youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Chocolate-Topped Banana Cake

by
Print me

Introduction

I can never throw away old, overripe bananas, and although I have many recipes for using them up, I enjoy coming up with new ways, and really wanted, here, a proper cake - delicious though any banana bread is.

I used rum in the topping, but you could easily use all water, dispensing with the rum altogether. Similarly, should you have no brown sugar to hand, just use regular white sugar.

I can never throw away old, overripe bananas, and although I have many recipes for using them up, I enjoy coming up with new ways, and really wanted, here, a proper cake - delicious though any banana bread is.

I used rum in the topping, but you could easily use all water, dispensing with the rum altogether. Similarly, should you have no brown sugar to hand, just use regular white sugar.

Chocolate-Topped Banana Cake

Ingredients

Serves: 10-12

Metric Cups

For the Cake

  • 350 grams plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 250 grams soft unsalted butter
  • 250 grams white sugar
  • 3 medium overripe bananas
  • 2 teaspoons vanilla extract
  • 4 large eggs

For the Icing

  • 30 millilitres water
  • 30 millilitres rum (optional)
  • 2 tablespoons golden syrup
  • 50 grams dark brown sugar
  • 175 grams milk chocolate (finely chopped)
  • sprinkles (to decorate)

For the Cake

  • 2⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 18 tablespoons soft unsalted butter
  • 1¼ cups granulated sugar
  • 3 medium overripe bananas
  • 2 teaspoons vanilla extract
  • 4 large eggs

For the Icing

  • 2 tablespoons water
  • 2 tablespoons rum (optional)
  • 2 tablespoons golden syrup or light corn syrup
  • ¼ cup dark brown sugar
  • 6 ounces milk chocolate (finely chopped)
  • sprinkles (to decorate)

Method

For the cake

  1. Preheat the oven to 180ºC/350ºF and line and grease a 23cm/9 inch Springform tin.
  2. Mix the flour and raising agents into a bowl and set aside.
  3. Put the softened butter into the bowl of a freestanding mixer and beat until smooth. Add the sugar and cream together. Or use a stick blender or, indeed, a wooden spoon and elbow grease!
  4. Next add the peeled bananas, broken into chunks and mix till incorporated, then add the vanilla. Note - the mixture will look like a curdled mess, but don't panic.
  5. Now add the eggs, one by one, alternating with the dry ingredients, mixing all the while, until everything is used up and you have a finished batter.
  6. Pour this into your prepared Springform tin and bake for around 50 minutes - but do start checking at 40 minutes. When the cake is done, a cake tester will come out more or less clean.
  7. Leave to cool before unmoulding the cake.

For the icing

  1. Combine the rum, water, golden or corn syrup and sugar in a small saucepan, stirring to dissolve before putting over a low heat. Don't stir once it's on the heat. Let it come to the boil and then take it off the heat.
  2. Add the finely chopped chocolate to the pan, swirling it around so that it is covered by the hot liquid. Leave to melt for a few minutes, then whisk to combine; it will quickly thicken and become smooth and shiny.
  3. Straightaway, pour over the cooled cake, letting it drip down the sides, using a spatula to help ease it over the top as needed, and then immediately cover, as sparsely or as generously as you like, with your chosen sprinkles - or you can leave the gleaming chocolate surface as it is.

For the cake

  1. Preheat the oven to 180ºC/350ºF and line and grease a 23cm/9 inch Springform tin.
  2. Mix the flour and raising agents into a bowl and set aside.
  3. Put the softened butter into the bowl of a freestanding mixer and beat until smooth. Add the sugar and cream together. Or use a stick blender or, indeed, a wooden spoon and elbow grease!
  4. Next add the peeled bananas, broken into chunks and mix till incorporated, then add the vanilla. Note - the mixture will look like a curdled mess, but don't panic.
  5. Now add the eggs, one by one, alternating with the dry ingredients, mixing all the while, until everything is used up and you have a finished batter.
  6. Pour this into your prepared Springform tin and bake for around 50 minutes - but do start checking at 40 minutes. When the cake is done, a cake tester will come out more or less clean.
  7. Leave to cool before unmoulding the cake.

For the icing

  1. Combine the rum, water, golden or corn syrup and sugar in a small saucepan, stirring to dissolve before putting over a low heat. Don't stir once it's on the heat. Let it come to the boil and then take it off the heat.
  2. Add the finely chopped chocolate to the pan, swirling it around so that it is covered by the hot liquid. Leave to melt for a few minutes, then whisk to combine; it will quickly thicken and become smooth and shiny.
  3. Straightaway, pour over the cooled cake, letting it drip down the sides, using a spatula to help ease it over the top as needed, and then immediately cover, as sparsely or as generously as you like, with your chosen sprinkles - or you can leave the gleaming chocolate surface as it is.

Tell us what you think

What 5 Others have said

  • I made this 2 days ago- so easy & delicious! I added 1/2 teasp each cinnamon & mixed spice and 2 teasp chia seeds...yummy! Thanks Nigella!

    Posted by Sevasti on 18th June 2016
  • I baked this cake for my nephew's first birthday - just this evening. And what a success it was! With old & young alike. I added some chopped walnuts and scattered some silver glitter balls atop the chocolate icing. Pretty and tempting!! And amazingly delicious to boost. Thanks, Nigella.

    Posted by RatanP on 15th June 2015
  • I made this cake last week, with a couple of adjustments and it tasted amazing! Thanks for the recipe

    Posted by Cazzy7 on 30th May 2015
  • Super simple cake to make, its a firm favourite with the whole family. Tweeked it slighly and added a cream cheese icing on top. Really tasty. Thanks Nigella!

    Posted by Jo74 on 21st March 2014
  • I will try it tonight... Some ancient bananas just waiting for me! I wonder if walnuts and almonds chopped on top would work...

    Posted by renatamattos11 on 10th April 2013
Show more comments