When life gives you brown bananas, make banana bread…but this time add a swirl of Nutella.
This recipe can be prepped, baked and eaten in less than an hour. It’s a one bowl recipe (which I am always a fan of – I mean I love a red velvet cake but 3 bowls means a lot of washing up!), and most of the ingredients you are likely to already have.
The banana cake is sweet and moist, and with the added swirl of gooey Nutella, this cake really is hard to resist. In fact, I’ve just bought another bunch of bananas which i’m eagerly waiting for them to turn brown!
Ingredients (makes a 2lb loaf cake)
150g unsalted butter
150g caster sugar
2 large eggs, at room temp
170g self-raising flour
1 tsp baking powder
2 ripe medium-sized bananas
1 tbsp milk
4 tbsps Nutella
Preheat oven to 180°C and line a 2lb loaf tin with grease proof paper. I use cake liners for ease, which can be purchased from most large supermarkets.
Beat together you butter and sugar until light and fluffy.
Crack in the eggs, add half of the flour and mix. The flour will stop of the mixture from curdling.
Fold in the remaining flour and baking powder until you have a smooth mixture.
Mash the bananas until no lumps remain. Fold the mashed banana and milk into the mixture until smooth.
In a separate bowl melt the Nutella in the microwave for 30-40 seconds.
Pour half the cake mixture into the loaf in. Now pour half of the melted Nutella down the middle of the cake tin. Pour the remaining cake mixture on top.
Dollop spoonfuls of the remaining Nutella on top. Use a skewer or knife tip to swirl the Nutella into the cake mixture.
Bake the cake in the centre of the oven for 30-40 minutes, until the cake has browned on top and is springy to the touch. A skewer inserted into a centre should come out clean of cake mixture.