Banana Cake with Cocoa Nibs and Nutella Swirl
- Level: Easy
- Yield: One 9-by-5-inch loaf cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 25
- Protein
- 6
- Cholesterol
- 47
- Sodium
- 258
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
85 grams (3 ounces) (6 tablespoons) unsalted butter, melted and cooled slightly
198 grams (1 cup) granulated sugar
3.5 ounces (2 large) eggs
5 grams (1 teaspoon) vanilla extract
76 grams (1/3 cup) whole-milk plain Greek yogurt
480 grams (4) very ripe medium bananas, mashed with a fork
241 grams (2 cups) all-purpose flour
9 grams (1 1/2 teaspoons) baking soda
2 grams (1/2 teaspoon) ground cinnamon
2 grams (1/2 teaspoon) fine sea salt
71 grams (1/2 cup) cocoa nibs
67 grams (1/2 cup) Nutella, stirred well
Directions
- 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.