List of good things:
Bananas (check)
Nutella (check)
Cake (check)
Baking to make other people happy (check)
Hello little'uns! I hope you have been enjoying the sunshine. Today I spent my day off from work reading in the garden, making copious amounts of apricot jam and, of course, baking this lovely loaf cake. Banana bread is good on it's own, but then with added Nutella... holy moley, it's a whole other yummy French layer of nutty-chocolatey-gooey goodness. This loaf is delicious on it's own, or with a scraping of butter. *Brushes cake crumbs off laptop* it won't last long in this house...
Ingredients:
5 small/ 4 medium mashed, ripe bananas
128g of light muscovado sugar
100g of unsalted, melted butter
60ml of milk
2 large eggs2 cap-fulls of vanilla extract
360g of plain flour
2 tsp's of baking powder
1 tsp of salt
60g (or two generous dollops) of Nutella
Pre-heat your oven to 180C and roughly peel, chop and mash the bananas (leaving a few lumps) and set aside. In the mean time, combine sugar, melted butter, milk, eggs and vanilla extract in a large bowl with an electric whisk, or in a free standing mixer (this was a perfect opportunity to get out my beloved aubergine-coloured KitchenAid, Florence). Sift in the flour, baking powder, salt and mashed bananas, and whisk briskly to combine.
You need your Nutella to have a slightly runny consistency, as it's a little too thick straight from the jar, so I just popped two generous dollops in a microwaveable saucepan and heated on high for 20 seconds. Once suitably runny, drizzle 2/3's of the Nutella over your cake mixture, and fold gently through using a rubber spatula. You still want the ripples of chocolate to be visible when you cut through the cake- so don't go too wild with your stirring. Transfer into two lined and greased loaf tins, and drizzle the remaining Nutella over the top, swirling gently with a knife.
Bake in a pre-heated oven for 30-40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Devour the first one, still warm from the oven, with a large cup of coffee and lovely company. The second loaf can be devoured when the time suits, or given away as a gift... but only if you really really like the person, because this ain't a cake for wasting.
You need your Nutella to have a slightly runny consistency, as it's a little too thick straight from the jar, so I just popped two generous dollops in a microwaveable saucepan and heated on high for 20 seconds. Once suitably runny, drizzle 2/3's of the Nutella over your cake mixture, and fold gently through using a rubber spatula. You still want the ripples of chocolate to be visible when you cut through the cake- so don't go too wild with your stirring. Transfer into two lined and greased loaf tins, and drizzle the remaining Nutella over the top, swirling gently with a knife.
Bake in a pre-heated oven for 30-40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Devour the first one, still warm from the oven, with a large cup of coffee and lovely company. The second loaf can be devoured when the time suits, or given away as a gift... but only if you really really like the person, because this ain't a cake for wasting.
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