Nigella Banana And Chocolate Chip Cake ​Recipe

This easy banana and chocolate chip cake is a delightful treat that’s both quick and nutritious. With its moist, creamy texture and the added crunch of peanuts, it’s perfect for using up ripe bananas. Enjoy a slice for breakfast or dessert—flexible enough for any occasion!

Ingredients Needed:

• 375 ml (3 cups) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 150 g (¾ cup) caster sugar (or 80 g for a less sweet cake)
• 55 g (¼ cup) butter, melted
• 2 large eggs
• 2 ripe bananas, mashed
• 125 ml (½ cup) sour cream
• ½ teaspoon vanilla extract
• 3 tablespoons chocolate chips
• 30 g (¼ cup) peanuts, chopped

How To Make Banana And Chocolate Chip Cake?

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and cinnamon.
2. Mix Wet Ingredients: In another large bowl, combine the melted butter, eggs, mashed bananas, sour cream, and vanilla extract. Mix well.
3. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Mix thoroughly until just combined.
4. Add Chocolate and Nuts: Gently fold in the chocolate chips and chopped peanuts until evenly distributed.
5. Prepare Cake Pan: Grease a cake pan and pour in the batter, spreading it evenly.
6. Bake: Preheat the oven to 180°C (350°F). Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Recipe Tips:

• Use Ripe Bananas: Ensure your bananas are very ripe, with dark spots on the peel. This adds natural sweetness and moisture, making the cake soft and flavorful.
• Don’t Overmix the Batter: Mix until just combined when combining wet and dry ingredients. Overmixing can make the cake dense and tough instead of light and airy.
• Measure Ingredients Accurately: Use measuring cups and spoons to ensure you have the right amounts, especially for flour and liquids, to avoid dry or overly moist cake.
• Grease the Pan Well: Grease your cake pan thoroughly to prevent sticking, or line it with parchment paper for easy removal.
• Add Toppings Before Baking: Sprinkle extra chocolate chips or peanuts on top before baking for an added crunch and a visually appealing finish.

How To Store Leftovers?

• Refrigerate: Let the Banana and Chocolate Chip Cake cool to room temperature. Once cooled, wrap it in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the Banana and Chocolate Chip Cake to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, move the cake to the refrigerator overnight or let it sit at room temperature for a few hours before serving.

Nutrition Facts:

• Calories: 245
• Total Fat: 10 g
• Saturated Fat: 4 g
• Cholesterol: 55 mg
• Sodium: 210 mg
• Potassium: 200 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Sugars: 15 g
• Protein: 5 g

Try More Nigella  Lawson Recipes:

• Nigella Banana Chocolate Muffins
• Nigella Banana Chocolate Cake
• Nigella Chocolate Chip Muffins