Nigella Lawson’s Banana Chocolate Cake is one of those recipes that feels like it was designed to be the perfect comfort food. It’s rich and moist, with the deep sweetness of ripe bananas blending beautifully with the indulgent, bittersweet flavor of dark chocolate. There’s something about the combination of those two ingredients that feels almost luxurious, yet it’s surprisingly simple to make. It’s one of those cakes that feels like it could be at home at an afternoon tea or on a lazy Sunday when you just want something delicious to nibble on without too much effort.
The real charm of this cake lies in its texture. It’s soft but not too crumbly, with a slight density thanks to the bananas that gives it a moist, almost pudding-like quality. The chocolate adds the perfect depth and it has just the right balance of sweetness without being overly sugary. If you’ve ever had a slice of banana bread and thought, “This could be so much better with chocolate”, then this cake is for you. It’s like banana bread’s more decadent older sibling.
Now, if you’re wondering where I first came across this cake, it was actually in one of my favorite Nigella cookbooks. I had been on the hunt for a new recipe to use up some ripe bananas (because let’s be real, I always end up with bananas that get too brown for smoothies) and this cake popped up. The moment I saw "chocolate," I was in. It was one of those impulse decisions that turned out to be one of the best choices I ever made in the kitchen. Every bite feels like a little indulgence, yet it’s so easy that you’ll be making it again and again.
Nigella Banana Chocolate Cake Recipe
Ingredients Needed
Before we even get started on the actual baking, let’s talk about the ingredients. They’re so simple but that’s part of what makes this cake so great. You don’t need any fancy pantry items or obscure ingredients. Here’s the list:
- Ripe bananas (about 3 or 4): The more overripe, the better! The bananas need to be really soft and spotty. These will add natural sweetness and moisture to the cake.
- Dark chocolate (around 200g or 7 oz): I usually go for something in the 70% cocoa range. It’s rich enough to balance the sweetness of the bananas without being overpowering.
- Butter (125g or 1/2 cup): This gives the cake richness and that soft, melt-in-your-mouth quality. I always use unsalted butter but if you only have salted, just skip the added salt in the recipe.
- Caster sugar (200g or 1 cup): This is just fine, granulated sugar works too but caster sugar blends in better and gives the cake a smoother texture.
- Self-raising flour (250g or 2 cups): This helps the cake rise without needing extra baking powder or soda. If you don’t have self-raising flour, you can substitute with plain flour and a little baking powder (about 2 teaspoons).
- Cocoa powder (3 tablespoons): This helps deepen the chocolate flavor. I’ve tried using Dutch-processed cocoa here and it really makes a difference in bringing out a smoother, more rounded chocolate taste.
- Baking soda (1 teaspoon): This helps the cake rise and gives it a nice, fluffy texture.
- Salt (a pinch): It’s amazing how even a little bit of salt can help balance the flavors. Don’t skip it!
- Egg (1 large): This binds everything together and gives the cake structure.
These ingredients may sound like the usual suspects but the magic happens when they come together in the oven.
Equipment Needed
You don’t need anything too complicated for this recipe. A couple of basic items from your kitchen will do the job:
- A mixing bowl: For combining your wet and dry ingredients.
- A whisk or electric mixer: You can whisk by hand but an electric mixer does make things quicker and a little easier, especially if you’re making the cake batter from scratch.
- A spatula: Perfect for folding the ingredients and scraping the bowl clean.
- A cake tin: A 20cm (8-inch) round tin is ideal. You can also use a loaf tin if that’s what you’ve got.
- A fork or potato masher: For mashing the bananas. If you’ve got a fancy banana masher, use that!
- Oven: You’ll need one preheated to 180°C (350°F). Make sure it’s fully heated before you pop the cake in.
And that’s really it. Simple tools, simple ingredients, yet the end result is something far from simple in terms of flavor and texture.
Instructions To Make Nigella Lawson’s Banana Chocolate Cake
Alright, so let’s get to the fun part. The best part about this cake, in my opinion, is how easy it is to make. It’s one of those throw-it-together-and-forget-about-it-until-it’s-ready kind of recipes. Here’s what you’ll do:
- Preheat your oven to 180°C (350°F). Grease and line your cake tin with baking parchment. It helps the cake slide out easily once it’s cooled.
- Mash the bananas: Peel your bananas and pop them into a bowl. Use a fork or potato masher to mash them up until they’re smooth. Don’t worry if there are a few lumps. that’s totally fine. The riper the bananas, the easier this step will be!
- Melt the chocolate: Break up the chocolate and melt it gently in a bowl over simmering water (double-boiler method) or in the microwave in short bursts. Just be careful not to burn it. Once it’s melted, set it aside to cool slightly.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until they’re light and fluffy. This step helps to create a soft texture in the cake, so don’t rush it! If you’ve got an electric mixer, it’ll only take a minute or two.
- Add the egg: Beat the egg into the butter-sugar mixture. Make sure it’s fully combined.
- Fold in the mashed bananas and melted chocolate: Gently fold the mashed bananas and melted chocolate into the butter mixture. The banana gives the cake moisture while the chocolate adds richness.
- Sift in the dry ingredients: Sift the flour, cocoa powder, baking soda and salt together into the wet ingredients. Gently fold everything together until just combined. don’t overwork it or your cake might be a little tough.
- Bake: Pour the batter into your prepared cake tin and smooth the top. Pop it in the oven and bake for about 40-45 minutes or until a skewer comes out clean.
- Cool and enjoy: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing. if you can wait that long.
What I Learnt
Baking this cake taught me a few things about patience and the beauty of simplicity. The first lesson? Sometimes, the best things come from what seems like an odd combination-like bananas and chocolate which might sound a little unconventional at first but work beautifully together. The second lesson? There’s no need to overcomplicate things. The ingredients are simple but when handled with care, they create something so rich and delicious. And the third lesson? I learned that I will always have bananas on hand now, just in case I need to make this cake on a whim. It’s that good.
FAQs
How Ripe Should The Bananas Be For Nigella’s Banana Chocolate Cake?
The riper, the better! You want those bananas to be really spotty and almost mushy. The sweetness will shine through, and the texture will be perfect for the cake. Plus, it helps keep the cake moist. Trust me, overripe bananas are a game-changer here.
Can I Substitute The Sour Cream In Nigella’s Banana Chocolate Cake Recipe?
If you’re not a fan of sour cream or just don’t have it on hand, you can easily swap it out with Greek yogurt or even buttermilk. Both will keep that lovely moist texture and add a bit of tang, just like the sour cream would!
Can I Make Nigella’s Banana Chocolate Cake In Advance?
Absolutely! In fact, this cake gets even better the next day. Just let it cool completely, then wrap it up and store it in an airtight container. It’ll stay fresh for about 3-4 days, though it rarely lasts that long in my house!
