Last weekend, we packed up the remaining items in our old kitchen in preparation for the builders to knock through at some point soon. It’s going to be really dusty, so best to get things out of the way in advance! We decided to do one last bake in our oven, which is incredibly old and has hung on in there for the last 5 years, something which we are very grateful for. We spotted some reduced bananas for 4p each and as we love a bargain decided that a banana cake would be good.
I had a look on the internet and came across this recipe on This Cotswold Girl‘s blog (which is fab – lots of lovely recipes and things!). Let’s face it, anything with Nutella in it has to be good. And a little bit dangerous. My mission is to not eat what’s left out of the jar with a spoon…but I did test it out beforehand, just to check it was ok… I did also overfill the loaf tin slightly, on account of the fact that we had already packed the muffin tin and cases, so it isn’t the prettiest cake I’ve ever made – BUT it would look better if I hadn’t done that, so I’m sure yours will look amazing! It tastes SO good though, and you just have to give it a go – we only eat bananas in cake and we love this one.
4 large / 5 small black / old bananas (don’t use ripe ones – it doesn’t taste as good)
140g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
140g light brown sugar
4 heaped tbsp Nutella
2 tbsp milk
1. Mash up the bananas with a fork in a mixing bowl
2. Add in all other ingredients – bar the milk and Nutella – and stir until it forms a smooth mixture. (You could soften the butter in the bowl first and mix in a bit of sugar to get it going – I’m going to do this next time.)
3. Heat the milk and Nutella in a pan over a low heat to form a smooth, chocolatey liquid
4. Pour the Nutella into the mixing bowl and roughly fold in. Don’t mix in completely as you’ll want it to form a marbled mixture.
5. Pour into a loaf tin and bake for 30-40 minutes at 180C (it took about 55 in our oven, so just keep an eye on it!). Leave to cool before removing from the tin and eating. Best enjoyed with a cuppa 🙂