Friday, June 17, 2011

nutella banana cake

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.

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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.

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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.

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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.

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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.

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5. Bake for 40-45 minutes. Sprinkle powdered sugar on top. (Optional.)

1 comment:

  1. yummmm looks super delicious! I actually have an entire cookbook with Nutella recipes, should use that more often haha :)

    ReplyDelete