Peanut Butter & Nutella Banana Cake
In France, today is MOTHER’S DAY! Joyeuses Fêtes a toutes les Mamans!
I miss my Mom and my “other Moms” which I carry in my heart every day. I hope Summer travels will be alright in a few months to go back home and visit Family & Friends.
This Banana Cake is so wonderful and will delight both adults and children alike. This is the recipe of Micheline (@cookingmicheline) my Favorite Girl from Nice, France. The direct link to her recipe is right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Peanut Butter & Nutella Banana Cake
Ingredients
- 2 eggs
- 3/4 cup (150 g) sugar
- 1 tsp (10 g) Vanilla Extract
- 1/2 cup (100 g) Vegetable oil
- 1 3/4 cups (220 g) flour (Sifted)
- 2 1/2 tsp (12 g) baking powder
- 1/16 Sea Salt
CAKE FILLING + DECORATION
- 4 banana (3 Mashed + 1 Sliced for decoration)
- 5 Tbsp (75 g) Peanut Butter (Peeled – 1/2 Sliced + 1/2 Diced)
- 5 Tbsp (75 g) Nutella Spread (1/3 + 2/3 )
Instructions
- Preheat oven to 350F/180C.
- In the bowl of your stand mixer mash 3 bananas with a fork, add the eggs, sugar and Vanilla Extract. Beat for about 5 min (Medium speed).
- Then, whisk in the vegetable oil, flour, baking powder and salt.
- Place your Square Tart Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your batter into the Flexipan®. Decorate the top accordingly with the sliced bananas, Peanut Butter and Nutella.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min).
- Once your cake is out of the oven, wait about 10 minutes before unmolding directly onto your serving plate. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
