First of all, welcome to all the newbies over here! I still can't believe all this, and am so overwhelmed by the many supportive and sweet comments I've been receiving. Thank you again!
Now, do you guys know the Raw Brahs? If you do, you may be familiar with the term dinosaur wieners. If you don't, go check out some of their videos (I think they're hilarious) and allow me to explain. A dinosaur wiener is the perfect description for a banana that is beautifully ripe with those black speckles on the skin. PERFECT for baking.
So when my local fruit store had packs of ripe bananas on sale (6 for $1.50!) I knew what needed to be done. I promptly bought a jar of Nutella (which I usually avoid on account of I'll eat it all from the jar unless physically restrained) and 2 hours later there was this. I expect you to have a loaf within 2 hours of reading this so GOGOGO!
Adapted the Banana Cake with Passionfruit Icing recipe from the Women's Weekly Classic Cakes book.
- 125g Butter, softened
- 3/4 cup Brown Sugar
- 2 Eggs
- 3/4 cup Self Raising Flour, sifted
- 3/4 cup Almond Meal
- 1/2 tsp Bicarb of Soda
- 1 tsp Vanilla Essence
- 1 cup Mashed Banana (I used 5 small-medium bananas)
- 1/2 cup Sour Cream (I used light)
- 1/4 cup Milk
- 1/2 cup Nutella
Preheat oven to 180 degrees C and grease and line a loaf tin. In a bain marie, warm up the Nutella, until thin and saucy. Turn off the heat, but leave it over the hot water until ready to use.
Cream butter and sugar with an electric mixer until light and fluffy. Beat eggs in, one at a time, then stir in all remaining ingredients (except Nutella). Mix well then pour 2/3 of mixture into your prepared tin. Pour over Nutella, and swirl around lightly with a teaspoon. Pour over the remaining batter and bake for 50 mins - 1 hour. Cool in tin for 5 mins then transfer to a wire rack to cool further. Nutella lovers only: Serve with more Nutella. Everyone else, serve warm.
Yield: 1 Loaf