This banana and Nutella cake is rich, indulgent, and full of comforting flavor. Sweet, ripe banana pairs perfectly with creamy Nutella, while the combination of light sponge, crisp crunch, silky cream, and smooth mousse creates a cake that’s as exciting in texture as it is in taste.
It tastes spongy, crunchy, creamy, and light all at once. If you’re a fan of banana, this cake is one you simply have to try.
It also happens to be one of my family’s all-time favorites. After several rounds of taste testing by my very honest taste panel, they unanimously declared it the best cake I’ve ever made – and I have to agree.
Happy baking <
Banana Cake with Milk Chocolate:
- 55 g butter
- 157 g ripe bananas (approx. 1.5 small bananas)
- ⅓ tsp vanilla paste
- 80 g caster sugar
- 55 g all-purpose flour
- ⅓ tsp baking powder
- 75 g eggs (approx 1.5 medium eggs)
- 55 g milk chocolate (33%)
- a pinch of salt
- Melt the butter and set it aside to cool.
- Beat the eggs, sugar, and vanilla paste with a hand mixer until light and fluffy.
