An irresistible banana snack cake loaded with Nutella and pecans!
I just noticed that I have some sort of banana theme going on this week, which was totally unintentional, with the baked french toast, the banana peanut butter muffins and now this sinful snack cake.
Just like everything else I posted this week, this snack cake came about when my batch of bananas began to look a bit shady, or in normal-people terms, began to form spots. So instead of letting the bananas rot in my fruit basket, which actually happens more than you think, I decided to put them in very good use in this cake.
With swirls of Nutella built right in and toasted pecans for that added crunch, I’m sure you’ll want this “snack cake” for breakfast, lunch and dinner!
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, at room temperature
- ⅓ cup brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup buttermilk
- 3 ripe bananas, mashed
- ¼ cup Nutella
- ¼ cup pecan halves, toasted
- Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in egg and vanilla until well combined.
- With the mixer on low speed, add buttermilk and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated. Beat in bananas until well combined.
- Scoop the batter evenly into prepared baking dish. Top with Nutella, swirling into the batter using figure eight motions. Sprinkle with pecans, using your fingertips to gently press the pecans into the batter.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool slightly before cutting into bars.