Freezing Banana Cake

Our answer

Nigella's Chocolate-Topped Banana Cake is a moist sponge slathered with a glossy chocolate icing. The cake itself, without the icing, will freeze well. The icing is quite soft and so can be smudged when the cake is wrapped, which would spoil the look of the cake.

Once the cake has cooled completely, unmould it from the springform tin. Carefully wrap the cake in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. To defrost the cake, unwrap it and put it on a wire rack at room temperature for 3-4 hours. Let the cake come close to room temperature before adding the icing, as the icing could set too quickly and not spread over the cake properly if poured over a very cold cake. If you have some overripe bananas to use up then you may also like to consider Nigella's Banana Bread, Chocolate Banana Muffins or Banana Butterscotch Muffins, all of which also freeze well.