Banana Cake with Cocoa Nibs and Nutella Swirl
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: One 9-by-5-inch loaf cake
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: One 9-by-5-inch loaf cake
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
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- 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.
Cook’s Note
Make Ahead and Storage: This cake is even better after a day or so. The moist crumb means it won't dry out easily: you can keep it tightly wrapped in plastic wrap at room temperature for up to 1 week. Why It Works: This cake is really a quick bread; I add more bananas than are commonly used, which keeps the cake extremely moist. Pro Tips: Remember that the toothpick test is tricky when the cake is swirled with something gooey--in this case, Nutella, which will stay melty throughout baking. Make sure you pick an unswirly spot to poke. If you want to get fancy, cut a banana in half lengthwise and lay the halves on top of the batter, cut side up, then bake as directed.
