• Skip to main content
  • Skip to primary sidebar
farmersgirl kitchen | farmhouse recipes and country life

Farmersgirl Kitchen

Seasonal Scottish Recipes

  • Home
  • Field to Fork
  • Scottish
  • Seasonal
    • Spring
    • Summer
    • Autumn
    • Winter
  • Recipe Index
    • Baking
    • Dessert
    • Drinks
    • Festive Recipes
    • Jams, Jellies, Chutney and Pickles
    • Light Bites
    • Main Course Recipes
    • Slow Cooker
    • Soup
    • Vegetarian
  • Reviews
  • Travel
  • About
  • Work With Me
Home » Baking » Chocolate and Banana Hazelnut Cake

September 6, 2014 By Janice Pattie 11 Comments

Chocolate and Banana Hazelnut Cake

106shares
  • 6
  • 1
Jump to Recipe Print Recipe Pin Recipe
Chocolate banana cake
This Chocolate and Banana Nut Cake is one of the best I’ve ever made, the texture is fine and it cuts beautifully.  The flavour of the chocolate hazelnut spread is subtle, the banana gives the cake moisture and the icing is just so good.
 
The chocolate-covered cob nuts really add a lovely crunch and creamy texture to the cake and the topping.  I can assure you that it didn’t last long.
 
 
 It was my birthday recently and, my Mum made me a beautiful Dundee Cake, however, I decided to treat myself to a little indulgence and create a Chocolate and Banana Nut Cake to celebrate. 
 

Kentish Cob Nuts

I had been sent a packet of cob nuts covered in Ghana milk chocolate by the lovely people at Potash Farm in Kent and decided to use them in a nutty, chocolatey delight.
 
Kentish cobnuts were favoured by the Victorians who enjoyed them as an after-dinner accompaniment to vintage port. They have been grown around St Marys Platt in Kent since the early 1800s and by the turn of the century, an estimated 7000 acres had been planted in orchards known locally as plats.
 
Cob nuts are available from Potash Farm in a variety of forms, but a lightly toasted nut enrobed in either single estate Ecuador plain or Ghana milk chocolate has to be one of the best.
 
Facts and figures about cobnuts
 The official cobnut season starts on August 22nd, St Philibert’s Day
  • Cobnut pickers are called ‘nutters’
  • 6 cobnuts offer the equivalent iron and protein of ½ lb of red meat.  They are also high in calcium and vitamin A
  • The cobnut is a cultivated form of hazel. While the classic hazelnut is fingernail shaped, cobnuts are broader, longer and shaped more like a thumbnail.
  • Fresh and unprocessed, cobnuts can be eaten moist straight after picking in late August and September, when they have the texture of a sweet chestnut.
  • As they turn brown in the autumn, cob nuts dry out and the starch inside turns to sugar, they become much sweeter.
blank

I’m entering my Chocolate and Banana Nut Cake for Bake of the Week at Casa Costello

I’m also entering this cake as my afternoon tea delight for The Great Denby Cake Off

blank

And also for a new blogging event Cake Club at Kerry Cooks

Chocolate and Banana Nut Cake for my birthday-8287954

Chocolate banana cake

PIN FOR LATER

blank

Chocolate and Banana Nut Cake

Janice Pattie
A most delicious moist chocolate cake, ideal for a special treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Baking
Cuisine British
Servings 8
Calories 572 kcal

Ingredients
 

For the Cake

  • 2 ripe bananas
  • 1 tsp bicarbonate of soda
  • 2 tablespoons hot milk
  • 100 g soft butter
  • 175 g caster sugar
  • 2 eggs
  • 225 g spelt flour or plain flour
  • 1 tsp baking powder
  • 1 tbsp Chocolate Hazelnut spread
  • 45 g chopped chocolate covered cob nuts or hazelnuts

For the Icing/Frosting

  • 50 g butter
  • 1 tbsp chocolate hazelnut spread
  • 2 tbsp cocoa powder sieved
  • 3 tbsp milk
  • 150 g icing sugar sieved

To decorate

  • 40 g chocolate covered cob nuts or hazelnuts

Instructions
 

For the Cake

  • Heat the oven to 180C. Grease and line a 900g (2lb) loaf tin.
  • Peel the bananas and mash them in a large bowl. Dissolve the Chocolate Hazelnut spread in the hot milk, mixing until there are no lumps, then add the bicarbonate of soda. Pour/spoon this mixture into the bowl with the bananas, then add all the other ingredients except the nuts, and beat well with hand mixer.
  • Chop the nuts roughly leaving good sized chunks, then fold them into the mixture.
  • Fill the mixture into the loaf tin and bake for about an hour. It should be well risen and brown. Test with a skewer and if it comes out clean the cake is ready.
  • Turn it out and remove the lining paper. Leave to cool on a wire rack. Once the cake is cool make the icing/frosting.

For the Icing/Frosting

  • Melt the butter in a small pan add the cocoa and the chocolate hazelnut spread, stir to blend and cook gently for 1 minute. Stir in the milk and the icing sugar. Take off the heat and mix well, then leave to cool, stirring occasionally until the icing thickens.
  • Spread the icing over the top of the loaf cake with a wet spatula, don't worry if it looks a little bit oily, it will settle as it sets.
  • Chop the remaining cob nuts in half and place onto the icing to ensure an even coverage. Leave the cake for a couple of hours before cutting.

Notes

If you are not able to access Kentish Cobnuts then you can substitute hazelnuts or any other nuts.

Nutrition

Calories: 572kcalCarbohydrates: 77gProtein: 8gFat: 26gSaturated Fat: 13gCholesterol: 82mgSodium: 317mgPotassium: 326mgFiber: 6gSugar: 49gVitamin A: 555IUVitamin C: 3.2mgCalcium: 74mgIron: 2.8mg
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!
106shares
  • 6
  • 1

Filed Under: Baking, Dessert, Seasonal, Vegetarian Tagged With: cake, Chocolate, hazelnuts, Nuts

GET YOUR FREE ‘HOW TO ADAPT RECIPES FOR YOUR SLOW COOKER’ PRINTABLE!

And subscribe to receive all the latest updates from Farmersgirl Kitchen!

You can unsubscribe anytime. For more details, review our Privacy Policy.

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Comments

  1. Sarah James says

    September 7, 2014 at 6:40 am

    Looks delicious Janice & belated birthday wishes. Hope you had a lovely day 🙂

    Reply
  2. belleau kitchen says

    September 7, 2014 at 7:23 am

    happy birthday darling, truly looks like a gorgeous cake… love the addition of nutella in the icing, now THAT I must have a go at. love the gorgeous colour of the inside of the cake too, looks like velvet!

    Reply
  3. Kat BakingExplorer says

    September 7, 2014 at 10:43 am

    The cake looks fantastic, what a perfect birthday treat! Happy birthday!

    Reply
  4. [email protected] says

    September 7, 2014 at 11:21 am

    Happy belated birthday Janice! What a lovely sounding cake and a great use of those Kentish cobnuts

    Reply
  5. Charlene F says

    September 7, 2014 at 3:57 pm

    Happy belated birthday and your cake looks delicious 🙂 x

    Reply
  6. Karen S Booth says

    September 8, 2014 at 8:42 am

    I am sure I commented on this, although it may have been FB! LOL! I am so sorry I missed your birthday – which was when? So I can add it to my diary! LOVE the cake too…..a VERY happy belated birthday to you, Karen xxx

    Reply
  7. Lucy Allen says

    September 8, 2014 at 7:20 pm

    Your cake looks really tasty, happy birthday 🙂

    Reply
  8. helen at Casa Costello says

    September 9, 2014 at 12:36 pm

    Wishing you a very happy birthday – I wish I liked bananas as your cake looks wonderful. Thanks loads for joining in with #Bakeoftheweek

    Reply
  9. Heidi Roberts says

    September 10, 2014 at 8:43 pm

    Hope you had a great birthday – that cake looks super!

    Reply
  10. Fiver Feeds says

    September 18, 2014 at 10:13 pm

    Now that's one hell of a cake! Banana and chocolate, perfect combination!

    Reply
  11. Choclette says

    March 3, 2020 at 5:25 pm

    It’s funny, I never used to be a fan of banana cake, but I really like it these days. Your chocolate and banana version with hazelnuts sounds totally lush.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and Welcome to Farmersgirl Kitchen

Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

Follow me

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

GET YOUR FREE ‘HOW TO ADAPT RECIPES FOR YOUR SLOW COOKER’ PRINTABLE!

blank

And subscribe to receive all the latest updates from Farmersgirl Kitchen!

You can unsubscribe anytime. For more details, review our Privacy Policy.

Thank you!

You have successfully joined our subscriber list.

.

Popular Posts

bowls of wild garlic pesto

Wild Garlic Blender Pesto

How to make Scotch Broth Soup

How to make Scotch Broth like a Scot

Ham Sliced with vegetables on platter.

Slow Cooker Ham in Ginger Beer

Copyright © 2021 · Farmersgirl Kitchen | All Rights Reserved | Privacy Policy