Monday, October 31, 2011

Banana Nutella Cake

A million years ago you might recall I had a dinner party. And promised recipes. So here is where I make good on my promise... albeit quickly, on a busy Monday. But I figured for whatever reason that this recipe seemed to fit well with the holiday (Happy Halloween!), so here goes.
This cake is very much like banana bread. It is super simple and a snap to make, plus it isn't one of those cakes that require a lot of hand holding or any sort of complicated techniques or tricks to make. And the Nutella "frosting" I put in quotes because it's really just straight out of the jar. So there's nothing to that. Oh I'm sure you could whip up some cream and fold it together to get something a little more mousse-esque, but if you dont' have the time, don't worry about that. The way the banana and chocolate and the pecans and the hazelnut just flow so well together, no one will dare say that it isn't anything but the most delicious cake.
Banana Nutella Cake
1 1/2 c. AP flour
1 c. whole wheat flour
1 c. white sugar
3/4 c. packed light brown sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped pecans- pre toasted
2 eggs
4 ripe mashed bananas
1/4 c. Bourbon
1 jar Nutella

1. Preheat oven to 350. Grease and line cake pans (I used 2 medium round ones). In a smaller bowl, combine the flours, baking soda, cinnamon and salt. Set aside.

2. In a larger bowl, cream the butter and both white and brown sugar until light and fluffy. Add in eggs, one at a time, then the bananas and bourbon. Add in the flour mixture in batches, alternating with the buttermilk. Don't over mix. Stir in nuts, and then pour batter into the prepared pans.

3. Bake for 30 minutes. When done place cakes on a cooling rack and once slightly cooler but not room temperature, spread Nutella on top of the bottom layer, place the top layer on, then spread more over the top.

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