If you’re anything like me, you’ve done a fair bit of baking during lockdown and you’re on your 37th banana cake/loaf/bread of the week. Don’t get me wrong, I’m not complaining…my waistline might be, but I’m certainly not. But when I looked on the kitchen island today and saw another bunch of overripe bananas, I sighed. I sighed because I didn’t want to cook another banana cake/loaf/bread. I’d go as far as to say I’m a tad bored of them. But I couldn’t bare to see the bananas go to waste and they were too far gone for the kids to be bribed into eating them…so I racked my brains…what I could I bake?…
Banana Cake recipe with a twist!
What goes with bananas? Chocolate! Yes! I didn’t have any chocolate in the cupboard, but I did have Nutella (or an Italian version…oooh get me!)…so banana nutella cake was where it all began. But that wasn’t enough! Oh no…how could it be? This banana cake recipe was not complete…it was missing something…
A recent discovery to me, biscoff is so naughty, it should be locked away! I’m familiar with the biscuits but only tried it in spread form this pancake day (I know!) and I’m a total addict. I’ve got a jar in the cupboard that I do not allow myself visitation rights too often. But today…today he was allowed out on day release. Today he met his rightful match in banana and nutella. Forthwith, I give to you…
Banana Nutella and Biscoff cake!
If you’re not drooling already, don’t even bother carrying on! This recipe is wasted on you! If you are drooling – you’re my kinda guy/gal. My friend, this cake is not only scarily easy to bake (fool-proof if I can do it!), but it’ll be on your table within 45 mins. Yup that’s right! Let’s get baking during lockdown…(again!)…
Want the recipe? Course you do! I mean let’s face it, we’re all gonna be baking during lockdown aren’t we?
- 115 grams butter (softened)
- 170 grams caster sugar
- 300 grams plain flour
- 2 tsp baking powder
- 2 eggs
- 3 ripe bananas (mashed)
- 1 pinch salt
- 3 tsp nutella (or your fave choc spread)
- 2 tsp biscoff (for the win!)
- Preheat your oven to 180 degrees celsius (fan) and grease your baking tin (I used an 8″ round that wasn’t quite deep enough for the whole mix, so split it into a smaller tin for my daughter too)
- Mix the butter and sugar together til you get a creamy consistency
- Crack in the eggs and mix well
- Stir in the bananas
- Add the flour, baking powder and salt, then mix well – but don’t over mix!
- Pour the mixture into your cake tin
- Drop in the spoons of nutella and biscoff, randomly
- Use a knife to swirl the nutella and biscoff, to create a marble effect
- Pop in the oven for about 35-40 mins and take out when your knife comes away clean (mine went a little over brown on top, so next time I’ll put foil on top for the last 10-15 mins)
- We finished ours with edible spray glitter, because, well, everything needs a bit of sparkle right?
Voîla! It’s as simple as that. Think banana bread, think a hint of chocolate and a background of biscuit. Delish!
This recipe creates 10 good slices!
We ate our banana nutella and biscoff cake, still slightly warm with cups of milk, as an afternoon snack. I think it’d be delish with a vanilla cream too or a vanilla custard of an evening (or in winter). Yum!
If you recreate this recipe, please tag me on instagram so I can see!