Fluffy Banana and Chocolate Cake Recipe for Sweet Moments

Whipping up a delectable banana and chocolate cake can transport you to dessert paradise with minimal effort.

Sweet aromas will soon fill your kitchen as ripe bananas meld perfectly with rich chocolate notes.

Unexpected flavor combinations often create magical culinary experiences that surprise and delight.

Baking becomes an adventure when simple ingredients transform into something extraordinary.

Home cooks discover pure joy in crafting desserts that spark immediate smiles.

Creamy, moist textures promise a decadent treat that feels like a warm embrace.

You’ll want to slice into this irresistible creation and savor every delightful bite.

Ingredients For Nigella Banana And Chocolate Cake

• Bananas: Ripe, soft bananas add natural sweetness and moisture to the cake.
• Chocolate: Dark or semi-sweet chocolate provides rich, deep flavor and decadent texture.
• Eggs: Essential for binding the cake and creating a light, fluffy structure.

• Flour, Baking Powder, Baking Soda: These ingredients work together to help the cake rise and create a tender crumb.

• Butter, Sugar, Vanilla, Sour Cream: Butter and sugar create a tender cake base, vanilla enhances overall flavor, and sour cream adds moisture and subtle tanginess.

Steps To Make Nigella Banana And Chocolate Cake

Step 1: Prepare Baking Equipment

Warm up your oven to 350F. Grab a round cake pan and coat it with butter or cooking spray. Line the bottom with parchment paper for easy cake removal.

Step 2: Crush Ripe Bananas

Take ripe bananas and smash them thoroughly with a fork until they become a smooth, creamy pulp. Set the banana mash aside for later mixing.

Step 3: Melt Chocolate And Butter

Create a double boiler by placing a heat-safe bowl over simmering water. Gently melt dark or semi-sweet chocolate together with butter, stirring until the mixture becomes silky and combined.

Step 4: Whip Sugar And Eggs

In a large mixing bowl, whisk sugar and eggs until the mixture turns pale and fluffy. The texture should look light and almost doubled in volume.

Step 5: Combine Chocolate Mixture

Pour the melted chocolate and butter into the sugar-egg mixture. Stir gently to create a smooth, glossy batter.

Step 6: Incorporate Dry Ingredients

Sift flour, baking powder, and baking soda directly into the wet ingredients. Fold carefully to prevent overmixing, keeping the batter light and airy.

Step 7: Add Banana And Creamy Elements

Fold in the mashed bananas, splash of vanilla extract, and sour cream. Mix until just combined, maintaining the batter’s soft texture.

Step 8: Bake The Cake

Transfer the batter into the prepared pan. Slide the pan into the preheated oven and bake for about 45-50 minutes. The cake is done when a toothpick inserted comes out clean.

Step 9: Cool And Serve

Let the cake rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Slice and enjoy your decadent banana chocolate cake.

Baking Tips For Nigella Banana And Chocolate Cake

• Ripen Bananas Perfectly: Use overripe, soft bananas with brown spots for maximum sweetness and intense banana flavor in your cake.
• Prevent Sinking Chocolate: Gently fold melted chocolate to maintain its texture and prevent it from settling at the bottom of the cake.
• Mix Ingredients Minimally: Fold dry ingredients and wet components just until combined to ensure a tender, light cake texture without developing tough gluten.
• Temperature Control Matters: Allow ingredients like eggs and sour cream to reach room temperature before mixing to create smoother, more even batter consistency.
• Check Cake Doneness: Insert a toothpick in the center – if it comes out with a few moist crumbs, the cake is perfectly baked and will remain wonderfully moist.

Fun Ways To Twist Nigella Banana And Chocolate Cake

• Gluten-Free Banana Chocolate Delight: Replace wheat flour with almond or coconut flour for a gluten-free version. Use certified gluten-free baking powder and ensure all ingredients are gluten-free.
• Vegan Chocolate Banana Treat: Substitute eggs with mashed banana or flax eggs. Use dairy-free dark chocolate and replace butter with coconut oil. Swap sour cream with coconut yogurt.
• Low-Sugar Chocolate Banana Cake: Replace sugar with stevia or monk fruit sweetener. Use dark chocolate with higher cocoa content and lower sugar. Add extra banana for natural sweetness.
• Dairy-Free Chocolate Banana Option: Use dairy-free margarine instead of butter. Replace sour cream with almond or oat milk. Select dairy-free chocolate for a completely milk-free cake.

Best Pairings For Nigella Banana And Chocolate Cake

• Pair Velvety Mocha Coffee: Rich, dark roast coffee complements the cake's deep chocolate notes, enhancing the dessert's warm, decadent flavors.
• Serve with Creamy Vanilla Ice Cream: Smooth, cold vanilla ice cream creates a delightful temperature contrast against the warm cake, balancing the rich chocolate and banana tones.
• Match with Caramel Drizzle: Sweet, buttery caramel sauce adds an extra layer of indulgence, highlighting the cake's natural sweetness and creating a luxurious taste experience.
• Enjoy with Hazelnut Liqueur: A small glass of nutty hazelnut liqueur provides a sophisticated adult twist, deepening the cake's complex chocolate and banana flavors.

How To Store Nigella Banana And Chocolate Cake Properly

• Wrap the cake tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Slice the cake, wrap each piece individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Label with the date for easy tracking.
• Remove frozen cake slices from the freezer and let them thaw in the refrigerator overnight. This slow thawing preserves moisture and texture.
• Let refrigerated or thawed cake sit at room temperature for 30 minutes before serving. Microwave individual slices for 10-15 seconds to restore softness and enhance flavors.

FAQs About Nigella Banana And Chocolate Cake

• Can I use overripe bananas for this cake?

Absolutely! Overripe bananas are perfect because they’re sweeter and mash more easily, adding more moisture and flavor to the cake.

• Is it necessary to use sour cream in the recipe?

Sour cream helps create a rich, tender texture and adds subtle tanginess. If you don’t have sour cream, you can substitute with Greek yogurt for similar results.

• How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Why Nigella Banana And Chocolate Cake Is A Crowd Favorite

• Satisfy Sweet Cravings: Indulge in a perfect blend of rich chocolate and ripe bananas that creates an irresistible dessert everyone will love.
• Master Beginner Baking: Simple ingredients and straightforward steps make this cake an ideal recipe for novice bakers wanting to build confidence in the kitchen.
• Crowd-Pleasing Dessert: Guaranteed to impress family and friends with its moist texture and decadent flavor combination that works for any gathering or celebration.
• Quick Kitchen Magic: Minimal preparation and common pantry ingredients mean you can transform basic components into a stunning cake with minimal effort.

Banana And Chocolate Cake Recipe

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4.5 from 31 reviews

• Total Time: 60-65 minutes
• Yield: 8 1x

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Description

Sweet banana and chocolate cake promises pure indulgence for dessert enthusiasts. Moist layers infused with rich cocoa and ripe bananas create a delightful harmony you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 3 ripe bananas
• 200 grams (7 ounces) dark chocolate (about 60-70% cocoa)
• 125 grams (4.4 ounces) unsalted butter
• 2 large eggs
• 150 grams (5.3 ounces) all-purpose flour (plain flour)
• 120 grams (4.2 ounces) sour cream

Sweeteners and Flavoring:

• 150 grams (5.3 ounces) caster sugar (or fine white sugar)
• 1 teaspoon vanilla extract

Leavening Agents:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

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Instructions

1. Prepare the oven by heating to 180°C (350°F) and prepare a 9-inch round cake tin with grease and parchment paper.
2. Create a smooth banana puree by thoroughly mashing ripe bananas until no large chunks remain.
3. Using a double boiler or microwave, gently melt chocolate and butter together, stirring until completely smooth and integrated.
4. Whip sugar and eggs in a mixing bowl until the mixture becomes pale and fluffy, creating a light, aerated texture.
5. Incorporate the melted chocolate mixture into the sugar-egg blend, stirring until uniformly combined.
6. Gradually sift dry ingredients (flour, baking powder, baking soda) into the wet mixture, folding carefully to prevent overmixing.
7. Gently fold in mashed bananas, vanilla extract, and sour cream, ensuring even distribution throughout the batter.
8. Transfer the batter into the prepared cake tin, spreading evenly with a spatula.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to rest in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely before serving.

Notes

• Choose very ripe bananas for maximum sweetness and deeper banana flavor in the cake.
• Ensure chocolate and butter are melted slowly to prevent burning and maintain smooth texture.
• Room temperature ingredients help create a more consistent and lighter cake batter.
• For gluten-free option, replace wheat flour with almond or gluten-free flour blend, adding xanthan gum for better binding.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Western

Nutrition

• Serving Size: 8
• Calories: 318 kcal
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 70 mg