Mary berry chocolate banana cake
Mary berry chocolate banana cake is a delicious and moist cake that combines the flavors of rich chocolate and sweet bananas. This easy-to-make recipe uses ripe bananas to add natural sweetness, while cocoa powder adds a decadent chocolate flavor. The cake is then topped with a creamy frosting made from butter, icing sugar, and more cocoa powder for an extra indulgent touch. It’s perfect for any occasion or as a special treat for yourself!
Why people also love Mary berry chocolate banana cake
People also love Mary Berry’s chocolate banana cake because it is a simple yet indulgent dessert that combines the sweetness of ripe bananas with rich, decadent chocolate. The recipe is easy to follow and produces a moist, fluffy cake that pairs perfectly with the creamy frosting. Additionally, the use of natural ingredients like bananas makes this cake feel healthier than other desserts while still satisfying any sweet tooth cravings. Overall, it’s a crowd-pleaser that can be enjoyed by all ages and for any occasion!
Ingredients:
For the cake:
- 100g butter, softened
- 175g caster sugar
- 2 large eggs
- 2 ripe bananas, mashed (about 200g)
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- Pinch of salt
For the frosting:
- 75 g unsalted butter at room temperature
- 150 g icing sugar sifted
- 25 g cocoa powder sifted
Instructions:
- Preheat your oven to180°C/160°C fan/gas mark4. Grease and line a deep round cake tin with parchment paper.
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in two large eggs, one at a time, followed by the mashed bananas.
- Sift in the self-raising flour, baking powder, cocoa powder and salt into the mixing bowl. Fold everything together until you achieve a smooth batter.
- Pour your cake mixture into your prepared tin and bake for 50-60 minutes or until golden brown on top and cooked through (You can check if the cake is done by inserting a skewer into the center; if it comes out clean, then it’s ready!).
- Remove from oven and let cool completely before frosting.
- To make the frosting: Beat butter in a medium-sized bowl with an electric mixer until creamy.
Add sifted icing sugar gradually to avoid any lumps forming.
Beat in cocoa powder. - Spread over cooled cake with spatula or knife
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: About 1 hour and 20 minutes
- Difficulty: Easy
- Yield: One deep round cake (serves about 8 people)
Servings Suggestions:
Serve this delicious chocolate banana cake as a dessert after dinner or as an indulgent treat with your afternoon tea. It can also be enjoyed at any time of day when you’re craving something sweet!
Expert Tips & Tricks:
- To achieve maximum sweetness and flavor, make sure to use ripe bananas.
- If you don’t have self-raising flour, you can make your own by adding baking powder to all-purpose flour.
- Be careful not to overmix the batter – fold everything together until just combined for a light and fluffy cake.
- To make the frosting extra smooth, sift the icing sugar and cocoa powder before adding them to the butter.
Nutrition Information:
This recipe makes 8 servings. Each serving contains approximately:
- Calories: 435
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 87mg
- Sodium: 202mg
- Carbohydrates: 69g
- Fiber:3g
- Sugar :46 g
- Protein :5 g
Please note that these are approximate values and may vary depending on specific ingredients used.
Presentation:
For a beautiful presentation, dust some cocoa powder over the top of your chocolate banana cake or add some sliced bananas as a garnish. You can also serve it with whipped cream or vanilla ice cream for an even more decadent treat.
Variations and substitutions you can make for Mary berry chocolate banana cake:
- Gluten-free: Substitute the self-raising flour with gluten-free self-raising flour.
- Vegan: Use vegan butter instead of regular butter, and replace the eggs with a flax or chia egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water makes one “egg”).
- Dairy-free: Replace the butter in both the cake and frosting recipes with dairy-free margarine or coconut oil. You can use almond milk as a substitute for regular milk.
- Nuts: Add chopped walnuts, pecans, or hazelnuts to the batter for added crunch.
- Spices: Add a teaspoon of cinnamon or nutmeg to give your cake a warm spice flavor.
- Fruit: Swap out bananas for other fruits like applesauce, pureed pumpkin or sweet potato for a different flavor profile. You can also add some dried fruit such as raisins or cranberries to the batter.
- Chocolate: Use dark chocolate chips instead of milk chocolate chips for a richer, more intense chocolate flavor.
- Coffee: Add 1 tablespoon of instant coffee granules to the cake mixture for a mocha twist.
Recommendations and notices:
- Make sure your bananas are ripe before using them in the recipe. Overripe bananas will be sweeter and softer, which is ideal for baking.
- Be careful not to overmix the batter – this can cause the cake to become tough or dry. Mix until just combined.
- For the best results, use a good quality cocoa powder. This will give your cake a richer, more intense chocolate flavor.
- Don’t skip lining your baking tin with parchment paper – this will prevent the cake from sticking and make it easier to remove from the tin once baked.
- Allow plenty of time for cooling before frosting your cake. If you frost it while still warm, the frosting may melt or slide off.
- Store any leftover cake in an airtight container at room temperature for as long as 3 days. You can also freeze the cake for up to 3 months – just make sure it’s wrapped tightly in plastic wrap and aluminum foil before freezing.
FAQ for Mary berry chocolate banana cake
Yes, you can substitute the self-raising flour with all-purpose flour. Simply add 2 teaspoons of baking powder to the dry ingredients.
Yes, you can use frozen bananas but make sure they’re fully thawed before using them in the recipe.
Insert a toothpick or skewer into the center of the cake – if it comes out clean, then your cake is ready.
Yes! This cake keeps well for up to 3 days at room temperature or up to 5 days in an airtight container in the fridge. You can also freeze it for as long as 3 months.
Yes, you can use any type of frosting you like. Cream cheese or vanilla buttercream would be great options.
Yes, you can add chopped walnuts or pecans to the batter for some added texture and flavor.
Conclusion:
Mary Berry’s chocolate banana cake is a delicious and easy-to-make dessert that combines the sweetness of ripe bananas with rich, decadent chocolate. The recipe produces a moist and fluffy cake that is perfect for any occasion or as a special treat for yourself. The creamy frosting made from butter, icing sugar, and cocoa powder adds an extra indulgent touch to this already scrumptious cake. It’s sure to be a crowd-pleaser among all ages!
