Chocolate-iced banana ring

    1 hour 35 min

    Use up any ripe bananas in this chocolate and nut-topped cake. This sponge tastes best after being left in a cool place overnight.

    1 person made this

    Serves: 10 

    • 225g self-raising flour
    • 25g cocoa
    • 3 bananas
    • 90ml single cream
    • 1 teaspoon vanilla extract
    • 100g butter, softened
    • 225g caster sugar
    • 2 large eggs
    • Icing and decoration
    • 100g plain chocolate, broken into squares
    • 50g chopped walnuts

    Prep:25min  ›  Cook:40min  ›  Extra time:30min cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease the base and side of a 23cm ring tin.
    2. Sift the flour and cocoa into a bowl and reserve. Peel and mash the bananas into another bowl. Stir in the cream and vanilla extract and set aside.
    3. Using an electric whisk or large wooden spoon, beat the butter until very soft. Add the caster sugar and beat until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
    4. Fold the flour and banana mixtures alternately into the egg mixture. Turn the mixture into the prepared tin.
    5. Bake until a warm skewer inserted into the centre of the cake comes out clean, about 40 minutes.
    6. Cool the cake in the tin for about 10 minutes. Run a palette knife around the edge of the cake to loosen it. Turn out onto a wire rack and leave to cool completely.
    7. For the icing, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir occasionally. Make sure that the bottom of the bowl does not touch the water.
    8. Spoon the melted chocolate over the cake. Sprinkle with walnuts and leave to set.


    If you do not have a ring tin, you can bake the cake in a 20cm (8in) round cake tin. Grease and line the tin and bake for 40-45 minutes.

    Other ideas

    To make a cake everyone loves, remove the banana and walnuts and top entirely with melted milk chocolate.

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