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.

Taste:

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?