Nutella-banana loaf cake

By Dolphl1970

Ingredients

• 150 g/ 2/3 cup/1.25 sticks butter
• 175 g/ 3/4 cup sugar
• 3 eggs
• 175 g/ 1.4 cups self-raising flour
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 300 g/10.5 oz Nutella
• 2 medium bananas, very ripe, mashed

Preparation

Step 1

Preheat the oven to 160C fan oven/170C. Grease a 900g/2lb loaf tin and line the base with greaseproof paper, cut so that it overhangs at either end (then you can use it to lift the cake out when it’s baked. Clever!).

Put 150g/5.25 oz of the Nutella in a small saucepan and heat gently until runny.

While the Nutella is melting, cream the butter and sugar together in a large bowl using an electric handwhisk or wooden spoon. Beat the eggs in one at a time, then sift in the flour, baking powder and cocoa powder. Stir and fold in the flour, then stir in the bananas and Nutella.

Scrape and pour into the loaf tin, then drop spoonfuls of the remaining 150g/5.25 oz on top. Swirl the Nutella into the cake mixture with a knife, then put the cake in the oven. After 30 minutes, cover the cake with tinfoil to stop it browning too much, then cook for another 35 minutes (total bake time 65 minutes), until a knife inserted into the centre comes out just about clean.

Cool in the tin for 10 minutes, then remove to a wire rack to cool completely. Or eat it warm if you can’t wait, but be aware that it will not slice, it will fall to pieces and you’ll have to lick it off the table