I remember the first time I baked Jamie Oliver’s Chocolate and Banana Cake. I was looking for something to satisfy both my sweet tooth and my craving for a little comfort food. The bananas sitting on the kitchen counter had gone from perfectly ripe to almost overripe, and I knew they couldn’t be ignored. I stumbled upon Jamie’s recipe and was immediately hooked.
There’s something magical about how chocolate and banana complement each other. The cake itself is rich yet light, decadent but not overwhelming. It’s one of those recipes where, after the first bite, you feel like you’ve unlocked a little piece of heaven. So, if you’re ever in need of a cake that’s comforting, indulgent, and totally satisfying, this is the one to try.
Jamie Oliver’s Chocolate And Banana Cake Recipe
This recipe feels like a warm hug from the inside. Jamie’s take on it is straightforward yet flavorful, and it lets the bananas shine without taking away from the chocolatey goodness.
Here’s how you make it:
Ingredients
- Bananas (3-4 ripe)
- Unsweetened cocoa powder
- All-purpose flour
- Baking soda
- Baking powder
- Butter (softened)
- Dark brown sugar
- Eggs
- Milk
- Dark chocolate (chopped)
- Vanilla extract
Method
- Preheat your oven to 170°C (325°F).
- Mash the ripe bananas in a bowl, making sure to leave some chunks for texture.
- In a separate bowl, whisk together your dry ingredients: flour, cocoa powder, baking soda, and baking powder.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Then, beat in the eggs one at a time.
- Add the mashed bananas and a dash of vanilla extract to the mixture.
- Gradually fold in the dry ingredients until everything is combined.
- Pour the batter into a greased cake tin and bake for 45-55 minutes.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, chop the dark chocolate and sprinkle it on top for that perfect finishing touch.
Ingredients Needed
- Bananas: The ripeness is key. As bananas get older, they get sweeter and more flavorful, which is why you want them slightly overripe. They help create a soft texture and add natural sweetness without the need for too much sugar.
- Cocoa Powder: Use unsweetened cocoa powder for that deep, rich chocolate flavor. This keeps the cake from becoming overly sweet and balances the bananas perfectly.
- All-Purpose Flour: The base of the cake. It provides structure and helps to give the cake a soft crumb.
- Baking Soda and Baking Powder: Both leavening agents to make the cake rise and become light. Baking soda reacts with the acidity in the bananas to help with the rise, while baking powder provides an additional lift.
- Butter and Sugar: These two ingredients provide richness and moisture. Dark brown sugar adds a deeper, molasses-like sweetness, enhancing the banana flavor.
- Eggs: Eggs help bind everything together and provide richness to the texture.
- Milk: Milk helps to make the batter smooth and adds moisture, ensuring the cake isn’t dry.
- Dark Chocolate: Adds that extra indulgence and gives a nice contrast to the soft bananas. Chopped dark chocolate also melts slightly on top for a rich finish.
- Vanilla Extract: A must for most cakes, vanilla adds an extra layer of flavor that complements the bananas and chocolate beautifully.
How To Make Jamie Oliver’s Chocolate And Banana Cake
Baking this cake is a breeze once you break it down step-by-step. You start by preparing your ingredients and getting everything ready. The fun part is the combination of flavors and textures. The cake’s texture is moist and fluffy thanks to the bananas, while the dark chocolate gives it a perfect contrast.
It all starts with mashing those ripe bananas. The riper they are, the easier they are to mash. They’ll naturally create a smooth texture, but leaving in a few chunks gives the cake character. After that, you’re just mixing the dry and wet ingredients separately before combining them. Once the batter is all together, the smell of the cake baking is incredible-it’s a mix of chocolatey richness and the sweet scent of bananas.
The result is a soft, light cake with a slight crumb, perfect for an afternoon snack or as a dessert after dinner.
Ingredient Science Spotlight
Now let’s dive into the science behind some of the key ingredients.
- Bananas: As bananas ripen, their starches convert into sugar, which makes them sweeter and softer. This is why overripe bananas are a baker’s best friend-they bring natural sweetness and moisture without needing extra sugar or fat.
- Cocoa Powder: Cocoa powder contains flavonoids, which are antioxidants that give chocolate its unique bitter taste. The more intense the cocoa powder, the richer the chocolate flavor in the cake.
- Butter and Sugar: The butter’s fat content creates a tender texture, while the sugar contributes to the cake’s rise by helping trap air during the creaming process. This makes the cake light and airy.
- Eggs: Eggs act as emulsifiers in cakes. They bind everything together, provide moisture, and create a fine texture. The proteins in eggs set when heated, helping the cake maintain its structure.
- Baking Soda and Baking Powder: Baking soda works with the acid in the bananas to create carbon dioxide bubbles, which makes the cake rise. Baking powder, on the other hand, provides a second round of lift to ensure the cake is light and fluffy.
Expert Tips
- Banana Ripeness: Don’t be afraid to use bananas that are nearly black. They’ll bring more flavor and sweetness to the cake, which can really help balance the richness of the chocolate.
- Mixing Tip: Don’t overmix the batter once you combine the dry and wet ingredients. Overmixing can lead to a dense cake. Gently fold the flour in until just combined.
- Chocolate Choice: Use good quality dark chocolate. The better the chocolate, the better the finish on your cake. You want pieces that’ll melt slightly and add little pockets of chocolate throughout the cake.
- Check for Doneness: Every oven is different, so start checking your cake around the 45-minute mark. Insert a toothpick, and if it comes out clean (with a few moist crumbs), it’s done!
Recipe Variations
- Vegan Version: Substitute the butter with coconut oil or vegan butter. For the eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend. Make sure it includes xanthan gum to help with the structure of the cake.
- Nutty Twist: Add a handful of chopped walnuts or pecans to the batter for extra crunch and flavor.
- Frosting Ideas: While Jamie’s recipe is great as it is, you could add a simple cream cheese frosting or a chocolate ganache if you want to go the extra mile.
Final Words
If you’re looking for a cake that’s easy to make, delicious, and indulgent, Jamie Oliver’s Chocolate and Banana Cake is a fantastic choice. It’s a great way to use up ripe bananas and impress anyone who’s lucky enough to try it. The beauty of this recipe is how simple it is to make yet how rich and satisfying it tastes. Plus, you can customize it to suit your preferences-whether you want it vegan, gluten-free, or with a bit of crunch.
FAQs
What Makes Jamie Oliver’s Chocolate And Banana Cake So Special?
It’s a perfect balance of rich chocolate and ripe bananas, making it moist and flavorful with every bite.
Can I Use Ripe Bananas That Are Overly Soft For The Cake?
Yes, ripe bananas work best as they add sweetness and moisture to the cake.
How Can I Make The Cake Gluten-free?
You can substitute regular flour with a gluten-free flour blend, but make sure to check the recipe for any other modifications needed.