If you’re looking for a moist, rich, and flavorful banana cake, Nigella Lawson’s recipe for Banana Cake is a great choice. The cake is easy to make, and it has a wonderful texture and sweetness that makes it a perfect treat for any occasion. In this article, we’ll walk you through the step-by-step process of making Nigella’s banana cake, providing all the necessary details to ensure a successful baking experience.
Ingredients Needed for Nigella Banana Cake
To make Nigella’s banana cake, you will need the following ingredients:
Bananas: 3 ripe bananas. The bananas should be overripe for the best flavor and texture.
Butter: 100g (about 7 tablespoons) of unsalted butter, softened to room temperature.
Sugar: 200g (about 1 cup) of caster sugar. You can use brown sugar for a richer flavor.
Eggs: 2 large eggs. Room temperature eggs work best for a smooth batter.
Flour: 200g (about 1 ½ cups) of self-raising flour. If you don’t have self-raising flour, you can use plain flour and add baking powder (1 ½ teaspoons).
Baking Powder: If using plain flour, add 1 ½ teaspoons of baking powder.
Baking Soda: 1 teaspoon of baking soda (also known as bicarbonate of soda).
Salt: A pinch of salt, which helps to enhance the flavors of the other ingredients.
Vanilla Extract: 1 teaspoon of pure vanilla extract for added flavor.
Yogurt or Sour Cream: 2 tablespoons of plain yogurt or sour cream to add moisture and tenderness to the cake.
Equipment Required
Before you start baking, gather the following kitchen tools and equipment:
- 2 mixing bowls
- An electric mixer or whisk
- A spatula
- A 20cm (8-inch) round cake tin or a loaf tin
- Parchment paper or butter for greasing
- A cooling rack
- A sieve or fine mesh strainer for sifting flour and dry ingredients
Step 1: Prepare Your Ingredients
Start by preheating your oven to 180°C (350°F). Prepare your cake tin by greasing it with butter or lining it with parchment paper. If you’re using a round cake tin, it’s a good idea to line the bottom with parchment paper for easy removal after baking.
Next, peel your bananas and mash them in a small bowl using a fork. Mash the bananas until smooth with only small lumps left. You need about 1 ½ cups of mashed banana. Set this aside.
Make sure your butter is at room temperature. This makes it easier to cream with the sugar and gives the cake a better texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, add the softened butter and caster sugar. Using an electric mixer or a whisk, beat the butter and sugar together until the mixture becomes light and fluffy. This will take about 3-5 minutes. The goal is to incorporate air into the mixture, making the cake lighter and fluffier.
Step 3: Add the Eggs
Once your butter and sugar are creamed together, add the eggs one at a time. Beat well after each addition to ensure that the eggs are fully incorporated into the mixture. Don’t worry if the batter looks slightly curdled at this point—it’s normal and will come together as you continue to mix.
After the eggs are fully mixed in, add the vanilla extract and continue to mix for about 30 seconds to incorporate the flavor.
Step 4: Mix in the Dry Ingredients
Now it’s time to add the dry ingredients to the batter. Sift together the self-raising flour, baking soda, and salt in a separate bowl. Sifting ensures that there are no lumps and that the dry ingredients are evenly distributed throughout the batter.
Gradually add the sifted dry ingredients to the wet mixture. Stir gently using a spatula or a spoon until just combined. Be careful not to overmix at this stage, as overmixing can lead to a dense cake.
Step 5: Add the Mashed Bananas
Next, fold in the mashed bananas. Stir the bananas gently into the batter until they are evenly distributed. The banana will add moisture to the cake, creating a soft and tender texture. Don’t worry if the batter looks a little thick—it’s supposed to be that way.
Step 6: Add Yogurt or Sour Cream
Add the 2 tablespoons of yogurt or sour cream to the mixture and fold it in. This will add extra moisture to the cake, making it even more delicious and moist. The yogurt or sour cream also gives the cake a slight tanginess, balancing out the sweetness from the bananas and sugar.
Step 7: Pour the Batter into the Cake Tin
Once the batter is fully mixed and all the ingredients are incorporated, pour the batter into the prepared cake tin. Use a spatula to smooth the top of the batter, ensuring that it is evenly distributed.
Step 8: Bake the Cake
Place the cake tin in the preheated oven and bake for 30-40 minutes. Keep an eye on the cake, as oven temperatures can vary. You will know the cake is done when the top is golden brown, and a skewer or toothpick inserted into the center comes out clean.
If the cake starts to brown too quickly on top, you can cover it loosely with foil to prevent overbrowning.
Step 9: Cool the Cake
Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely. This step ensures that the cake retains its texture and doesn’t become soggy.
Step 10: Serve and Enjoy
Once the cake has completely cooled, you can serve it. The cake can be enjoyed on its own, or you can add a layer of frosting or whipped cream for extra sweetness. Some people like to spread a little cream cheese frosting on top for a richer flavor. If you’re feeling adventurous, you can even add some chopped nuts or chocolate chips to the batter for an added texture.
Optional Frosting Ideas for Nigella Banana Cake
Though Nigella’s banana cake is delightful on its own, you can elevate it even further with some simple frosting options. Here are two ideas:
Cream Cheese Frosting:
- 225g (8 oz) of cream cheese, softened
- 60g (½ cup) of unsalted butter, softened
- 200g (1 ½ cups) of powdered sugar
- 1 teaspoon of vanilla extract
Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Add the vanilla extract and mix to combine. Spread the frosting over the cooled banana cake.
Chocolate Ganache:
- 100g (3.5 oz) of dark chocolate, chopped
- 100ml (3.4 oz) of heavy cream
Heat the cream in a small saucepan until it begins to steam. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy. Let the ganache cool slightly before drizzling it over the cooled banana cake.
Tips for a Perfect Banana Cake
Use Ripe Bananas: The key to a moist and flavorful banana cake is using ripe bananas. Overripe bananas have more natural sweetness and are easier to mash.
Don’t Overmix: When adding the dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense, tough cake.
Check for Doneness: Ovens vary, so always check your cake with a toothpick or skewer to ensure it’s fully baked. The cake should feel firm to the touch and the toothpick should come out clean when inserted into the center.
Storage: This banana cake can be stored in an airtight container for up to 3-4 days. If you prefer, you can also freeze the cake for later. Just wrap it tightly in plastic wrap and foil before freezing.
Why This Banana Cake Works
Nigella’s banana cake is a classic for good reason. The combination of ripe bananas, butter, and yogurt creates a cake that is both moist and flavorful. The slight tang from the yogurt balances out the sweetness from the bananas, while the baking soda ensures that the cake rises perfectly. It’s simple to make, and the result is a cake that’s perfect for any time of the day.
Whether you enjoy it with a cup of tea or as a dessert after dinner, Nigella’s banana cake is sure to become a favorite in your baking repertoire.
Now that you know how to make Nigella’s banana cake, you can try it out in your kitchen. Enjoy the process of baking, and most importantly, enjoy the delicious result!
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