Cakes & Bakes: Boozy chocolate muscovado banana cake

'Cakes & Bakes' blog post banner

Bananas, rum and hazelnut chocolate bar, ingredients for a boozy chocolate muscovado banana cake | H is for Home

We’re massive banana fans chez H is for Home – and banana cake is a firm favourite.

Boozy chocolate muscovado banana cake ingredients

Boozy chocolate muscovado banana cake mixture in a loaf tin

This boozy, decadent version is my spin on Nigel Slater’s chocolate muscovado banana cake taken from his book, The Kitchen Diaries II

Boozy chocolate muscovado banana cake

Boozy chocolate muscovado banana cake

Servings 8 slices

Ingredients
  

  • 175 g/6oz unsalted butter softened
  • 100 g/3½oz golden caster sugar
  • 75 g/2½oz muscovado sugar
  • 2 free-range eggs
  • 175 g/6oz self-raising flour
  • 2 ripe bananas about 250g/9oz total weight ( black-skinned, over-ripe ones work well )
  • 1 tsp vanilla extract
  • 1 capful dark rum
  • 200 g/7oz dark hazelnut chocolate bar
  • 2 tbs demerara sugar

Instructions
 

  • Preheat the oven to 170ºC/325ºF/Gas mark 3
  • Using an electric mixer, beat the butter and golden & muscovado sugars until light and coffee-coloured
  • Lightly beat the eggs before adding to the butter & sugar mixture
  • Mix in the self-raising flour gradually in about 3 stages, mixing after each addition
  • Peel the bananas and chop them into small pieces
  • Chop the hazelnut chocolate bar into small pieces making sure the hazelnuts are at least quartered
  • Gently fold the vanilla extract, rum, bananas and chocolate into the cake mixture, taking care not to over-mix
  • Spoon the cake batter into the prepared loaf tin
  • Dust with the demerara sugar
  • Bake for 60-70 minutes, covering the top of the cake with foil if it starts to darken too quickly
  • Allow to cool in the tin on a wire rack
    Boozy chocolate muscovado banana cake