Black Banana Cake

Nigel Slater’s banana bread recipe is the perfect way to use up overripe bananas with hazelnuts and dark chocolate chips.

Baking Vegetarian Dessert Chocolate Banana Bread

Estimated Nutrition

Calories

531.6

kcal / serving

4252.8 kcal total

Carbs

53.8g

per serving

430.4 g total

Fat

31.8g

per serving

254.1 g total

Protein

7.7g

per serving

61.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

87.5

Light Muscovado Sugar

combined with caster sugar

87.5

Golden Caster Sugar

combined with muscovado sugar

175

Self-Raising Flour

drop

Vanilla Extract

175

Dark Or Milk Chocolate Chips

good quality

pinch

Demerara Sugar

for dusting

Dairy

175

Unsalted Butter

softened

piece

Eggs

free-range

Fruits

250

Bananas

very ripe, peeled and chopped

NutsSeeds

Hazelnuts

whole

Method

Preheat the oven to 170°C and line a 20cm x 12cm loaf tin with parchment.

Beat the butter and sugars in a food mixer until light and coffee-coloured.

Toast the hazelnuts, remove their skins with a tea towel, and grind them finely.

Slowly add the eggs to the butter mixture, then mix in the ground hazelnuts and flour.

Gently fold the vanilla extract, chopped bananas, and chocolate chips into the batter.

Scoop the mixture into the tin, dust with demerara sugar, and bake for 60 to 70 minutes.