The recipe that I’m sharing with you today is on the verge of magical. It’s delicious, chocolatey, hazelnut-y… oh, and did I mention its healthy? Yes this Nutella swirl banana snack cake tastes decadent… and is actually pretty good for you.
Shall we start with the decadent part? The chocolate banana combination is everywhere — take Starbucks’ ever-popular banana chocolate chip coffee cake. What could be better than bananas and chocolate? bananas and nutella. The nutty spread couples perfectly with the sweet banana flavor, and along with a pinch of instant coffee, it takes this plane-jane banana cake to a whole new crazy level.
Now for the healthy part. What’s to argue with fruit, a little bit of butter sugar for good measure (cause this is a cake after all), whole wheat flour, and healthy Nutella (I used the reduced sugar version from Justin’s Nut Butter).
This cake is the prefect snack and the perfect excuse to eat cake for breakfast!
makes 9-12 squares
1 large egg
1/3 cup loosely packed brown sugar
2 teaspoons vanilla extract
1 teaspoon instant coffee
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup wheat flour
1/2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
Nutella (or other hazelnut spread)
Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray
In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract, instant coffee and mashed bananas, mixing until combined. Add in flour, baking powder, cinnamon and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed. Pour into baking pan. Add heaping tablespoons of Nutella (about 4), and gently swirl into the batter. Bake for 20 minutes, or until edges are golden.
Inspired by How Sweet It Is