Banana & Nibs Cake

The Hotel Chocolat cook book ‘A New Way of Cooking with Chocolate‘ is a rare one in that it has two banana bread recipes, not only that but they are in the breakfast section; now that, is someone speaking my language. I’ve already posted one of those recipes on the blog which contained coconut butter, spelt flour, cocoa nibs, dark chocolate and pecans, I was excited just reading the ingredients, never mind eating the cake. That recipe was delicious but it is only fair that I try the other recipe too and this recipe is amazing too. It is so hard to choose which I like best and Gingerbread Jenn threw a total, delicious, spanner into the works by combining my favourite parts of each recipe into one new recipe, which I have yet to try but most definitely will be.

Banana bread

There can never be enough banana cake recipes in the world, it really is such a flexible, delicious, comforting and warm hug of a cake. The previous banana cake recipe I made was Angus Thirwell’s (co-founder of Hotel Chocolat) and this recipe is Jon Bentham’s (Executive Chef of Hotel Chocolat).

Ingredients:

  • 115 g of butter, at room temp (plus extra for greasing)
  • 280 g of plain flour (plus extra for lining the tin)
  • 0.5 tsp of salt
  • 1 tsp of bicarbonate of soda
  • 30 g of roasted cocoa nibs
  • 2 eggs
  • 0.5 tsp of vanilla extract
  • 225 g of caster sugar (I prefer golden caster sugar)
  • 3 very ripe, almost black, banans, peeled and mashed

Method:

  1. Preheat the oven to 180°C.
  2. Grease and flour and 1 kg loaf tin.
  3. In a small bowl, mix the egg and vanilla, set aside.
  4. In a large mixing bowl, cream the butter and sugar until pale and fluffy, using an electric whisk.
  5. Whisk in the egg mixture, followed by the bananas and beat until smooth.
  6. Fold in the dry ingredients (flour, salt, bicarb and nibs) with a spatula until just combined, don’t over mix.
  7. Pour the ingredients into the prepared tin and bake for 25 minutes.
  8. Cover loosely with foil and bake for a further 20 minutes. The cake is cooked once a skewer inserted into the middle comes out clean. Cook for a further 5 minutes at a time until this is the case (if it isn’t upon first checking).
  9. Remove from the oven and allow the cake to cool in the tin.
  10. Slice and serve with a nice cup of tea.
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