Banana & Nutella Swirl Loaf Cake

When life gives you brown bananas, make banana bread! But this time add a swirl of Nutella for the ultimate taste sensation.

image1

This recipe can be prepped, baked and eaten in less than an hour. It’s a one bowl recipe (which I am always a fan of – I mean I love a red velvet cake but 3 bowls means a lot of washing up!), and most of the ingredients you are likely to already have.

The banana cake is sweet and moist, and with the added swirl of gooey Nutella, this cake really is hard to resist. In fact, I’ve just bought another bunch of bananas which i’m eagerly waiting for them to turn brown!

Ingredients (makes a 2lb loaf cake)

150g unsalted butter
150g caster sugar
2 large eggs, at room temp
170g self-raising flour
1 tsp baking powder
2 ripe medium-sized bananas
1 tbsp milk
4 tbsps Nutella

Method

Preheat oven to 180°C and line a 2lb loaf tin with grease proof paper. I use cake liners for ease, which can be purchased from most large supermarkets.

Beat together you butter and sugar until light and fluffy.

Crack in the eggs, add half of the flour and mix. The flour will stop of the mixture from curdling.

Fold in the remaining flour and baking powder until you have a smooth mixture.

Mash the bananas until no lumps remain. Fold the mashed banana and milk into the mixture until smooth.

In a separate bowl melt the Nutella in the microwave for 30-40 seconds.

Pour half the cake mixture into the loaf in. Now pour half of the melted Nutella down the middle of the cake tin. Pour the remaining cake mixture on top.

Dollop spoonfuls of the remaining Nutella on top. Use a skewer or knife tip to swirl the Nutella into the cake mixture.

Bake the cake in the centre of the oven for 30-40 minutes, until the cake has browned on top and is springy to the touch. A skewer inserted into a centre should come out clean of cake mixture.

Lightened-up Chocolate Walnut Banana Bread

Is there a bunch of sad looking bruised bananas in your fruit bowl?

Good! I have the perfect recipe for you. A healthier (but just as tasty) banana bread, dotted with chocolate chunks and chopped walnuts and finished with a drizzle of melted chocolate.

This recipe replaces standard white wheat flour with wholegrain spelt flour as it’s a super source of protein and fibre. The bananas, cinnamon and honey add a natural sweetness, whilst the greek yoghurt makes it beautifully moist! Finally, the chopped walnuts are full of healthy fats and the chocolate chunks… well why not!? SONY DSC SONY DSC

Ingredients (makes a 1lb loaf)
120g wholegrain spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
80g chopped walnuts
2 medium/3 small very ripe blackened bananas
75g greek yoghurt (I used Total 0%)
2 large eggs, at room temp
1 tbsp raw honey/maple syrup
50g milk/dark chocolate, roughly cut into chunks
20g extra chocolate, for drizzling

Method

Preheat the oven to 180°C and line a 1lb loaf tin will greaseproof paper or use a silicone tin.

In a bowl combine the top 6 ingredients. In a separate bowl mash the bananas until almost smooth and free of lumps. Now mix in the yoghurt, eggs and honey until combined. Add the dry ingredients into the wet and mix together until just combined. Finally, fold in the chocolate until covered with mixture.

Pour the mixture into the prepared tin and bake in the oven for 30-35 minutes, until browned on top and a skewer inserted into the middle comes out clean. Leave to cool for at least 30 minutes before removing from the tin. Melt the extra 20g chocolate in the microwave in 10 second blasts before drizzling over the loaf. Use a fork to make a criss-cross pattern in the chocolate.