Today is National Bundt Day, aka the day of rest for The Food Librarian who has been posting a bundt a day for 30 days leading up to this point. I helped her with one of them and inspired, I decided to participate by baking one today! That and you get a special limited edition “I Like Big Bundts” 2011 baker pin! Er, I designed it. But still! Free pin!
So I made a Banana Nutella Bundt. The main ingredient in this cake is irony since I can’t stand bananas (but they’ve been rotting on the counter since the kids didn’t eat them) and turns out, the Kid is now allergic to Hazelnuts. Insert sadtrombone here.
Still this bundt came out good and there is something lovely about a traditional no nonsense bundt pan. Lots of childhood memories of bundt cake. Happy National Bundt Day!
2-1/4 cups flour
1 cup sugar
1 teaspoon cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/4 cup (1-1/2 sticks) butter, melted
4 mashed bananas
1-1/2 teaspoons vanilla
1/3 cup nutella
Preheat the oven to 350 degrees and prep a bundt pan by greasing it with melted butter.
In a large bowl whisk the flour, sugar, cinnamon, baking powder, baking soda and salt.
Add the butter, mashed bananas, eggs and vanilla. Pour into the prepped bundt pan.
Right on top, add the Nutella in the center of the batter.
Using a butter knife pull and swirl the nutella into the bundt.
Bake for 45-50 minutes depending on your oven. Let cool for 30 minutes in the pan, then invert onto a wire rack to finish cooling.
When you cut in you will get a nice swirl, except for this part that I cut into and the swirl was not so swirly. But you get the idea! It was still deelish – nothing like a hint of Nutella to make sweets even sweeter!