I love the combo of nuts and chocolate with bananas, and I add both to every banana cake I make. This cake isn’t a far cry from banana bread, but the sweet add-ins put it squarely in dessert territory.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | One 9-by-5-inch loaf cake |
Ingredients
- 85 grams (3 ounces) (6 tablespoons) unsalted butter, melted and cooled slightly
- 198 grams (1 cup) granulated sugar
- 3.5 ounces (2 large) eggs
- 5 grams (1 teaspoon) vanilla extract
- 76 grams (1/3 cup) whole-milk plain Greek yogurt
- 480 grams (4) very ripe medium bananas, mashed with a fork
- 241 grams (2 cups) all-purpose flour
- 9 grams (1 1/2 teaspoons) baking soda
- 2 grams (1/2 teaspoon) ground cinnamon
- 2 grams (1/2 teaspoon) fine sea salt
- 71 grams (1/2 cup) cocoa nibs
- 67 grams (1/2 cup) Nutella, stirred well
Instructions
- Preheat the oven to 325 degrees F (162 degrees C), with a rack in the middle. Grease and flour a 9-by-5-inch loaf pan.
- In a large bowl, whisk the butter and sugar to combine. Add the eggs one at a time, whisking well to combine. Beat in the vanilla and yogurt. Stir in the bananas and mix to combine, using a spatula to smoosh up any big chunks.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the cocoa nibs. Fold into the banana mixture, mixing just until fully combined.
- Pour half the batter into the prepared pan and top with half the Nutella. Use a small wooden skewer or the blade of a paring knife to swirl the Nutella into the batter. Pour in the remaining batter and finish with the last of the Nutella, swirling again.
- Bake until the top of the loaf is golden brown, the sides pull slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs attached (see Pro Tips in Cook’s Note), 75 to 90 minutes; check after 40 minutes, and if the cake is browning too quickly, tent loosely with aluminum foil. Cool the loaf in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 286 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 6 g |
| Cholesterol | 47 mg |
| Sodium | 258 mg |
Reviews
This recipe was so good that it was gone in 2 days. I am now in the process of making another one since it has been asked to be made again.
Great recipe! The bread is moist and not too heavy. The only change I made was to swap all purpose flour with white whole wheat. I also really liked the nibs here; they added a nice depth of flavor. Glad I found this one. The only thing I would have liked is the nutritional information. I like when it is posted but didn’t see on this one.