I remember the first time I tried Jamie Oliver’s Chocolate and Banana Cake. I was in a tiny kitchen, juggling a toddler on one hip and a bowl of ripe bananas in the other hand. The smell of melted chocolate mixed with warm banana hit me before I even turned on the oven. That day, I realized baking doesn’t have to be complicated or intimidating. With a few simple ingredients and a sprinkle of patience, you can create something that feels indulgent yet comforting. This cake is one of those rare treats that tastes decadent but is deceptively simple to make.
- Easy for beginners but still impresses guests
- Combines the richness of chocolate with the natural sweetness of bananas
- Perfect for birthdays, afternoon tea, or a cozy weekend indulgence
Jamie Oliver’s Chocolate And Banana Cake Recipe
This is more than just a cake. It’s a celebration of two ingredients that transform ordinary baking into extraordinary flavor. Jamie’s recipe focuses on keeping it natural, letting bananas do the sweetening while chocolate adds depth. What I love most is that it doesn’t require fancy tools or special flours. Just a good mood, a few ripe bananas, and some love for mixing by hand.
Ingredients Needed
I learned a lot about balancing flavors while making this cake for the first time. Here’s what you’ll need:
- Ripe bananas – about 3 medium, mashed until smooth
- Dark chocolate – roughly 100g, chopped
- Unsalted butter – 100g, softened
- Caster sugar – 150g
- Eggs – 2 large
- Self-raising flour – 175g
- Baking powder – 1 tsp
- Vanilla extract – 1 tsp (optional, but adds a lovely aroma)
- Pinch of salt – to balance sweetness
Optional for topping: chocolate shavings, sliced bananas, or a dusting of icing sugar
How To Make Jamie Oliver’s Chocolate And Banana Cake
I’ll never forget the first time I cracked the eggs into the banana mixture and thought, “This is going to be a mess”. But it all comes together beautifully if you follow the rhythm.
- Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) cake tin. Line it with baking paper.
- Mash the bananas in a large bowl until smooth. I like to leave tiny lumps for extra texture.
- Mix in butter and sugar. Beat until creamy and combined. Your kitchen will start smelling amazing at this stage.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour, baking powder, and salt. Gently fold them into the mixture using a spatula. Avoid overmixing.
- Fold in the chopped chocolate. Reserve a few chunks for sprinkling on top.
- Pour the batter into the tin and smooth the surface. Sprinkle the reserved chocolate on top.
- Bake for 40-45 minutes. Check with a skewer. It should come out mostly clean with a few soft crumbs.
- Cool in the tin for 10 minutes then transfer to a wire rack. Serve warm or at room temperature.
Ingredient Science Spotlight
I used to just throw ingredients together, but understanding what each component does transforms baking.
- Bananas – naturally sweet, add moisture, and help the cake rise slightly
- Butter – enriches flavor, creates tender crumb
- Sugar – not only sweetens but also helps trap air when creamed with butter, giving lift
- Eggs – bind ingredients, provide structure
- Flour – forms the base and interacts with moisture to create the crumb
- Chocolate – melts during baking to create pockets of gooey richness
Every ingredient has a purpose. Knowing this makes improvisation easier without ruining the texture.
Expert Tips
Here’s where I share the things I wish someone had told me on my first attempt:
- Use overripe bananas. They are sweeter and mash more easily.
- Chop chocolate unevenly for pockets of molten chocolate.
- Fold, don’t beat the flour. Overmixing = tough cake.
- Test with a skewer at 35-40 minutes; ovens vary.
- Let it cool slightly before slicing to keep it from crumbling.
Recipe Variations
I’ve experimented with this cake so much, and each variation feels like a new experience:
- Nutty Banana Chocolate Cake – add 50g chopped walnuts or pecans
- Spiced Version – a pinch of cinnamon or nutmeg in the batter
- Moist Chocolate Banana Loaf – bake in a loaf tin for a portable treat
- Vegan Twist – replace eggs with flax eggs, butter with coconut oil
Each variation brings a unique texture or flavor while keeping the core comfort intact.
Final Words
This cake has become a staple in my kitchen. I’ve shared it on busy mornings and lazy weekends alike. It’s forgiving, comforting, and always delivers that ’wow’ factor without the stress.
FAQs
Can I Use Overripe Bananas For This Recipe?
Yes, overripe bananas are actually perfect for this cake! They add more sweetness and moisture.
Can I Substitute The Butter With Something Else?
You can use vegetable oil or a dairy-free butter substitute to make it a bit lighter or dairy-free.
How Do I Store The Cake After Baking?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.