Nigella Lawson’s Chocolate Topped Banana Cake is a gorgeous, indulgent treat that perfectly balances the rich, comforting sweetness of bananas with the decadence of smooth, glossy chocolate. If you’ve ever tasted banana cake, you know it can feel both nostalgic and cozy. like something your grandma might make on a rainy Sunday afternoon. But when Nigella adds a glossy chocolate topping, the cake takes on a whole new level of elegance and decadence.
It’s the kind of cake you’d want to make for a celebration or a casual gathering – one of those desserts that makes people pause mid-conversation to say, ’Wow, this is amazing!’ You know the kind, right? Where everyone wants the recipe and you end up repeating it every time someone asks. It’s simple but sophisticated, rich but comforting – definitely a crowd-pleaser.
What makes this cake stand out is the combination of moist banana cake with a silky chocolate glaze which when paired together, creates an irresistible, melt-in-your-mouth moment. The cake itself is incredibly moist, thanks to the bananas and the chocolate topping? Pure indulgence.
Nigella Chocolate Topped Banana Cake Recipe
Ingredients Needed
Here’s the list of ingredients you’ll need. Nothing too fancy, just a mix of simple pantry staples which is one of the things I love about this recipe. You don’t need to go hunting for obscure ingredients but the result still feels special.
For The Cake
- 4 ripe bananas (they should be really ripe. the blacker, the better!)
- 200g (about 1 cup) of granulated sugar
- 2 large eggs
- 60g (about 4 tablespoons) of unsalted butter, melted
- 225g (about 1 3/4 cups) of plain flour (all-purpose flour works fine)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 125ml (about 1/2 cup) of sour cream (this is the secret to a moist cake!)
For The Chocolate Topping
- 200g (about 7 oz) of dark chocolate (I prefer using at least 70% cocoa)
- 100g (about 1/2 cup) of heavy cream
Notice the use of sour cream in the cake. It’s one of those little ingredients that can easily be overlooked but it’s a game changer when it comes to adding moisture and a subtle tang that elevates the banana flavor.
Equipment Needed
The tools you’ll need are all basic, nothing too complicated here. The recipe stays true to Nigella’s style – deliciously unfussy.
- A 23cm (9-inch) round cake tin (preferably one with a removable bottom for easy release)
- A mixing bowl (or two)
- A whisk or electric mixer (I find using a hand mixer works best here but a stand mixer will do just fine)
- A spatula (to scrape down the sides of your bowl)
- A small saucepan (for melting the chocolate)
- A spoon or ladle (for spreading the chocolate topping)
- A cooling rack (if you have one; it’s not a deal-breaker if you don’t)
Instructions To Make Nigella Lawson’s Chocolate Topped Banana Cake
-
Preheat the oven and prep your tin
Start by preheating your oven to 180°C (350°F). Grease your cake tin and line the bottom with parchment paper. The parchment paper ensures that your cake doesn’t stick. trust me, you don’t want a chunk of your masterpiece left behind in the pan.
-
Mash the bananas
Grab your ripe bananas and mash them up in a bowl with a fork. Don’t worry about them being perfectly smooth. some lumps are totally fine. The more banana flavor you have, the better!
-
Mix the dry ingredients
In a separate bowl, sift together your flour, baking soda and salt. This step is essential because it ensures even distribution of the baking soda throughout the batter, so you get a consistent rise. It’s the little details like this that make all the difference.
-
Combine the wet ingredients
In another large mixing bowl, whisk together the eggs, sugar, melted butter and vanilla extract until smooth. Then add the mashed bananas and sour cream and whisk again. You’ll get a lovely, velvety consistency at this point.
-
Bring it all together
Slowly fold in the dry ingredients into the wet mixture using a spatula. Don’t overmix – you want to keep the batter light and airy and a little lumpy is fine.
-
Bake the cake
Pour your batter into the prepared cake tin and spread it out evenly. Bake in the preheated oven for 45 to 50 minutes. To check if it’s done, insert a skewer or knife in the center. it should come out clean (or with just a few moist crumbs). Once it’s baked, let the cake cool completely in the tin for about 10 minutes before transferring it to a wire rack.
-
Make the chocolate topping
While your cake is cooling, it’s time to get that gorgeous chocolate topping ready. Place your dark chocolate and heavy cream in a small saucepan over low heat, stirring constantly until the chocolate is completely melted and smooth. Once melted, allow it to cool slightly before pouring it over your cooled cake.
-
Top the cake and let it set
Spoon the chocolate over the top of your cooled banana cake, letting it drip down the sides. The chocolate will harden into a glossy, rich glaze as it cools, giving your cake a professional look. Let it set for at least an hour before serving.
What I Learnt
Baking Nigella Lawson’s Chocolate Topped Banana Cake was a beautiful reminder that simplicity doesn’t have to mean plain. It’s so easy to be drawn to overly complicated recipes, especially when you see all the intricate steps and fancy ingredients. But the magic here is in the perfect pairing of banana and chocolate, combined with that gorgeously moist texture that comes from simple, quality ingredients.
I also learned that overripe bananas are not just a convenience – they’re essential. When bananas get that soft, speckled look, the natural sugars are at their peak, making the cake unbelievably sweet without needing an overload of sugar. The sour cream? It’s a revelation. It might sound strange but it gives the cake such a moist crumb. I’m never going to skip it again.
And as for the chocolate topping. I can’t emphasize enough how important it is to let the glaze set for at least an hour before serving. It’s tempting to dive in right away but letting that chocolate firm up creates this stunning glossy finish that makes the cake feel so much more luxurious. The patience is worth it!
FAQs
What Makes Nigella Lawson’s Chocolate-topped Banana Cake So Special?
It’s that perfect balance of banana and chocolate! The banana keeps the cake incredibly moist and flavorful, while the rich chocolate topping adds a luxurious finish. Every bite feels like a cozy hug, and trust me, once you’ve tried it, you won’t want to go back to regular banana bread. It’s just that good!
Can I Make Nigella’s Banana Cake Ahead Of Time?
Oh, definitely! In fact, it actually tastes even better after a day or two because the flavors have time to develop. Just make sure to store it in an airtight container. If you’re like me and always looking for an excuse to have cake on hand, it’s the perfect make-ahead treat!
What If I Don’t Have The Ingredients For The Chocolate Topping?
No problem! You can always improvise. If you don’t have cocoa powder or dark chocolate on hand, a little milk chocolate or even some hazelnut spread could work. I’ve even swapped in some leftover ganache from another recipe, and it was still amazing. The banana cake itself is so flavorful, you can get a little creative with the topping!
