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Mary Berry Chocolate and Banana Cake Recipe

Mary Berry Chocolate and Banana Cake Recipe

Mary Berry's chocolate and banana cake has a moist banana sponge, a rich chocolate ganache, and fresh banana slices — a genuinely spectacular combination.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling & Setting Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Banana Sponge:
  • 3 very ripe bananas about 300g peeled, mashed thoroughly
  • 175 g unsalted butter softened
  • 175 g soft light brown sugar
  • 3 large eggs room temperature
  • 175 g self-raising flour sifted
  • 1 tsp baking powder
  • 30 g good quality cocoa powder sifted
  • 1 tsp ground cinnamon
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • Chocolate Ganache:
  • 200 g good quality dark chocolate 70%, finely chopped
  • 200 ml double cream
  • 2 tbsp golden syrup
  • 25 g cold unsalted butter cubed
  • Filling:
  • 3 tbsp chocolate spread or ganache
  • 1 banana thinly sliced and tossed in lemon juice
  • Decoration:
  • 1 banana thinly sliced
  • 25 g dark chocolate shaved or grated
  • Cocoa powder for dusting

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Beat butter and brown sugar 4–5 minutes. Add eggs one at a time. Add vanilla. Add mashed banana — beat briefly. Sift in flour, baking powder, cocoa, and cinnamon. Add milk — fold gently. Divide between tins — weigh for even layers. Bake 22–26 minutes. Cool completely.
  2. Heat cream and syrup to just simmering — pour over chopped chocolate. Leave 2 minutes. Stir from centre until smooth. Add cold butter — stir until melted. Cool 45 minutes – 1 hour until spreadable.
  3. Place one sponge on plate. Spread filling. Arrange sliced banana. Top with second sponge.
  4. Spread ganache over top and sides completely. Arrange banana slices on top immediately. Scatter chocolate shavings. Dust with cocoa. Set 30 minutes. Slice.

Notes

Use the blackest bananas — almost completely black gives the most intense banana flavour.
Brown sugar gives better flavour than white — suits the deep, caramel character of ripe banana.
Allow ganache to reach spreading consistency before using — liquid ganache runs off uncontrollably.
Add banana slices to the top immediately — once ganache sets, decorations will not adhere.
The cocoa in the sponge is what makes this specifically chocolate and banana — do not reduce it.
Freeze unfrosted sponge layers for up to 3 months.
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