Nigella Chocolate-Topped Banana Cake

This chocolate-topped banana cake is soft, buttery, and packed with sweet banana flavor. The rich chocolate icing makes it extra special, and it’s perfect for any occasion. Easy to make and even better the next day!

Ingredients Needed:

For the Cake:

• 350 grams of plain flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 250 grams of soft unsalted butter
• 250 grams white sugar
• 3 medium – 450 grams (total weight with skin on) – overripe bananas
• 2 teaspoons vanilla extract
• 4 large eggs

For the Icing:

• 30 millilitres rum (optional)
• 2 tablespoons golden syrup
• 50 grams dark brown sugar
• 175 grams milk chocolate (finely chopped)
• sprinkles (to decorate)

How To Make Chocolate-Topped Banana Cake?

1. Preheat the oven: Set the oven to 180°C. Grease and line a 23cm springform tin.
2. Mix dry ingredients: In a bowl, mix the flour, baking powder, and bicarbonate of soda. Set aside.
3. Cream butter and sugar: In a large bowl, beat the butter until smooth. Add the sugar and mix until light and fluffy.
4. Add bananas and vanilla: Mash the bananas and add them to the bowl with the vanilla extract. Mix well (the batter may look curdled, but that’s okay).
5. Add eggs and flour: Add the eggs one by one, mixing after each. Alternate with the dry ingredients until the batter is smooth.
6. Bake the cake: Pour the batter into the tin and bake for 40-50 minutes. Check at 40 minutes—a skewer should come out clean when done. Let the cake cool before removing it from the tin.
7. Make the icing: In a small pan, mix the rum (if using), golden syrup, sugar, and 2 tbsp water. Heat on low, stirring to dissolve, then let it boil. Remove from heat.
8. Melt the chocolate: Add the chopped chocolate to the hot mixture. Let it sit for a few minutes, then whisk until smooth.
9. Ice the cake: Pour the icing over the cooled cake, letting it drip down the sides. Use a spatula to spread it evenly.
10. Decorate: Add sprinkles if you like, or leave the icing plain for a glossy finish.

Recipe Tips:

• Use very ripe bananas for the best flavor: The bananas should be soft and have brown spots on the skin. This makes the cake naturally sweet and extra moist.
• Cream the butter and sugar properly: Beat the butter and sugar together until light and fluffy. This step helps create a soft and tender cake.
• Add eggs one at a time for a smooth batter: Mixing eggs in one by one prevents the batter from splitting and gives a better texture.
• Melt the chocolate slowly for a glossy icing: Let the chopped chocolate sit in the hot syrup for a few minutes before whisking. This helps it melt evenly and makes the icing smooth.
• Let the cake cool before adding icing: If the cake is too warm, the chocolate icing will melt too much and slide off. Always wait until the cake is fully cooled.

How To Store Leftovers?

• Refrigerate: Let the Chocolate-Topped Banana Cake cool completely. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Wrap the cake (without icing) in plastic wrap and foil. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 80mg
• Potassium: 180mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

Try More Nigella  Lawson Recipes:

• Nigella Chocolate And Banana Cake
• Nigella Chocolate Tahini Banana Bread​​ Recipe
• Nigella Chocolate Birthday Cake With Condensed Milk