There’s something almost magical about Nigella Lawson’s recipes. They’re warm, inviting, and filled with a sense of indulgence that makes you feel like you’re in the kitchen of a cozy, well-worn family home, not just following another set of instructions. I’ve always been drawn to her effortless style-how she takes ingredients and transforms them into something that feels like an experience, not just a meal.
One of the stand-out recipes for me, which I’ve returned to time and time again, is her Chocolate and Banana Cake. There’s just something about the combination of rich chocolate and the mellow sweetness of banana that feels so comforting. Maybe it’s the mix of two ingredients that are so simple, yet when combined, create something magical. Or perhaps it’s the ease of the recipe itself-no fuss, no waiting around for hours, just a genuinely delicious cake that’ll have people asking for seconds (and thirds).
It’s not just the result that I love, though. The process of making this cake is a pure joy. I can still remember the first time I baked it, the smell of bananas and cocoa swirling through the house. That moment when you take the cake out of the oven and see it rise perfectly, just as Nigella promised. You’re transported to a place of warmth and comfort, where everything feels a little slower, a little more intentional.
So, let me walk you through her recipe and the things I’ve learned along the way-because there’s a bit more to it than just mixing ingredients together.
Nigella Lawson’s Chocolate And Banana Cake Recipe
The beauty of Nigella’s Chocolate and Banana Cake lies in its simplicity. There’s no complicated technique, no obscure ingredients. Just a handful of things you likely already have in your pantry, and some ripe bananas that are begging to be used before they turn too brown.
Here’s the thing: as much as I love baking, I don’t always have the patience for complex recipes. So when I found this cake, I was over the moon. It’s the kind of cake that makes you feel like a professional baker even if you’re far from it. Everything about it is designed to be effortless, and as a result, it’s been a favorite in my kitchen for years.
Ingredient List
You’ll need:
- 2 ripe bananas – The riper, the better. Think of the bananas you usually avoid because they’ve gone a little too soft. These are perfect for this cake.
- 200g (7oz) plain flour – No need for anything fancy. All-purpose flour will do.
- 50g (1.75oz) cocoa powder – This gives the cake that rich chocolatey depth.
- 1 ½ tsp baking powder – To help the cake rise and stay light and fluffy.
- 1 tsp baking soda (bicarbonate of soda) – This helps the cake get that perfect texture.
- 100g (3.5oz) butter – Unsalted is best, and it needs to be softened.
- 150g (5oz) brown sugar – It’s a great balance of sweetness and moisture.
- 2 large eggs – The binding agents that help bring everything together.
- 2 tsp vanilla extract – For an extra layer of flavor.
- 120ml (½ cup) sour cream – This gives the cake a slight tang and makes it extra moist.
- 100g (3.5oz) dark chocolate (at least 70% cocoa) – You’ll melt this into the cake batter for richness.
How To Make Nigella Lawson’s Chocolate And Banana Cake?
I remember when I first attempted this cake, I was half-dreading the mess I might create. The beauty of Nigella’s recipes, though, is that they make you feel confident from the start. There’s a rhythm to the process that’s easy to follow.
Start by preheating your oven to 170°C (or 340°F). Grease and line a round cake tin. Honestly, this is one of those steps that makes you feel like you’ve got everything under control-getting the pan ready just sets the tone for the whole process.
Step 1: Mash The Bananas
Take those ripe bananas and give them a good mash. I’m talking about mashing them into a smooth pulp with a fork. The best part? You don’t have to be precise. I like to leave a few chunks in mine because they caramelize beautifully in the oven and provide bursts of banana flavor.
Step 2: Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Sifting is an easy way to ensure that everything is well-blended and that there are no lumps. Cocoa powder has a habit of clumping up, so it’s worth the extra effort. Set the dry ingredients aside.
Step 3: Cream The Butter And Sugar
Now, take the butter and sugar and beat them together. I’ve learned that this step doesn’t need to be rushed. You want the butter to soften up and really mix with the sugar until it’s light and fluffy. This adds to the airiness of the cake, so it’s worth giving it a good 3-4 minutes. Don’t skimp!
Step 4: Add The Eggs And Banana
Next, beat in the eggs one at a time. The mixture will start to look a little bit like a fluffy, creamy cloud. Add the mashed banana and vanilla extract and mix until smooth. At this point, you’re already starting to see the magic happen. It smells incredible.
Step 5: Add Dry Ingredients And Sour Cream
Now, gently fold in your dry ingredients. Don’t overwork the batter, just enough to bring everything together. After that, stir in the sour cream. This is what makes the cake so incredibly moist and tender-don’t skip it.
Step 6: Melt The Chocolate
This part is crucial. Chop your dark chocolate into small pieces and melt it gently over a double boiler or in the microwave in short bursts. Once it’s melted, let it cool slightly before mixing it into the batter. The chocolate provides a rich, decadent depth to the cake, and it’s just dreamy when you slice into it.
Step 7: Bake
Pour the batter into your prepared tin and smooth the top. Bake for about 45-50 minutes, or until a skewer comes out clean. I like to keep an eye on it after 40 minutes because every oven is a little different. The cake should be firm to the touch, but not dry.
Step 8: Let It Cool
This is the hardest part-waiting for the cake to cool. Once it’s out of the oven, let it sit for a few minutes in the tin before transferring it to a wire rack. This helps it firm up, and also allows all those lovely flavors to settle. You can skip this step if you’re in a hurry, but I think it’s worth it.
Things I Learned
Baking this cake a few times has taught me some unexpected lessons. For one, the ripe bananas are the star of the show. It’s tempting to think that any banana will do, but when they’re really overripe, that’s when they contribute the most flavor and moisture. Also, using sour cream-a simple ingredient-really transforms the texture. I don’t always think about it in other cakes, but in this one, it’s a game-changer.
Another thing I learned is the power of dark chocolate. I’ve tried using milk chocolate in a pinch, but it just doesn’t have the same depth. The dark chocolate complements the bananas perfectly, adding richness without overpowering the sweetness.
Lastly, I’ve found that this cake tastes even better the next day. The flavors meld together overnight, and it’s a bit more forgiving if you’re not quite perfect with the baking. In fact, I’d even go as far as to say that it might be one of those cakes that improves with age-if it lasts long enough.