Chocolate Banana Nutella Cake - 香蕉榛子酱蛋糕

Nothing beats a slice of good old pound cake for afternoon tea. This fusion version of Chocolate Banana Nutella Pound Cake includes mashed banana to add-on a moist texture even when refrigerated plus the rich flavour of Dutch-processed cocoa powder and Nutella for a more chocolately taste.

CHOCOLATE BANANA NUTELLA CAKE

Chocolate Banana Nutella Cake

Made use of the over-ripe banana that was sitting on the counter into these beautiful tea cake. And instead of making it into a big loaf, I divided the batter into two mini loaf so that one could be freeze for later part of the week as breakfast or snack. Besides that I also arrange some walnuts on it before basking because we love the combination of banana and walnut.

Ingredients for chocolate banana nutella cake

(Yield: Two 3x6cm loaf pan | Preparation: 10 mins | Baking: 20 mins)

Ingredients:
225g Unsalted Butter
200g Plain Flour
180g Caster Sugar
5 Eggs (55g each)
15g Dutch-processed Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Sea Salt
1 Teaspoon Vanilla Extract
2 Ripe Banana (150g), mashed
2 Tablespoons Nutella / Hazelnut Spread
Some whole walnuts

Steps in making the banana pound cake

Method:
1. Cream soft butter and sugar till lightly and creamy (about 5 minutes on medium speed) with no trace of sugar.

2. Add in vanilla extract mix well then whisk in one egg at a time till well mixed.

3. Beat in sieved flours (plain flour, baking powder and salt) in two batches till combined then divide batter into two portion.

4. Mix in mashed banana in one portion and Nutella and cocoa powder in another portion till well mixed.

5. Next divide chocolate batter into two mini loaf tins, then top it evenly with the banana batter.

6. Arrange some whole walnut on the batter and baked in preheated 170°C (338°F) oven for 50 minutes or until a skewer inserted in the centre and comes out clean.

7. Cool in baking pan for 10 minutes before removing it on cooling rack and cool completely prior cutting.

Chocolate Banana Nutella Cake - 香蕉榛子酱蛋糕

说也真奇怪熟了几天的香蕉在家里通常都沒人理会但要是把它变成香蕉蛋糕情况就不同了。为了让蛋糕有点层次感，我用了可可粉和榛子酱做了这个二合一的松软香蕉蛋糕。每一口吃起来都带有浓郁的巧克味和甜甜的香蕉气息真是下午茶的首选点心。

(分量: 两个3x6cm 长方形烘盘 | 准备: 10分钟 | 烘烤时间: 60分钟)

材料:
225克无盐牛油，微软
200克面粉
180克细砂糖
5个鸡蛋（每个约55克）
15克无糖可可粉 (Dutch-processed Cocoa Powder)
1/2茶匙发粉
1/4茶匙海盐
1/2茶匙香草精
180克香蕉泥
2汤匙榛子酱 (Nutella / Hazelnut Spread)
少许核桃

做法：
1. 先将烤箱预热到170摄氏度并在两个 3＂× 6＂长方形烘盘四周刷上油后扑好烘焙纸，备用。

2. 将微软的牛油和细砂糖用打蛋器的中速度搅拌大约5－6分钟左右直到呈现汝白色。

3.接着拌入香草精再分5次加入鸡蛋，每次确认鸡蛋完全混合后再添加下一个。

4.分两次将过筛后的粉类拉（面粉，发粉和盐）加入并搅拌均匀。

5.把面糊分成两份，其中一份拌入香蕉泥，另一份拌入可可粉和榛子酱。

6.平均的把巧克力和香蕉面糊分开倒入两个预备好的烘盘，抹平面糊表面之后并在上面放些核桃。

7.最后放入预热的烤箱烤大约50分钟。取出后蛋糕先等10分钟才从烤盘转到冷却架降温。

For a full chocolate version pound without using banana but only dark chocolate and cocoa powder, please refer to our Double Chocolate Pound Cake for more details.