THE Banana and Nutella Cake

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I might, just might have put a teaser on Twitter a couple of days ago about the delicious Banana and Nutella cake I made for the kids.  Cue frantic hits to my blog and messages of ‘I don’t just want it, I NEED it’.  So, a little earlier than planned I am going to give you this recipe so you can make it for the weekend.  This is great warm, with the Nutella still gooey, or as my kids say ‘we can have it for breakfast, it is one of your five a day as it has banana in it’.  So fill your boots, but note to Slimming World followers, I take no responsibility for the syns, if I can resist it then so can you.

Banana and Nutella Cake – serves the number the knife cuts really – SYNS (not going there)

  • 3 ripe bananas
  • 2 1/2 cups plain flour
  • 1 tsp Bicarb of soda
  • 1 tsp salt
  • 2/3 cup vegetable oil
  • 3/4 cup soft, dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Nutella (however much you want, I use about 1/3 jar)

Heat oven to 180 degrees celcius

Wrap bananas in foil and put in hot oven for about 15 mins (until skin is blackened and bananas are soft)

Mix together flour and bicarb and salt

In separate bowl mash banana, then add oil, sugar, eggs and vanilla and whisk

Add this to the flour mixture and whisk until combined

Grease and line a square tin (mine is 8 in sq but use whatever you have)

Pour in 1/3 of the mixture then dot this with spoonfuls of Nutella (you could be a bit chefy and put this in piping bag to spread it evenly, but why when you can have big pockets of gooey chocolate)

Place rest of batter on top and again, dot with Nutella

Bake in oven for around 30 mins (or until cooked in centre)

See how long it lasts…..

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