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September 23, 2016
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September 29, 2016

Nutella Swirled Peanut Butter Banana Cake

 
Combining two of my favorite breakfast spreads’ – Nutella and Peanut Butter, this super-decadent Nutella Swirled Peanut Butter Banana Cake is simply glorious. The moment it came out of the oven, my kitchen was filled with tantalizing whiffs of nutty+chocolatey+banana-y aroma.

bear naked food nutella swirled peanut butter banana cake

 

Inspired by Sally’s Baking Addiction, this over-the-top banana cake recipe really checks all the boxes in the taste department. If you are a fan banana cake, PLEASE give this a try. If you are not, PLEASE give this a try too and let me know what you think.

bear naked food nutella swirled peanut butter banana cake

 

 

 

Ingredients:
4 1/2 tbsp (65 g) unsalted butter – room temperature
1/3 cup (67 g) caster sugar
1/3 cup (67 g) light brown sugar
1 large egg (approx. 60 g)
1/3 cup (80 g) smooth peanut butter (substitute with crunchy peanut butter if you like)
2 large very ripe bananas (preferably with a lot of black spots on the skin)
1 & 1/8 cup (160 g) all-purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1/3 cup (60 g) semi-sweet chocolate chips
3 tbsp (55 g) Nutella

Makes 1 loaf pan

Recipe adapted from: Sally’s Baking Addiction 

Preheat your oven to 180°C/350°F.

In a medium bowl, sift the flour, baking soda, baking powder and salt together. Set aside.

In a large bowl, whisk the butter and sugars together with an electric whisk or you could use a balloon whisk.

l

 

Add in egg and mix well.

k

 

Pour in mashed bananas, peanut butter and mix until well incorporated.

j

 

Add in flour and mix the batter until the flour just disappeared. Do not overmix or the cake will be dense and hard.

k

 

Fold in chocolate chips and pour into a greased 8 ½” x 4 ½” (21 cm x 11 cm) loaf pan.

l

 

Drop in 3 dollops of Nutella across the batter and use a knife or stick to swirl into the batter.

l

 

Level and smooth the top. Bake for 50 – 55 mins until a skewer inserted comes out clean.

l

 

*If the top is browning too fast, tent the top with a piece of aluminum foil.
*Towards the last 15 mins, I turned down the temperature to 175°C. Different ovens vary so please use your judgment.

Allow to cool in the loaf pan for 15 mins before removing and cooling completely on a wire rack.

bear naked food nutella swirled peanut butter banana cake

 

Store cooled cake in an airtight container at room temperature for up to 5 days.

bear naked food nutella swirled peanut butter banana cake

 

 

bear naked food nutella swirled peanut butter banana cake

 

bear naked food nutella swirled peanut butter banana cake

 

Nutella Swirled Peanut Butter Banana Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1 x 8" loaf
Ingredients
  • 4½ tbsp (65 g) unsalted butter – room temperature
  • ⅓ cup (67 g) caster sugar
  • ⅓ cup (67 g) light brown sugar
  • 1 large egg (approx. 60 g)
  • ⅓ cup (80 g) smooth peanut butter (substitute with crunchy peanut butter if you like)
  • 2 large very ripe bananas (preferably with a lot of black spots on the skin)
  • 1 & ⅛ cup (160 g) all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅓ cup (60 g) semi-sweet chocolate chips
  • 3 tbsp (55 g) Nutella
Instructions
  1. Preheat your oven to 180°C/350°F.
  2. In a medium bowl, sift the flour, baking soda, baking powder and salt together. Set aside.
  3. In a large bowl, whisk the butter and sugars together with an electric whisk or you could use a balloon whisk.
  4. Add in egg and mix well.
  5. Pour in mashed bananas, peanut butter and mix until well incorporated.
  6. Add in flour and mix the batter until the flour just disappeared. Do not overmix or the cake will be dense and hard.
  7. Fold in chocolate chips and pour into a greased 8 ½” x 4 ½” (21 cm x 11 cm) loaf pan.
  8. Drop in 3 dollops of Nutella across the batter and use a knife or stick to swirl into the batter.
  9. Level and smooth the top. Bake for 50 – 55 mins until a skewer inserted comes out clean.
  10. *If the top is browning too fast, tent the top with a piece of aluminum foil.
  11. *Towards the last 15 mins, I turned down the temperature to 175°C. Different ovens vary so please use your judgment.
  12. Allow to cool in the loaf pan for 15 mins before removing and cooling completely on a wire rack.
  13. Store cooled cake in an airtight container at room temperature for up to 5 days.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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