Mary Berry’s Banana and Chocolate Cake is a delightful combination of rich chocolate and sweet, ripe bananas. This cake is moist, soft, and has a deliciously tender crumb, thanks to the bananas. Perfect for any occasion, this cake will satisfy both banana bread lovers and chocolate fans alike. It’s easy to make and can be enjoyed as a dessert or a tea-time treat.
What Is Mary Berry’s Banana and Chocolate Cake?
Mary Berry’s Banana and Chocolate Cake is a moist and rich dessert that combines the natural sweetness and softness of bananas with the indulgence of chocolate. The bananas keep the cake tender and add a natural sweetness, while the chocolate brings a depth of flavor. This cake is often topped with a chocolate glaze or dusting of icing sugar to enhance its presentation and taste.
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Why You’ll Love This Recipe
- Perfectly Moist and Soft: Bananas add a tender, moist crumb that’s irresistible.
- Rich Chocolate Flavor: Combines beautifully with the banana for a balanced taste.
- Great Use for Ripe Bananas: Perfect for using up overripe bananas in a delicious way.
- Easy to Make: Simple ingredients and steps, ideal for any skill level.
- Versatile Treat: Great for dessert, tea time, or as a snack.
Ingredients Needed to Make Mary Berry’s Banana and Chocolate Cake
For the Cake
- 225g self-raising flour – Provides structure and helps the cake rise.
- 1 tsp baking powder – Adds extra lift to the cake.
- 100g butter (softened) – Adds moisture and richness.
- 175g caster sugar – Sweetens the cake and balances the bananas.
- 2 large eggs – Binds the ingredients and adds structure.
- 3 ripe bananas (mashed) – Adds moisture, natural sweetness, and a soft texture.
- 100g dark chocolate chips or chopped chocolate – Adds bursts of rich chocolate flavor.
- 1 tsp vanilla extract – Enhances the overall flavor.
For the Chocolate Glaze (Optional)
- 100g dark chocolate (chopped) – For a smooth, rich topping.
- 2 tbsp double cream or milk – Makes the glaze glossy and spreadable.
Instructions to Make Mary Berry’s Banana and Chocolate Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or loaf tin and line the bottom with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
Step 4: Fold in the Bananas
Gently fold in the mashed bananas until well incorporated. The mashed bananas will add moisture and flavor to the batter.
Step 5: Add Dry Ingredients and Chocolate
Sift the self-raising flour and baking powder into the batter, and fold gently until just combined. Be careful not to overmix. Fold in the chocolate chips or chopped chocolate pieces.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin, smoothing the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
Step 9: Prepare the Chocolate Glaze (Optional)
In a small saucepan, heat the double cream or milk until it begins to simmer (do not let it boil). Remove from heat, then add the chopped chocolate. Stir until the chocolate is melted and the glaze is smooth and glossy.
Step 10: Spread the Glaze
Once the cake has cooled, pour the glaze over the top, spreading it evenly with a spatula or knife. Let the glaze set before slicing.
What Goes Well with Mary Berry’s Banana and Chocolate Cake
- Fresh Berries: Raspberries or strawberries add a pop of color and freshness.
- Whipped Cream: Light and airy, perfect for balancing the richness of the chocolate.
- Vanilla Ice Cream: A classic pairing that complements the banana and chocolate flavors.
- Chopped Nuts: Adds a crunchy texture on top of the glaze.
- Dusting of Cocoa Powder: For a refined look and extra chocolate flavor.
Expert Tips for the Best Banana and Chocolate Cake
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the cake.
- Do Not Overmix: Overmixing can make the cake dense, so fold ingredients gently.
- Cool Before Adding Glaze: Make sure the cake is completely cooled before glazing to avoid melting.
- Experiment with Chocolate Types: Try a mix of milk and dark chocolate for variety in flavor.
- Serve Fresh: This cake is best enjoyed fresh for the softest texture.
Easy Variations of Mary Berry’s Banana and Chocolate Cake
- Add Walnuts or Pecans: Stir in a handful of chopped nuts for added texture.
- Spiced Banana Chocolate Cake: Add a pinch of cinnamon or nutmeg for extra warmth.
- Double Chocolate: Use cocoa powder in the batter for an extra chocolatey cake.
- Banana and Coconut Cake: Add desiccated coconut to the batter for a tropical twist.
- Nutella Glaze: Mix Nutella into the glaze for a hazelnut-flavored topping.
Best Practices to Store Mary Berry’s Banana and Chocolate Cake
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Bring to room temperature or warm slightly before serving.
- Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
How Can I Make Mary Berry’s Banana and Chocolate Cake Healthier?
- Reduce Sugar: Use less sugar in the batter or a natural sweetener.
- Use Dark Chocolate with Higher Cocoa: Opt for 70% or higher cocoa chocolate for less sugar.
- Add Whole Wheat Flour: Replace some of the self-raising flour with whole wheat flour for added fiber.
- Skip the Glaze: Enjoy the cake plain or with a light dusting of cocoa powder.
- Use Greek Yogurt: Substitute some of the butter with Greek yogurt for a lower-fat option.
Nutrition Value (Per Serving)
- Calories: 280 kcal
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 3g
Final Words
Mary Berry’s Banana and Chocolate Cake is a deliciously moist, chocolatey dessert with the natural sweetness of bananas. Perfectly balanced in flavor and texture, this cake is easy to make and perfect for any occasion. Top it with a rich chocolate glaze or enjoy it plain for a simple yet satisfying treat!
More Recipes By British Baking Recipes
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Mary Berry Banana and Chocolate Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Banana and Chocolate Cake is a moist and rich dessert that combines the natural sweetness and softness of bananas with the indulgence of chocolate. The bananas keep the cake tender and add a natural sweetness, while the chocolate brings a depth of flavor. This cake is often topped with a chocolate glaze or dusting of icing sugar to enhance its presentation and taste.
Ingredients
For the Cake
- 225g self-raising flour – Provides structure and helps the cake rise.
- 1 tsp baking powder – Adds extra lift to the cake.
- 100g butter (softened) – Adds moisture and richness.
- 175g caster sugar – Sweetens the cake and balances the bananas.
- 2 large eggs – Binds the ingredients and adds structure.
- 3 ripe bananas (mashed) – Adds moisture, natural sweetness, and a soft texture.
- 100g dark chocolate chips or chopped chocolate – Adds bursts of rich chocolate flavor.
- 1 tsp vanilla extract – Enhances the overall flavor.
For the Chocolate Glaze (Optional)
- 100g dark chocolate (chopped) – For a smooth, rich topping.
- 2 tbsp double cream or milk – Makes the glaze glossy and spreadable.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or loaf tin and line the bottom with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
Step 4: Fold in the Bananas
Gently fold in the mashed bananas until well incorporated. The mashed bananas will add moisture and flavor to the batter.
Step 5: Add Dry Ingredients and Chocolate
Sift the self-raising flour and baking powder into the batter, and fold gently until just combined. Be careful not to overmix. Fold in the chocolate chips or chopped chocolate pieces.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin, smoothing the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
Step 9: Prepare the Chocolate Glaze (Optional)
In a small saucepan, heat the double cream or milk until it begins to simmer (do not let it boil). Remove from heat, then add the chopped chocolate. Stir until the chocolate is melted and the glaze is smooth and glossy.
Step 10: Spread the Glaze
Once the cake has cooled, pour the glaze over the top, spreading it evenly with a spatula or knife. Let the glaze set before slicing.
