BANANA & NUTELLA FLOUR-LESS CAKE (by France)
I love chocolate cakes but I often found they tend to be too dry... this Nutella and banana combination is not only amazingly decadent but also the right amount of moist. The chocolate, hazelnut and banana combination are a must - everyone loved it! Bon appetit to all.
Serves 8 l Difficulty: very easy l Prep time: 10min l Total time: 1 hr
1.25 cup Nutella (1 jar)
3 eggs, large
2 bananas, peeled, cut into 1 inch slices
1.25 teaspoon baking powder
1/4 cup + 2 tablespoons cocoa powder, unsweetened
1. Preheat oven to 350F (200C). Grease the interior of a 8.5 inch x 4.5 inch (9 x 5 inch also works) loaf pan with vegetable oil or use a silicon mold.
2. Add all ingredients into a blender. Blend on high speed until everything is smooth.
3. Pour batter into loaf pan. Bake for 50-55 minutes until a sharp knife inserted comes out clean and surface of the cake springs back slightly when touched.
4. Bread will initially be puffy, but once cooled, it will sink down. Let bread cool and set before slicing and serving. Store uneaten bread in the fridge.