Nigella’s Banana Chocolate Cake is made with chocolate, butter, sugar, eggs, flour, baking powder, cocoa, and bananas, resulting in a deliciously sweet dessert that takes 1 hour and 10 minutes to be ready!
Try More Nigella Lawson Recipes:
đ€ Why Youâll Love This Banana Chocolate Cake Recipe:
- Effortless Elegance: With simple steps and basic ingredients, this cake offers a gourmet taste without the hassle.
- Divine Decadence: Indulge in the luxurious combination of rich chocolate and sweet bananas, satisfying any craving.
- Versatile Delight: Perfect for any occasion, from casual gatherings to formal celebrations, this cake is a crowd-pleaser.
- Timeless Appeal: Loved by all ages, this recipe ensures that every slice brings smiles and satisfaction, making it a go-to favorite.
â What Is Nigellaâs Banana Chocolate Cake Recipe?
Nigella’s Banana Chocolate Cake Recipe combines melted chocolate, butter, sugar, eggs, flour, baking powder, cocoa, and ripe bananas, baked to perfection for a moist and flavorful treat.
đ Nigella Banana Chocolate Cake Ingredients
- 75 grams chocolate
- 110 grams butter (softened)
- 125 grams caster sugar
- 2 eggs
- 125 grams self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa
- 2 medium bananas (peeled and mashed)
đ„ź How To Make Nigella Banana Chocolate Cake
- Turn the oven on high (180 degrees Celsius, 350 degrees Fahrenheit, gas 4).
- Spread parchment paper into a 900g (2lb) loaf tin.
- Simply melt the chocolate in a bowl set over a pan of barely simmering water, in low heat, or the microwave.
- With a wooden spoon, cream the butter, add the sugar, and mix thoroughly; then add the eggs one at a time, beating constantly.
- Stir in the sieved flour, baking powder, and cocoa, then the melted chocolate and mashed bananas. Whisk to combine.
- Spoon into the prepared loaf tin and put in the preheated oven. Bake for 50 to 55 minutes, or until a skewer inserted in the middle comes out clean.
- Allow it to cool for around 5 minutes in the tin before taking it out.
đ Recipe Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and even baking.
- Ripe Bananas: Use ripe bananas for enhanced sweetness and flavor in the cake.
- Sift Dry Ingredients: Sifting the flour, baking powder, and cocoa helps to remove lumps and create a lighter texture.
- Adjust Baking Time: If using a different size tin or oven, adjust the baking time accordingly to prevent over or under-baking.
đ§ What To Serve With Banana Chocolate Cake?
Serve Banana Chocolate Cake with a dollop of whipped cream, a scoop of raspberry ice cream, a cup of hot chocolate, or drizzled with caramel or chocolate sauce.
đ How To Store Leftovers Banana Chocolate Cake?
- At Room Temperature: Store leftover banana chocolate cake in a cake keeper for up to 3 days.
- In The Fridge: Refrigerate leftover banana chocolate cake in a sealed container for up to 1 week.
- In The Freezer: Freeze leftover banana chocolate cake slices individually wrapped in plastic wrap and foil for up to 3 months.
đ„” How To Reheat Leftovers Banana Chocolate Cake?
- In The Oven: Assemble leftover banana chocolate cake slices on a baking sheet and warm in a preheated oven at 350°F for 5 to 10 minutes.
- In The Microwave: Heat leftover banana chocolate cake slices in a microwave-safe plate on medium power for 10 to 30 seconds, or until warmed through.
FAQs
Why is my banana chocolate cake wet in the middle?
Your banana chocolate cake may have a wet middle due to excessively moist batter, resulting from improper ingredient proportions.
How ripe is too ripe for banana chocolate cake?
Bananas are too ripe for banana chocolate cake when they’re very yellow with a soft texture and a few brown spots.
Why is my banana chocolate cake rubbery?
Your banana chocolate cake may turn rubbery if the batter is over-mixed, leading to gluten development and a tough texture.
Why did my banana chocolate cake crack?
Your banana chocolate cake may crack if there’s too much baking powder, leading to uneven rising and surface splitting.
Try More Nigella Lawson Recipes:
Nigella Banana Chocolate Cake Nutrition Facts
Amount Per Serving
- Calories 440
- Total Fats 25g
- Saturated Fats 9g
- Cholesterol 85mg
- Sodium 350mg
- Carbs 49g
- Net carbs 48g
- Fiber 0.5g
- Sugar 29g
- Protein 7g
Nigella Banana Chocolate Cake
Description
Nigellaâs Banana Chocolate Cake is made with chocolate, butter, sugar, eggs, flour, baking powder, cocoa, and bananas, resulting in a deliciously sweet dessert that takes 1 hour and 10 minutes to be ready!
Ingredients
Instructions
- Turn the oven on high (180 degrees Celsius, 350 degrees Fahrenheit, gas 4).
- Spread parchment paper into a 900g (2lb) loaf tin.
- Simply melt the chocolate in a bowl set over a pan of barely simmering water, in low heat, or the microwave.
- With a wooden spoon, cream the butter, add the sugar, and mix thoroughly; then add the eggs one at a time, beating constantly.
- Stir in the sieved flour, baking powder, and cocoa, then the melted chocolate and mashed bananas. Whisk to combine.
- Spoon into the prepared loaf tin and put in the preheated oven. Bake for 50 to 55 minutes, or until a skewer inserted in the middle comes out clean.
- Allow it to cool for around 5 minutes in the tin before taking it out.
Notes
- Room Temperature Ingredients:Â Ensure all ingredients are at room temperature for a smoother batter and even baking.
Ripe Bananas:Â Use ripe bananas for enhanced sweetness and flavor in the cake.
Sift Dry Ingredients:Â Sifting the flour, baking powder, and cocoa helps to remove lumps and create a lighter texture.
Adjust Baking Time:Â If using a different size tin or oven, adjust the baking time accordingly to prevent over or under-baking.