Black Banana cake


I would like to share with you this great recipe from Nigel Slater, who I greatly admire, that I tried this last weekend. It turned out to be my kind of cake, maybe it is your kind of cake too.

Love the fact that this recipe is using bananas that are passed that perfect point, suddenly this almost waist it is turned into amazing food. Doesn’t require much fuss, it’s almost only mixing ingredients.

Just made some slight changes to the original recipe.


  • 175g self-raising flour
  • 175g butter
  • 175g demerara sugar
  • 50g hazelnuts
  • 2 eggs
  • 2 ripe bananas
  • 100g chocolate chips or chocolate bar chopped in pieces (I chose dark chocolate)
  • 1 teaspoon of cinnamon


Start the process by preheating the oven at 170ºC and toast the hazelnuts for about 10-15 minutes (only until they get lightly toasted). Beat well the butter (room temperature) and the sugar until you get a more or less even whitish paste. When the hazelnuts are already toasted you just need to take off the skins, you can do this by rubbing them with a towel while they are still warm. Then you can ground them or chop them in small pieces.

Add the eggs, chopped hazelnuts, self-raising flour, cinnamon, the bananas choped in smaller pieces and chocolate chips to the previous batter. Beat the mixture very shortly or just mix all ingredients with a while with a spatula.

Line the base and sides of a 20cm x 12cm loaf tin or a small round tin with baking parchment. Transfer the batter (which has a more or less solid consitency) for the chosen tin and bake it for approximately 1 hour (use the tooth pick technique to check when the cake is ready).

Enjoy! It is perfect for a rich breakfast..!



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