As you sit at your desk this gray morning, let me whet your appetite. Classic banana loaf but with a little twist.
You see I love my banana cake and I love nutella, one more than the other....and I sometimes spread nutella on a slice of banana cake and wash it down with a glass of cold milk. It is such a party in my mouth. And so one day I was making a banana loaf and decided to add nutella to the batter instead of cocoa nibs. That was the best ever!!
And so I'm sharing this with you so that you can go make the same and enjoy it with a glass of cold milk (because I said so lol) or, you know, whatever tickles your fancy.
Makes 1 loaf
250 grams self raising flour
200 grams butter
3 large eggs
200 grams nutella
150 grams caster sugar
1 tsp vanilla essence
3 large over ripe bananas, mashed
Baking parchment to line your baking tin
Special equipment - Rectangular loaf tin
Pre - heat your oven to 180°C as you prepare the batter.
In a bowl, cream together your butter, sugar and vanilla essence until it becomes a pale yellow color. Next, add your eggs one by one and gently beat into the sugar and butter paste. Once the eggs are beaten in, add the mashed bananas and mix well using a fork.
Add the flour bit by but using a spatula or a hand whisk. The flour should be properly mixed in to avoid pockets of flour when the cake is cooked. If you find your batter is too wet, you can add a little more flour.
Pour half the batter into your baking tin and then pour/spread your nutella over this. Finish off by topping it with the rest of the batter. You can garnish the top with nuts and seeds if you have some.
Place the tin into the oven on the middle shelf and let it bake for 30 minutes or until a skewer inserted into the cake comes out clean.