The goodness of Banana mixed with the rich chocolate hazelnut spread of Nutella makes this Nutella Banana Marble Cake looks so interesting. It's a great pick-me-up breakfast on the go or snack!
I bake Banana bread very often. The Banana Nut Bread is my go-to over the weekdays. But if you ask my son, he will always ask for Banana Nutella Cake. This time I used both the batter separately to create the marble texture, and it turned out so good.
The Marble cake turned out soft and not overly sweet!
It is a very easy cake recipe and even if you don't bake that often you can give this recipe a try. It is very effortless to put together.
Ingredients for the Nutella Banana Marble Cake
Over ripe bananas - Overripe banana adds a rich sweetness to the cake along with the super soft texture. I always prefer to let it overripe before I use it to bake the cake.
Eggs - I like to add eggs, but you can make it eggless too but adding ½ cup yogurt to the batter.
All Purpose Flour - You can make this bread with whole wheat flour too, but the texture and taste will turn out a little different. You also need baking powder and baking soda.
Oil or Butter - I prefer using oil to the cake batter, but you can use butter too if you prefer that. If you are using oil, use vegetable oil. I avoid using olive oil as I want the flavor of banana to shine through.
You can also try brown butter in the batter to make Brown Butter Banana Bread for the extra nutty flavor.
Sugar - You can choose to use either light brown sugar or regular white sugar. You can also use jaggery or coconut sugar as the sweetener.
Cocoa Powder and Nutella - For the Nutella Cake batter, I use cocoa powder along with Nutella and a little amount of hot water to bring it all together.
The exact measurement of the ingredients is mentioned in the recipe card below.
Steps to prepare the Marble Cake
The steps are very easy, and you can prepare the batter while your oven preheats.
Step 1: Mash the overripe bananas in a mixing bowl. You don't need to make it super smooth. It is ok for the texture to be a little lumpy.
Step 2: Add the egg, sugar, oil and whisk to incorporate everything.
Step 3: Sift the dry ingredients (flour, baking powder, baking soda and salt) in the batter. After you add the dry ingredients, don't use the whisk anymore. Just use a rubber spatula, to fold the dry ingredients to the wet ingredients to form the cake batter.
Step 4: Divide the batter into two portions. It doesn't have to be exact measurement.
Step 5: To the Nutella portion of the batter, add the cocoa powder and Nutella and mix it together. If the texture looks too thick, then add just a little amount of hot water to loosen the texture. You don't want the batter to be too watery, either.
Step 6: Grease the baking pan with oil and place a parchment paper at the bottom of the pan or use a baking mat. Pour a little amount of the banana batter, followed by the Nutella Banana Batter, then again the remaining of the Banana Batter followed by the remaining of the Nutella Banana Batter. Bake at 350 F for about 50 to 55 minutes.
You can also bake the cake in a loaf pan or a bundt pan.
Storing Banana Bread or Banana Cake
Freshly prepared Banana bread will stay good at room temperature for a day. It's a great breakfast to pack for camping or picnic. But after the second day, the remaining slices should be stored in the fridge to avoid it from getting bad.
Yes! You can substitute the eggs with ½ cup plain yogurt to the batter.
It will stay fresh for about a week if kept in the refrigerator. You can also freeze Banana bread for a couple of months.
Yes, you can. Just keep in mind that the texture and taste will be slightly different
If you over mix the batter, the texture of the bread will turn out dense. Just make sure to whisk the wet ingredients and then fold the dry ingredients to get a perfectly moist texture of the bread/cake.
Try these delicious Tea Cakes
Nutella Banana Marble Cake
- 4 Overripe Bananas
- 2 eggs
- ½ cup sugar
- ¾ cup vegetable oil
- 1 and ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons cocoa powder
- ¼ cup Nutella
- Preheat the oven to 350 F
- In a mixing bowl, mash the bananas and to that crack the eggs, add the sugar and mix together.
- Next, pour the oil and mix to combine.
- Sift the dry ingredients (flour, baking powder and baking soda) and using a rubber spatula, fold the dry ingredients to the wet ingredients.
- Pour half the batter to a different bowl.
- To the second bowl add the cocoa powder and Nutella and give a mix. If the batter looks too dry, add ¼ cup hot water.
- Grease an 8-inch round pan and place either a parchment paper or baking mat at the bottom of the pan. Pour a little of the banana bread batter, followed by the Nutella banana bread batter. Pour the remaining of the Banana bread batter and then the remaining banana nutella batter.
- Using a toothpick, make zig zag pattern on top and bake for 50 to 55 minutes.
- Once done, let the cake cool down for 5 minutes, and then flip the cake to a wire rack or a board. Let the cake cool down completely before you slice.
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