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)
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|
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|
(分量: 两个3x6cm 长方形烘盘 | 准备: 10分钟 | 烘烤时间: 60分钟)
15克无糖可可粉 (Dutch-processed Cocoa Powder)
2汤匙榛子酱 (Nutella / Hazelnut Spread)
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。
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.
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Ellena (Cuisine Paradise)