Out Of The World Banana Nutella Cake
Bananas and nutella- what a great combo! Just imagine the two ingredients together and I am sure at this point there is no need to explain more. Now yes, yes! I know what you are thinking. Nutella is not a healthy choice in any way, but still it won’t be harmful every once in a while!
Today my eldest son turns 22. He is miles away from home – a master student in business at the University of Montreal. I am trying to stay strong to conquer the feeling of not being able to see him, so I thought of making this fabulous cake to celebrate the occasion!
My dear Hicham, you will remain the little bundle of joy and a piece of my heart. The birthday cake I baked today is so soft and sweet, but it can never be as sweet as you. Happy birthday mom!
2 ripe bananas, mashed
2 bananas, sliced
1 cup Nutella
2 cups flour
1 cup sugar
2 eggs, at room temperature
1/2 cup milk
1/4 cup freshly squeezed lemon juice
½ cup/ 1 stick butter, softened
2 teaspoons baking powder
½ teaspoon baking soda
Grease and butter a large bundt pan with a capacity of 7 cups.
Preheat the oven to 180°C/350°F.
Place a rack in the center of the oven.
Mix together the milk and lemon juice and set aside.
In a bowl, mix together the flour, baking soda and baking powder. Set aside.
Using an electric mixer, beat the butter in a bowl on medium speed until it becomes creamy.
Add the sugar and mashed bananas and beat for 20 seconds.
Add the eggs one at a time, and beat for 1 minute. Add the milk and beat for 20 seconds.
Sift the flour mixture over the cake batter. Scrape down the edges of the bowl and stir well to fully incorporate the batter.
Pour half the cake batter into the cake tin. Distribute the banana slices equally on top. Spread the Nutella equally over the banana slices.
Pour the rest of the batter evenly over the banana slices.
Bake for 50 to 55 minutes or until you insert a knife in the center of the cake and it comes out clean.
Remove from the oven and set aside to cool down. Invert onto a flat dish. Enjoy!
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