BANANA HAZELNUT BUNDT CAKE
BANANA HAZELNUT BUNDT CAKE
Yield: 12 slices
Prep time: 20 MCook time: 1 hourTotal time: 1 H & 20 M
Ingredients:
For the Cake:
- 1 1/2 cups ripe and mashed banana (2-3 medium bananas), measured
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 2% Greek yogurt
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup nutella
- 1 cup hazelnuts, chopped
- 1/3 cup nutella glaze, garnish
For Nutella Glaze:
- - 1/2 cup nutella
- - 2 tsp liquid expresso (room temp)
- - 2 tbsp oat milk
Instructions:
- Preheat your oven to 325F and grease a bundt cake pan. Melt 1/2 cup butter in a small pan and set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer with paddle attachment, beat together the melted butter and sugars for a few minutes until you reach a paste-like consistency. Add in the mashed bananas followed by the eggs, yogurt, and vanilla. Once all of your wet ingredients are mixed together, mix in the dry ingredients. Then, fold in the hazelnuts.
- Pour the batter into your prepared bundt pan and spread it evenly. Pour in the nutella and swirl with a knife. Take the bundt pan and tap on the counter a few times so it removes all the air bubbles and molds the shape of the bundt pan.
- Bake for 1 hour until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan, placing the cake on a cooling rack.
- In a medium bowl, whisk together nutella, espresso and oat milk until it has a smooth and shiny consistency. Once the cake has cooled completely, pour over the nutella glaze and enjoy a slice.