This is the one that most people ask me about. It’s gooey, rich and full of flavour. I started off with this Nigel Slater recipe and decided I could make it better…
Chocolate Banana Cake
I adapted this recipe from one I learnt in primary school. I decided to combine it with a caramel sauce and there are some optional extras you can add in if you want to.
For the cake
• 250g/9oz plain flour
• 25g/1oz cocoa powder
• 1tsp baking powder
• ¼ tsp bicarbonate of soda
• Pinch of salt
• 200g/7oz golden caster sugar
• 2 or 3 ripe bananas, peeled and mashed (if you like a very banana flavour add the third, otherwise stick to two)
• 2 eggs, beaten
• 125g/4 ½ oz butter, melted
• 1 tsp cinnamon powder
• 75g milk chocolate chips.
For the caramel sauce
• 250g caster sugar
• 142ml double cream
• 50g butter
• 2tbsp water
1. Pre-heat the oven to 180°C, grease and line a loaf tin.
2. Sift the flour, cocoa, baking powder, bicarbonate of soda, salt, sugar and cinnamon, if using, into a large bowl. Stir until well combined.
3. Mash the bananas in a separate bowl, stir in the beaten egg and melted butter.
4. Fold the bananas into the flour mixture until just combined. Spoon into a loaf tin.
5. Bake for 50-60 mins or until the cake is risen and a skewer comes out clean. Remove from the oven and cool for 10 mins.
6. Whilst the cake is baking begin to make the caramel. Tip the sugar into a heavy based pan, stir in the water and place over a medium heat until the sugar has dissolved.
7. Turn up the heat and bubble for 4-5 mins until you have a caramel.
8. Remove from the heat, carefully stir in the cream and butter until you have a smooth sauce.
9. When the cake has cooled, pour the caramel sauce over the cake, serve warm.