07/25/2025
BANANA + NUTELLA SNACKING CAKE 🍌🤎
Easy, very satisfying this cake is so great for a weekend brunch, an afternoon picnic or truly just any time of day. Sharing this recipe because it is just that delicious. This one is GF (for me!) but you can sub AP flour. I tend to reach for coconut sugar bc of its lower glycemic index, you can def use brown or regular cane. Olive oil adds so much depth of flavor so don’t skip on it. And! I do highly recommend finding the imported Italian made ~ it IS different! Got mine at my fave ~
RECIPE ~ serves 12-16
Ingredients:
3 ripe bananas, mashed
2 large eggs, room temp
1/2 c Coconut sugar
1/2 c Olive Oil
1/2 c 2% or Whole Organic Milk, room temp
2 tsp Bourbon Vanilla Extract
2 C 1-1 gluten free Baking Flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
1/3 c Nutella
Instructions:
Heat Oven to 350. Butter the inside of a 9” springform pan and line the bottom with parchment
In a large mixing bowl combine mashed bananas, eggs, sugar, milk, oil and vanilla. Whisk well until combined. Sift in your flour, baking powder, baking soda and salt. Mix until just combined.
In a small bowl, microwave your Nutella for about 10-15 seconds to thin it out.
Pour half your cake batter into your prepared pan and spread into an even layer. Pour half the Nutella and use a knife to swirl into your batter. Repeat this step with your remaining batter and Nutella.
Bake on the lower rack for 35 minutes, let cool on a wire rack for 15-20 minutes then remove from the pan. Allow to cool completely before enjoying!
🤌
