The Caker’s Nutella Banana Cake

I’m still in my journey of making cakes from Jordan Rondel’s The Caker. In my defense, the recipes are so nostalgic and simple; I often already have all the ingredients handy.

Banana and chocolate are a match made in heaven, so it is surprising that I haven’t seen recipes combining these two key ingredients more often. Chocolate brings a richness and sophistication to banana’s starchy flavour.

I have not followed the recipe exactly though. The Caker’s recipes typically ask for the oven to be set at fan bake, but I bake all my cakes on normal bake setting. This recipe uses Nutella as a pre-made frosting, a marvelous hack. I used roasted hazelnuts crumbs for decoration, but you could use The Caker’s suggestion of banana slices and praline.

Banana cake
125g butter, softened
125g caster sugar
1 tsp vanilla extract
2 eggs
2 large ripe bananas, mashed
1 tsp baking soda
2 Tbsp whole milk, heated
175g plain flour
1 tsp ground cinnamon
roasted and ground hazelnuts for decoration

Nutella swirl
½ cup Nutella + extra for frosting
1 egg
50g plain flour
1 Tbsp whole milk

Preheat oven to 150°C. Spread two handfuls of hazelnuts onto a baking tray. Bake for ~10 minutes, then take out to cool. When cool, rub between teatowels to remove the hazelnut skin, then pulse in a food processor or pound in a mortar until resembling rough crumbs.

Turn the oven to bake setting at 180°C. Line a 22cm springform cake tin. Cream butter and sugar for ~3 minutes until pale and fluffy. Add the vanilla, then eggs one at a time, and then the mashed bananas.

Microwave the milk on high for 20 seconds, then dissolve the baking soda in the heated milk. Pour the milk mixture into the egg mixture. Sift the flour and cinnamon, then fold gently until smooth. Pour into the prepared cake tin.

To make the Nutella layer, beat all the ingredients until smooth. Pour on top of the banana cake mixture, and then using a spoon, marble the mixture by making three even swirls of the spoon.

Bake for 45 minutes until tester comes out clean. Cool for 30 minutes, then using a palate knife, spread large spoonfuls of Nutella over the cake. I only frosted the top, but you can do the sides as well for a more polished look. Frost the cake while it is still warm, as this will make the Nutella easier to handle.

Sprinkle with hazelnut crumbs and serve.

This has been submitted to November edition of Sweet NZ, a monthly blogging event started by Alessandra Zecchini, and hosted by Mairi of Toast.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s