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.