Banana cake with cocoa nibs and Nutella swirl from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 104) by Erin Jeanne McDowell

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Notes about this recipe

  • anya_sf on March 28, 2018

    I used white whole wheat flour and a slightly healthier version of Nutella (Justin's). Justin's spread is stiffer than Nutella so I couldn't really swirl it, just dolloped small spoonfuls. The cocoa nibs were fairly bitter, which balanced the sweet banana cake nicely. The only issue I had was with the weight of the bananas. My 4 bananas only weighed 380g and I worried that I was missing 100g of liquid, so I added some applesauce to make up the difference. I wasn't sure if the weight was supposed to be peeled or not. I assumed peeled. Anyway, the loaf turned out great. My family loved it.

  • Zosia on January 10, 2018

    Delicious cake that's not too sweet (despite the nutella swirl), and has good banana flavour that improves over time. It was quick to put together using the muffin/quickbread method and enjoyed by everyone - I particularly liked the bites of intense chocolate the cocoa nibs brought - but I'm unlikely to make this often (or again) as I rarely have 480g overripe bananas on hand (I used only 400g for the cake) and the 75-90 minutes bake time is too big a time commitment for me when I have excellent recipes that take much less time.

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