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Chocolate and Banana Nut Cake

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


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


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.


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


Calories: 572kcalCarbohydrates: 77gProtein: 8gFat: 26gSaturated Fat: 13gCholesterol: 82mgSodium: 317mgPotassium: 326mgFiber: 6gSugar: 49gVitamin A: 555IUVitamin C: 3.2mgCalcium: 74mgIron: 2.8mg