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Hazelnut Chocolate Banana Cake – Bake from Scratch

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Banana Hazelnut Bundt Cake

Any day is an efficient day for chocolate, hazelnut, and bananas, and this Hazelnut Chocolate Banana Cake recipe requires all three. A mix of moist, ripe bananas and Bonne Maman Hazelnut Chocolate Unfold create a wealthy and decadently scrumptious pair on this straightforward bake.

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Hazelnut Chocolate Banana Cake

Makes 1 (6-cup) Bundt cakeRipe bananas and Bonne Maman Hazelnut Chocolate Unfold create a wealthy and decadently scrumptious pair on this bake.
  • 1⅓ cups (167 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • ¾ teaspoons (4 grams) baking powder
  • ½ teaspoon (1 gram) floor cinnamon
  • ¼ teaspoon (1.25 grams) baking soda
  • cup (66 grams) granulated sugar
  • 3 tablespoons (42 grams) firmly packed gentle brown sugar
  • 2 giant eggs (100 grams), room temperature
  • 1 cup (240 grams) mashed very ripe bananas (about 2 giant bananas)
  • ¼ cup (56 grams) vegetable oil
  • ¼ cup (60 grams) complete buttermilk, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ cup (252 grams) hazelnut chocolate unfold* , divided
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 tablespoon (14 grams) unsalted butter
  • Preheat oven to 350°F (180°C).

  • In a medium bowl, whisk collectively flour, salt, baking powder, cinnamon, and baking soda.

  • In a big bowl, whisk collectively sugars and eggs. Add banana, oil, buttermilk, and vanilla, whisking till mixed. Add flour combination, and whisk till simply mixed and no dry spots stay.

  • Spoon ½ cup (168 grams) hazelnut chocolate unfold right into a pastry bag, and lower a ¼-inch opening in tip.

  • Spray a Nordic Ware 6-Cup Charlotte Cake Pan with baking spray with flour. Spoon two-thirds of batter (about 1⅔ cups or 503 grams) into backside of ready pan, spreading to edges. Pipe hazelnut chocolate unfold evenly over batter, leaving a ¼-inch border round edges. Utilizing a wood choose or skewer, stage hazelnut chocolate unfold and flippantly swirl into batter. High with remaining batter, spreading to edges. Firmly faucet pan on a kitchen towel-lined counter to settle batter. Utilizing a wood choose or skewer, swirl batter.

  • Bake till a wood choose inserted in heart comes out with a couple of moist crumbs, 30 to 35 minutes. Let cool in pan for 10 minutes. Take away from pan, and let cool fully on a wire rack.

  • In a small microwave-safe bowl, mix cream, butter, and remaining ¼ cup (84 grams) hazelnut-chocolate unfold. Warmth on excessive in 30-second intervals, stirring between every, till butter is melted and hazelnut chocolate unfold has softened. Whisk till mixed. Unfold ganache over cooled cake. Refrigerate in an hermetic container for as much as 3 days.





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