Last week, I spotted the recipe for Banana Nutella Cake on Ruby NZ's blog and wanted to try it. I've converted the measurements for U.S. standards. Also, the bananas I used weren't extremely ripe. For banana cakes, it's best to use overripe bananas, because it'll make your batter sweeter and doesn't require as much sugar. The powdered sugar is optional.
For the Banana Cake
generous 1/2 cup unsalted butter, softened
generous 1/2 cup cup caster sugar
2 organic eggs
2 large, ripe bananas, mashed
1/2 tsp baking soda
2 tbsp boiling milk
scant 1/2 cup cups self-raising flour, sifted
1 tsp cinnamon [I thought this was a little much, so I only used 1/2 tsp.]
powdered sugar (optional)
For the Nutella Cake
1 cup of Nutella
2 organic eggs
scant 1/2 cup self-raising flour, sifted
dash of milk
1. Preheat the oven to 350°F.
2. Place sugar and butter in a bowl and beat until creamy. Then add the eggs one at a time. Do not add the second egg until the first egg has been fully mixed. Stir in the mixed bananas.
3. Dissolve the baking soda in the boiling milk. [I just stuck the milk in the microwave.] Stir milk into mixture. Fold in sifted flour. Add the cinnamon. Pour into prepared cake tin.
4. To make the Nutella batter: add the Nutella, eggs, flour, and milk into bowl and mix thoroughly. Pour onto banana mixture. Use a fork or spoon to mix the two layers.
5. Bake for 40-45 minutes. Sprinkle powdered sugar on top. (Optional.)