So, I had some overripe bananas, nutella and some cake flour. So, time for a Banana Nutella Cranberry Cake. I added the cranberries coz I had recently tasted a nice cranberry bread from target and they were great and some nuts coz I am nuts about nuts.
The recipe is adapted from here.
Warning, the cake will be big and good. How much you eat of it is your own problem.
I also wanted to use brown sugar, so was a great opportunity for that. I was able to bake a cake in a 13X9 inch glass pan.
3 cups cake flour
1/4 cup/50 grams brown sugar
2/3 cup butter
1/4 cup peanut/other oil
3 tablespoon plain yogurt
2 ripe bananas mashed
2 eggs/2 tablespoon ground flax-seed
2 huge tablespoons Nutella, slightly melted over very low heat or more
I also used mixed in some cranberries and nuts at the end.
Preheat oven to 325°F, that’s what my cake flour said. Blend brown sugar and butter in a mixer. Scrape side of bowl. Separate the egg whites and whisk them till they froth. Add yogurt, banana, yellow of eggs and beat until smooth. Add the flour mixture from the box and blend until just combined. Make sure there are no lumps but do not overmix. There is a fine line here, my dear friend.
As an FYI, over-mixing causes the gluten to come out which off-course shouldn’t be a problem but what it does eventually is make the cake hard and not moist. Gently fold in the melted Nutella and stir just until a marbled pattern develops.(I was going for the marble pattern but that didn’t happen. It still tasted good though).
Pour the batter into a pan sprayed with cooking spray.. Bake 35-40 minutes at 325°F or until a toothpick comes out clean.
This also gave me an opportunity to click some snazzy pics with Instagram. Loving it lately. Another pic.