Back to the crazy baking! I’m actually trying to limit my baking because it’s really hard to not indulge when you are at home so much. I’ve adapted this recipe from my GF chocolate pound cake and decided not make a non-dairy free one so that I can have heaps of Nutella in my cake! So much joy when I bite into a mouthful of Nutella! Warning, this cake is really rich and moist banana chocolate cake and is potentially damaging to your waist line!

Ingredients

1. 100g cocoa powder
2. 180ml boiling water
3. 1 tbsp coffee granules
4. 150g unsalted butter
5. 70g caster sugar
6. 40g brown sugar
7. 3 over ripe large bananas
8. 3 eggs
9. 100g gluten free flour
10. 50g cornflour
11. 100g of Nutella

Directions

Preparation time: 15min
Baking time: 70min or when the skewer comes out clean

1. Preheat oven to 160°C
2. Dissolve the coffee granules with boiling hot water
3. Add in the cocoa powder into the boiling water in a bowl and mix until smooth. Set aside to cool
4. Mash the over ripe bananas
5. Place the butter and both the sugars in the bowl of an electric mixer and beat on high speed until light and creamy.
6. Add the eggs, mashed bananas, cocoa mixture and beat until well combined
7. Add the gluten free flour and corn flour and mix until just combined
8. Pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper
9. Spoon in heaps of Nutella while pouring out the batter
10. Bake for 70 minutes or until cooked when tested with a skewer.
11. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely