Nutella Banana Split Cake

Nutella Banana Split Cake

My daughter and I have been baking a lot this week and I wanted to share a recipe I tried and modified from a magazine this week. The original recipe was for a banana-split cake with a chocolate ganache frosting, but I did not have any whipping cream to make a ganache so I turned to the next best thing: Nutella! I made a couple of other changes based on what I had on hand, we baked the cake before bedtime, let it cool overnight and assembled it in the morning. I decided that the bananas in it made it suitable to eat a slice for breakfast since it was comparable to having banana bread and jam, so we had cake at eight in the morning. What kind of mother would I be if I did not occasionally let my kids eat cake for breakfast?

I took the rest of the cake to a friend’s house as a thank you for watching my kids during a tax appointment I had and it was a good thing, because I would have eaten the whole cake myself (and ruined my healthy weight gain this pregnancy!). It was delicious and almost healthy, as far as cake goes, since it has bananas in it and I used the Nutella and jam sparingly. The cake has the consistency of lighter, fluffier banana bread and the strawberry jam and Nutella seal the deal without being overly sweet. I would love to try this cake with a ganache down the road, but the Nutella was scrumptious and honestly a lot easier to prepare. Enjoy!

Nutella Banana Split Cake
(modified from “Banana-Split Cake”, Parenting January 2013)

Ingredients

2 large bananas, mashed (approx. 1 cup)

2 Tbsp. lemon juice

3 cups all-purpose flour

1 ½ tsp. baking soda

½ tsp. kosher salt

¾ cup butter, softened

2 ¼ cups granulated sugar

3 eggs

2 tsp. vanilla

1 ½ cups “sour” milk (2 Tbsp. of vinegar and fill the rest of your measuring cup with milk)

½ cup strawberry jam

1 cup Nutella

Chocolate sprinkles or powered sugar (optional)

 

Directions

1. Preheat the oven to 350 degrees. Grease and flour two round 9-inch cake pans and set aside.

2. In one bowl combine the mashed bananas and lemon juice. In a second bowl mix the flour, baking soda and salt. Set these two bowls aside.

3. Next, beat the butter in a stand mixer (or large bowl with electric handheld mixer) for about 30 seconds then add the sugar, beating for about 2 minutes until it is light and fluffy. Add the eggs one at a time until incorporated and once combined add the vanilla.

4. Add the flour mixture and sour milk mixture gradually to the batter, starting and ending with the flour mixture until fully combined. You will want to make sure your mixer is set to low after each addition to avoid a blanket of flour or milk around your kitchen. Lastly, fold in the mashed banana mixture.

5. Divide the batter evenly between the two cake pans and bake for approximately 35 minutes or until a toothpick (or in my case fork) comes out clean. Let the cakes cool for about 15 minutes then remove them from the pans and place them on a cooking rack to finish cooling.

6. When you are ready to assemble, place one of the cakes top side down and spread the strawberry jam across the top. Set the second cake on top and spread the Nutella evenly on top. Top with sprinkles or powdered sugar (optional). Now cut a thick slice and enjoy!

{If you enjoyed reading Nutella Banana Split Cake I would be tickled pink if you left a comment. To read more about my green(er) parenting aspirations, advice and adventures be sure to subscribe to my RSS feed or get updates via email.}
Emi

Emi

By Emi Stapler. I am a cloth diaper advocate, green parenting blogger, mother of three and a military wife who enjoys sharing my motherhood adventures and advice. Follow me at The Cloth Diaper Report on Facebook, Twitter @TheCDReport , Google +, Pinterest and Instagram.
Emi
Emi
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Comments

  1. Michelle L says:

    I have bananas and I’m going to make this RIGHT NOW! Thanks so much for this recipe, I can’t wait to try it! :)

  2. Looks delicious! I’m a huge fan of anything banana.

  3. Michelle L says:

    Update…I made it today and it’s really good. I substituted 1/2 cup of all-purpose flour with whole-wheat flour because I ran out. :) Sharing on Pinterest!

    • We really loved how it turned out as well, and my flour is typically a blend of white and wheat so it probably tasted similarly. I am so glad you loved it! I like that it’s not overly sweet like a frosted cake and uses ingredients we always have around.

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