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Nigella Banana Chocolate Cake

Nigella Banana Chocolate Cake recipe
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This stovetop banana chocolate cake is rich, tender, and deeply cocoa-forward, with ripe banana adding moisture and natural sweetness. The crumb stays soft and pudding-like in the center while the edges set gently, making it an excellent skillet-style cake for serving warm as a simple main-course sweet brunch or supper dish.

Ingredients

Scale
  • 2 medium ripe bananas, mashed until mostly smooth
  • 6 tbsp unsalted butter, plus 1 tsp for greasing the pan
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk, room temperature
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 oz bittersweet chocolate, finely chopped

Instructions

  1. Grease an 8-inch heavy-bottomed skillet or deep nonstick sauté pan with 1 teaspoon butter, then line the base with a round of parchment if your pan allows; this makes unmolding far safer because the cake is delicate while hot. Fit the pan with a tight lid and set it aside. If you prefer an oven option, bake the batter in a greased 8-inch cake pan at 350°F / 177°C for 22 to 28 minutes, until a tester comes out with a few moist crumbs.
  2. Mash the bananas in a medium bowl with a fork until smooth with only a few small lumps remaining. Fully pureeing them is not necessary, but large chunks will create uneven pockets of moisture in the finished cake. Let the banana stand for a minute so excess air bubbles settle.
  3. Place the 6 tablespoons butter and sugar in a mixing bowl and beat with a whisk or hand mixer until the mixture looks slightly lightened and creamy. This should take about 2 to 3 minutes by hand or 1 to 2 minutes with a mixer. Do not rush this step, because dissolving some of the sugar helps the cake cook into a finer, softer crumb.
  4. Add the eggs one at a time, whisking well after each addition until fully incorporated and glossy. Stir in the vanilla extract, then whisk in the milk in a thin stream so the mixture stays smooth. If the batter looks slightly curdled, that is acceptable and will correct once the dry ingredients are added.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and fine sea salt until the color is uniform. This evenly distributes the leavening so the cake rises level rather than doming or developing bitter spots. Sifting the cocoa first helps prevent dry lumps in the final batter.
  6. Add the dry mixture to the wet mixture in two additions, folding gently with a spatula just until no dry streaks remain. Fold in the mashed banana, then the chopped bittersweet chocolate, scraping the bottom of the bowl so no flour paste is left behind. Avoid overmixing, which would make the cake tough and less tender.
  7. Transfer the batter to the prepared skillet and spread it into an even layer with a small offset spatula or the back of a spoon. Tap the pan once or twice on the counter to release any large trapped air bubbles. The batter will be fairly thick, which is correct for controlled stovetop cooking.
  8. Set the skillet over the lowest possible heat, cover tightly with the lid, and cook for 20 minutes without lifting the lid during the first 15 minutes. Gentle heat is essential here; the goal is to create an oven-like environment so the cake cooks through before the base scorches. You should hear only the faintest sizzle, not active frying.
  9. After 20 minutes, quickly lift the lid and wipe away any condensation from the underside so water does not drip back onto the cake. Re-cover and continue cooking over low heat for 8 to 12 minutes more, until the top looks matte rather than wet and the edges begin to pull slightly from the pan. A skewer inserted near the center should come out with moist crumbs and melted chocolate, but not raw batter.
  10. Turn off the heat and let the covered cake rest in the pan for 5 minutes. This carryover time helps the center finish setting and makes the cake less likely to crack when moved. If you try to unmold immediately, the crumb may tear because it is especially soft while piping hot.
  11. Run a thin spatula around the edge, then either serve the cake warm straight from the pan or invert it carefully onto a plate and turn it right side up again. For the cleanest slices, let it stand another 10 minutes before cutting into 4 portions. The cake should smell deeply chocolaty, feel springy at the edges, and remain moist and tender in the middle.

Notes

Store cooled cake covered in the refrigerator for up to 4 days. Freeze individual wrapped portions for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat slices in a 300°F / 149°C oven for 8 to 10 minutes, or warm gently in a covered skillet over low heat for 3 to 5 minutes until heated through without drying out.

Nutrition

Keywords: Nigella banana chocolate cake, stovetop banana cake, chocolate banana skillet cake, cocoa banana cake, one-pan banana dessert, no-oven cake

Find it online: https://chefnigellarecipes.uk/nigella-banana-chocolate-cake/