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.
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.
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.
Add in egg and mix well.
Pour in mashed bananas, peanut butter and mix until well incorporated.
Add in flour and mix the batter until the flour just disappeared. Do not overmix or the cake will be dense and hard.
Fold in chocolate chips and pour into a greased 8 ½” x 4 ½” (21 cm x 11 cm) loaf pan.
Drop in 3 dollops of Nutella across the batter and use a knife or stick to swirl into the batter.
Level and smooth the top. Bake for 50 – 55 mins until a skewer inserted comes out clean.
*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.
Store cooled cake in an airtight container at room temperature for up to 5 days.
- 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
- 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.
- Add in egg and mix well.
- Pour in mashed bananas, peanut butter and mix until well incorporated.
- Add in flour and mix the batter until the flour just disappeared. Do not overmix or the cake will be dense and hard.
- Fold in chocolate chips and pour into a greased 8 ½” x 4 ½” (21 cm x 11 cm) loaf pan.
- Drop in 3 dollops of Nutella across the batter and use a knife or stick to swirl into the batter.
- Level and smooth the top. Bake for 50 – 55 mins until a skewer inserted comes out clean.
- *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.
- Store cooled cake in an airtight container at room temperature for up to 5 days.
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