delicious Chocolate and Banana Cake is a simple and indulgent treat that’s perfect for any occasion. With moist banana and rich chocolate combined into a soft, fluffy loaf, it’s a quick and easy dessert that’s sure to satisfy your sweet tooth. Ideal for using up ripe bananas!
Ingredients Needed:
- 75g chocolate
- 110g butter, softened
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 2 medium bananas, peeled and mashed
How To Make Chocolate And Banana Cake
- Preheat the oven: Preheat to 180°C/350°F/gas 4.
- Prepare the loaf tin: Line a 900g (2 lb) loaf tin with parchment paper.
- Melt the chocolate: Melt the chocolate using a microwave, low oven, or in a bowl set over simmering water.
- Cream butter and sugar: With a wooden spoon, cream the softened butter and caster sugar together until smooth.
- Add the eggs: Beat in the eggs one by one, mixing well after each addition.
- Add dry ingredients: Sieve the self-raising flour, baking powder, and cocoa powder, then add to the mixture.
- Combine melted chocolate and bananas: Stir in the melted chocolate and mashed bananas until everything is well combined.
- Bake: Pour the batter into the prepared loaf tin and bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the tin for 5 minutes before removing to fully cool on a rack.
Recipe Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas work best.
- Melt chocolate carefully: When melting the chocolate, make sure to do it slowly to avoid burning. Use low heat or microwave in short bursts.
- Sift dry ingredients: Sift the flour, baking powder, and cocoa powder to prevent lumps and ensure a smooth, airy batter.
- Don’t overmix: After adding the flour and bananas, mix just until combined. Overmixing can make the cake dense.
- Test doneness with a skewer: Insert a skewer into the center of the cake; if it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Chocolate and Banana Cake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container before storing it in the refrigerator for up to 3-4 days.
- Freeze: Once the cake has cooled, wrap leftover Chocolate and Banana tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave the cake in the fridge overnight before reheating or serving.
- Reheating: To reheat leftover Chocolate and Banana, warm slices of the cake in the microwave for 10-15 seconds, or in a preheated oven at 300°F for about 5-10 minutes to bring back its soft texture without drying it out.
Nutrition Facts
Serving Size: 1 slice (113g)
- Calories: 440
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 350mg
- Potassium: Not Available
- Total Carbohydrate: 49g
- Dietary Fiber: 0.5g
- Sugars: 29g
- Protein: 7
Nigella Chocolate And Banana Cake
Description
Nigella Chocolate And Banana Cake is made with chocolate, butter, caster sugar, eggs, self-raising flour, baking powder, cocoa powder, and mashed bananas. This delicious Chocolate and Banana Cake recipe creates a tasty dessert that takes about 1 hour, 10 minutes and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/350°F/gas 4.
- Prepare the loaf tin: Line a 900g (2 lb) loaf tin with parchment paper.
- Melt the chocolate: Melt the chocolate using a microwave, low oven, or in a bowl set over simmering water.
- Cream butter and sugar: With a wooden spoon, cream the softened butter and caster sugar together until smooth.
- Add the eggs: Beat in the eggs one by one, mixing well after each addition.
- Add dry ingredients: Sieve the self-raising flour, baking powder, and cocoa powder, then add to the mixture.
- Combine melted chocolate and bananas: Stir in the melted chocolate and mashed bananas until everything is well combined.
- Bake: Pour the batter into the prepared loaf tin and bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the tin for 5 minutes before removing to fully cool on a rack.
Notes
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas work best.
- Melt chocolate carefully: When melting the chocolate, make sure to do it slowly to avoid burning. Use low heat or microwave in short bursts.
- Sift dry ingredients: Sift the flour, baking powder, and cocoa powder to prevent lumps and ensure a smooth, airy batter.
- Don’t overmix: After adding the flour and bananas, mix just until combined. Overmixing can make the cake dense.
- Test doneness with a skewer: Insert a skewer into the center of the cake; if it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
Nigella Chocolate And Banana Cake