Chocolate & Banana Cake
A community recipe by GlittersNot tested or verified by Nigella.com
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Preheat the oven to 180oC/350oF/gas 4. Line with parchment paper a 900g (2lb) loaf tin. Melt the chocolate in a low oven, microwave, or in a bowl set over a pan of barely simmering water. With a wooden spoon, cream the butter, add the sugar, and beat well; then add the eggs one by one, beating all the time. Add the sieved flour, baking powder and cocoa, followed by the melted chocolate and the mashed bananas. Stir to bring together. Pour into the prepared loaf tin and place in the preheated oven. Cook for 50-55 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for about 5 minutes before removing.
Preheat the oven to 180oC/350oF/gas 4. Line with parchment paper a 900g (2lb) loaf tin. Melt the chocolate in a low oven, microwave, or in a bowl set over a pan of barely simmering water. With a wooden spoon, cream the butter, add the sugar, and beat well; then add the eggs one by one, beating all the time. Add the sieved flour, baking powder and unsweetened cocoa, followed by the melted chocolate and the mashed bananas. Stir to bring together. Pour into the prepared loaf tin and place in the preheated oven. Cook for 50-55 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for about 5 minutes before removing.
Introduction
This is a really good teatime cake, and is perfect for a picnic. The banana sweetens it nicely and helps to keep it moist, so it stays really fresh for 2 or 3 days, and, of course, it freezes. Makes 1 loaf, about 12 slices
This is a really good teatime cake, and is perfect for a picnic. The banana sweetens it nicely and helps to keep it moist, so it stays really fresh for 2 or 3 days, and, of course, it freezes. Makes 1 loaf, about 12 slices
Ingredients
Serves: 12
Metric
Cups
- 75 grams chocolate
- 110 grams butter (softened)
- 125 grams caster sugar
- 2 eggs
- 125 grams self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa
- 2 medium bananas (peeled and mashed)
- 2⅔ ounces chocolate
- 3⅞ ounces butter (softened)
- 4⅖ ounces superfine sugar
- 2 eggs
- 4⅖ ounces self-rising flour
- 1 teaspoon baking powder
- 1 tablespoon unsweetened cocoa
- 2 medium bananas (peeled and mashed)
Method
Chocolate & Banana Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 4 Others have said
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Posted by kk68 on 18th November 2017
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Posted by rainbowscotia on 5th October 2017
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Posted by mrsbluefirelady on 11th October 2014
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Posted by Pamelaj on 17th May 2014
Show more commentsLoved it! Cooked in a cake Tim for 40 minutes. Kids and I ate it warm. Yum!
I have made this twice and both times it's risen well, then collapsed. Not sure what's wrong.
This was an easy cake to do, but I had to cover my cake after 50 minutes, it started to burn, it's still lovely cake!
This recipe is very easy to follow, and the resulting cake was moist and light and tasted really good! Thank you for having this lovely recipe on your website!