Banana Nutella Bundt
In a Bundt.
Yeah, I think it is pretty awesome too. (Except for JustJenn who is strange and hates bananas!)
I had three really ripe bananas on the counter and I knew they weren't going on my cereal in the morning. Last year, I made a Banana Chocolate Bundt and a Nutella Bundt. I was inspired by both of those to make this Banana Nutella Bundt!
JustJenn has a line of stationery and pins to celebrate the love of Big Bundts!
Right now I'm at a conference in Monterey, CA and it finally stopped raining. Just in time for the conference to start and for me to sit in a room all day. Timing is everything, no? Because I don't WiFi in the room (sorry, not paying $13 a day for that privilege) nor an OVEN, I found myself at the hotel's gym before 6 am this morning! Perhaps if I lived in a hotel, I'd be in good shape. :)
I was inspired by this Cooking Light recipe for a Marbled-Chocolate Banana Bread...but changed it up with Nutella and made it more fatty than Cooking Light's original...hum, sorta a Cooking Heavy with the Food Librarian version.
Banana Nutella Bundt
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup (1/2 stick) butter, softened
1 1/2 cups mashed ripe banana (I used 3 medium bananas)
1/3 c plain yogurt (I used non-fat Greek yogurt)
1/2 c Nutella
1. Heat over to 350°. Prep a 10-cup Bundt pan (I used my 10-cup Fiesta Bundt).
2. Combine flour, baking soda, and salt in a bowl. Stir with a whisk to combine.
3. Scoop Nutella into a medium bowl. Mix with a spoon to soften, but do not heat.
4. Cream butter and sugar at medium speed with the paddle attachment.
5. Lightly beat the eggs and slowly add to the batter.
6. Add banana and yogurt. Beat until well blended.
7. At low speed, add the flour mixture until just combined.
8. Scoop out 1 cup of the batter and fold into Nutella.
9. Spoon plain batter into Bundt pan. Top with Nutella mixture.
10. Swirl batters together with a knife.
11. Bake until toothpick comes out clean, about 50 minutes, depending on your oven.
12. Cool for 15 minutes and then invert from pan onto wire rack. Cool completely.
13. Sprinkle powdered sugar on top of cooled cake.