Have you ever come across a recipe that feels like an old friend-comforting, indulgent and effortlessly charming? Nigella Lawson’s Banana and Chocolate Chip Cake is exactly that for me. This cake is like an invitation to wrap yourself in a warm blanket on a rainy day, a sweet, slightly sinful treat that balances the richness of banana with the playful burst of chocolate chips. The bananas give the cake a deep, natural sweetness while the chocolate chips melt into gooey pockets of joy, creating this perfect harmony between two of the most beloved ingredients in baking.
What’s also fantastic about this cake is its simplicity. It’s not overly fussy or showy. just the right combination of homely and indulgent. It’s that sort of cake you can whip up without much effort but it still gives the impression that you’ve done something extra special. Every bite has that just-right texture: moist and soft, with a slight density that feels satisfying. And let’s not forget the aroma that fills your kitchen while it bakes. it’s like a sweet invitation to dig in, even before it’s done!
I’ve made this cake a few times now and each time it feels like a little celebration. It’s the kind of cake that not only tastes delicious but also feels like a little bit of comfort, like a hug in the form of food.
Nigella Banana And Chocolate Chip Cake Recipe
Ingredients Needed
You don’t need to gather a ton of complicated ingredients to make Nigella’s Banana and Chocolate Chip Cake. The magic is in the simplicity. Here’s what you’ll need to make this glorious cake:
- 3 ripe bananas – The riper, the better. They should be almost speckled with brown spots for that rich, intense banana flavor. Trust me, don’t skip this part.
- 200g (1 cup) of plain flour. This is the base of the cake, giving it structure. If you’re in a pinch, you can swap this out for whole wheat flour for a more rustic version but I love the soft crumb of regular flour.
- 1 teaspoon of baking powder. A little lift, so the cake rises and has that light, tender texture.
- ½ teaspoon of baking soda. This is the secret behind the cake’s deep flavor. It works with the bananas to create that slight tanginess and tenderness.
- 100g (1/2 cup) of unsalted butter – Softened. It adds richness to the batter and a slight buttery flavor.
- 150g (3/4 cup) of brown sugar – For sweetness and a bit of caramel-like depth. I’ve tried it with caster sugar too but I honestly think the brown sugar just brings something extra to the party.
- 2 large eggs – These bind everything together and give the cake that lovely, smooth texture.
- 100g (3.5 oz) of chocolate chips – Semi-sweet or milk chocolate, depending on your preference. I’ve gone for dark chocolate once and the slight bitterness worked beautifully with the sweet banana.
- 1 teaspoon of vanilla extract. A little touch of vanilla goes a long way in enhancing the flavor profile.
- A pinch of salt. It may seem like a tiny amount but salt brings everything together. It enhances the sweetness and cuts through some of the richness.
Equipment Needed
What I love about this cake is that you don’t need any fancy tools or equipment to make it. You probably already have everything you need sitting in your kitchen. Here’s what I use:
- A 20cm (8-inch) round cake tin. Greased and lined. If you want a little more height to your cake, you could even use a 7-inch tin.
- A mixing bowl – A medium-sized one will do. I like to mix everything by hand but you can definitely use an electric mixer if you prefer.
- A whisk – For mixing the wet ingredients and of course, a wooden spoon for folding in the dry ingredients. But if you have a hand mixer, that’s even easier!
- A spatula – Perfect for scraping down the sides of the bowl and transferring the batter to the tin.
- An oven – Of course, this is the most important piece of equipment! The cake bakes at a moderate temperature, around 170°C (340°F), so a fan-assisted oven works well.
Instructions To Make Nigella Lawson’s Banana And Chocolate Chip Cake
Okay, let’s get down to it. The instructions are easy to follow and the process is so satisfying, almost like watching a bit of kitchen magic happen right before your eyes.
- Preheat your oven to 170°C (340°F) and grease your 20cm round cake tin. Line the base with parchment paper, just to be extra sure it comes out easily.
- Mash the bananas: In a small bowl, mash the bananas with a fork. They should be pretty squishy and almost liquid-like. You can leave a few lumps if you like a bit of texture in the cake but I prefer it smooth for this recipe.
- Mix the wet ingredients: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. This might take about 3-4 minutes with an electric mixer or a little longer by hand. Once that’s done, add the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the mashed bananas and vanilla extract.
- Sift the dry ingredients: In another bowl, sift the flour, baking powder, baking soda and a pinch of salt. It’s an extra step but it really helps to ensure your cake has a light texture.
- Combine everything: Slowly add the dry ingredients into the wet mixture, stirring gently. I like to use a spatula for this part. Don’t overmix-just fold it all together until the flour disappears into the batter.
- Fold in the chocolate chips: The best part! Add the chocolate chips to the batter, folding them through gently. You’ll notice how the chocolate begins to melt slightly and you’ll get little pockets of chocolate bliss in the cake.
- Bake the cake: Pour the batter into your prepared cake tin and level it out. Bake for about 50-60 minutes or until a skewer inserted into the middle comes out clean (except for maybe a few melted chocolate streaks!).
- Cool it down: Let the cake cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. If you’re feeling extra indulgent, a dusting of icing sugar or a drizzle of melted chocolate works wonders.
What I Learnt
Making Nigella’s Banana and Chocolate Chip Cake taught me that sometimes the simplest recipes can give you the most satisfaction. I was surprised by how much depth the bananas brought to the cake. The sugar-to-banana ratio is perfect, creating that lovely sweet but not overwhelmingly sugary, balance. The chocolate chips are like little surprise pockets of happiness, with every bite being a new burst of flavor.
One of the key lessons? Don’t skimp on the ripeness of the bananas! The more brown spots, the more flavor you’ll get. Also, I learned that while it’s tempting to rush, this cake benefits from patience-allowing it to cool before slicing means the flavors have time to meld and it holds together better.
FAQs
Can I Use Frozen Bananas In Nigella’s Banana And Chocolate Chip Cake?
Yes, absolutely! Frozen bananas work great. Just make sure to defrost them and give them a good mash. I’ve done this a few times when I had overripe bananas in the freezer, and the cake turned out just as delicious!
How Can I Make Nigella’s Banana And Chocolate Chip Cake A Little Healthier?
If you’re looking to make it a bit lighter, try swapping the butter for coconut oil or even applesauce. You can also use whole wheat flour for a bit more fiber. I’ve tried these tweaks before and it still has that comforting, rich vibe to it!
Can I Add Other Ingredients To Nigella’s Banana And Chocolate Chip Cake?
Totally! I’ve thrown in a handful of chopped walnuts or even some dried cranberries when I wanted a little extra texture and flavor. Just be sure not to overcrowd the batter-keep the balance, or it might throw off the moistness!
