February 25, 2012

8/52 Banana Nutella Cake

Herbal tea. More herbal tea. And even more herbal tea.
About 4 litres a day for the whole week.

Because I've had a terrible cold, herbal tea was one of my main intakes this past week.
And occasionally this:
Come on, it's okay to need a little banana-nutella-soothing when you're sick, right?

Even though I feel better now, I still wanted to take the banana-nutella-combination to the next (hopefully yummier) level. 

Banana Nutella Cake
Adapted from Ruby

Banana cake:
125g (a little over 1/2 cup) butter, softened
125g (1 cup) powdered sugar
2 eggs
2 ripe bananas, mashed
1/2 teaspoon baking soda
2 tablespoon boiling milk
175g (1.4 cups) flour, sifted
1 teaspoon cinnamon

Nutella cake:
300 g (1 cup) nutella
2 eggs
100g (3/4 cup) flour, sifted
dash of milk

  • Preheat oven to 180 °C (355°F).
  • Mix together butter and sugar until pale yellow. Add eggs, one at a time, mixing well after each. Add mashed bananas.
  • Stir baking soda into boiling milk and add to batter. Fold in flour and cinnamon. Pour into prepared 22 cm (9 in) round baking pan.
  • Mix all ingredients for nutella cake and pour on top of banana batter. Swirl the two layers together, if you wish.
  • Bake 40-45 minutes. Let cool in pan for 10 minutes, remove from pan to cool completely.

My modifications:
I didn't swirl the two layers together. It just wasn't a swirly day today.
My round pan is a bit bigger so my cake only needed 30 minutes to bake.

It's a yummy cake, no doubt about it. Just not as moist and banana-y like most banana breads, for example. But it is a cake and not a bread, so that might explain it...

What's your favorite fruit-chocolate combination for cakes?

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