Banana Fudge Cake Recipe

Name: Banana Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 banana large ripe; 1 1/2 tablespoons skimmed milk; 4 3/4 tablespoons Flora Cuisine; 3/4 cup self raising flour; 5/8 cup soft brown sugar; 1 pinch salt; 1/2 teaspoon baking powder; 1 large egg beaten; 3 fudge chocolate, bars diced into small pieces; 1 3/4 ounces dried banana chips broken in half, reserve a few whole ones for decoration; 4 3/4 tablespoons dark chocolate broken into pieces, for decoration

Servings: persons

1 banana large ripe
1 1/2 tablespoons skimmed milk
4 3/4 tablespoons Flora Cuisine
3/4 cup self raising flour
5/8 cup soft brown sugar
1 pinch salt
1/2 teaspoon baking powder
1 large egg beaten
3 fudge chocolate, bars diced into small pieces
1 3/4 ounces dried banana chips broken in half, reserve a few whole ones for decoration
4 3/4 tablespoons dark chocolate broken into pieces, for decoration

1
Preheat the oven to gas mark 3/170u00b0C/150u00b0C fan/325u00b0F.
2
In a large mixing bowl, mash the banana and milk together. Add the Flora Cuisine, flour, sugar, salt, baking powder and egg and whisk well together using an electric mixer. Fold in the broken banana chips and diced fudge (keeping a little fudge back for decoration).
3
Transfer to a greased, lined 450g/1lb loaf tin or 20cm (8 inch) cake tin and level the top using the back of a damp spoon.
4
Bake in the preheated oven for 40-45 minutes until the cake is golden-brown, well-risen and spongy to the touch.
5
Allow the cake to cool for around 10 minutes before removing it from the tin and leaving it to cool on a wire rack.
6
To decorate when cool, melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cake and top with banana and fudge pieces.

792

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 banana large ripe, 1 1/2 tablespoons skimmed milk, 4 3/4 tablespoons Flora Cuisine, 3/4 cup self raising flour, and more.

Yes, Banana Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions