Banana Cake with Nutella Topping

What you do when you have some over-ripe bananas at hand? Make a banana bread or banana cake! šŸ˜€ my husband uses banana in his morning smoothies and sometimes, especially during the summer (I think), some of the bananas just went over-ripe too quickly. We try to reduce our food wastage at home, so usually we cut the bananas into chunks and place in a zip lock bag to be frozenĀ before they goneĀ too ripe.

A while ago, we had few over-ripe bananas and since they are a bit gross to eat as is or even to make smoothie, I searched for some bananas cake recipe. As confirmed by many other bloggers: regardless how simpleĀ this recipe is, it is a real keeper. Indeed it turned out soft and moist, really nice for afternoon tea snack.

Here is recipe, and as usual here is my source:

  • 115 grams butter (I used unsalted butter)
  • 200 grams sugar (I used 150 grams)
  • 2 eggs
  • 1/2 teaspoon of vanilla extract
  • 250 grams flour (I used all-purpose)
  • 1/2 teaspoon baking soda
  • 300 grams peeled banana (I used two bananas), mashed
  • 1/4 cup buttermilk

Heat up oven for 180C and prepare baking paper lining on 20cm x 20cm cake pan.

Sift the flour and baking soda together, set aside.

Beat the butter and sugar together until fluffy, then add egg oneĀ at a time and vanilla extract. Beat until the batter is pale and light. Pour in the flour to the batter, use a balloon whisk lightly mix the batter until all combined well, do not over mix, and lastly add the mashed banana and buttermilk, mix well again.

Pour the batter into the cake pan and bake until the batter is fully cooked, or when a toothpick is inserted to the cake and there are no more uncooked cake batter stick to it.

Once it is cooled, I used Nutella to drizzle on top of the cake and it is all done. What’s better combination than banana and chocolate, right?

banana cake

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