This one bowl banana cake with chocolate and caramel is delicious, easy to make and incredibly moist. Perfect with a cup of your favourite hot drink and the recipe everyone will be asking for!
Fuss free baking
There is nothing that gets on my nerves more then the amount of washing up cooking and baking creates! I hate that I have to do that bit too. LOL. The great thing about this cake though, is that it is all made in one bowl.
Just one bowl
The best thing about this cake is that you just dump all of your ingredients into the bowl, mix it, and pour it into the pan.
How to make the one bowl Banana Cake with Chocolate
Start by mashing the bananas in a large bowl and add all the other ingredients minus the chopped chocolate.
Use an electric mixer to mix on very low speed initially, then mix on high briefly.
Mix in the chopped chocolate.
Spray or grease and flour your tin, before pouring the batter into the tin.
Pop it in the oven at 190 C/GM 5, and bake for 40-50 minutes.
Allow to cool for 10 minutes.
To remove the cake from the tin, run a knife around the edges to loosen it up, and set a cooling rack on the surface of the cake. Flip the cake out of the tin.
Top Tips for Banana Cake/Bread
- Bananas should be very dark and therefore very ripe.
- To ripen banana fast, preheat the oven to 150 C/Gas Mark 2. Place the bananas on a lined baking tray and bake for 15-20 minutes or until darkened. Baking times may vary depending on the size, thickness and current ripeness of banana. I got this tip via Candice from Bake Off via an appearance she did on This Morning.
- Use room temperature eggs. To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.
- Once you pour the wet ingredients into the dry ingredient, GENTLY mix the batter just until combined. Do NOT over mix the batter.
Why the indulgent recipes??
You may have noticed, that I do both ‘wholesome’ and ‘indulgent’ recipes on the blog.That doesn’t make sense to some people but for me, it makes sense and it has taken MANY MANY years for me to get to this place of understanding. It came from watching some of the people I respect the most, just eating a little of what they enjoy but not attaching too much meaning to it. That may/may not work for you. The reason it works for some, is that it puts the individual back in charge of what they choose to put into their body, minus any scary labels. Sometimes labelling a food as ‘bad food’ actually makes it worse for us then it is. More on that here.
Some more of my favourite baking recipes include:
One Bowl Banana Cake with Chocolate and Caramel
This one bowl banana cake with chocolate and caramel is delicious, easy to make and incredibly moist. Perfect with a cup of your favourite hot drink and great for a last minute cake request.
- 270 g Plain Flour
- 250 g Caster Sugar
- 4 Bananas Very ripe and lightly mashed with a fork if not falling apart
- 115 g Butter
- 2 Eggs
- 2 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 300 g Milk or Dark Chocolate Chopped
- 3 - 4 tbsp Caramel I use store brough Salted Caramel (Optional)
- 1-2 tbsp Gold Sprinkle Sugar Linked below (Optional)
Preheat oven to 190°C/Gas Mark 5.
Spray or grease/flour your bundt/20cm round tin. Alternatively you can line, if you are not using a bundt tin.
Seive the plain flour and sugar. (Optional).
Mash the banana in a large bowl or bowl of a stand mixer. Add all the ingredients except the chocolate to your stand mixer or to a large bowl.
Beat the batter by hand or in your stand mixer/electrix mixer on low just to incorporate and then on high for 3 - 4 minutes.
Stir in the chopped chocolate gently and pour into tin.
Bake for 40-50 mins.
Allow the cake to cool for 10 minutes, and loosen edges with a knife before tipping cake out of the tin.
Once cool, spoon over the caramel and you can add sparkly sugar like my daughter did.
- Bananas should be very dark and ripe - To ripen banana super quick, preheat the oven to 150 C/Gas Mark 2. Place the bananas on a lined baking tray and bake for 15-20 minutes or until darkened. Baking times may vary depending on the size, thickness and current ripeness of banana.
- Use room temperature eggs - To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.
- Once you pour the wet ingredients into the dry ingredients, GENTLY mix the batter. Do NOT over mix.
- Calories are calculated minus the caramel and gold sugar.
- Banana cake can vary in cooking times by a full 10 minutes. Banana cake tends to look baked before it actually is. Make sure the top is firm to the touch and that a skewer inserted into the centre comes out clean. If the cake is looking really brown but is still not cooked in the middle, cover the top with some foil and bake a little longer.