Banana Hazelnut Cake

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 large ripe bananas, mashed
  • 4 tablespoons unsalted butter, melted and cooled to room temperature
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup Nutella

For the Hazelnut Streusel Topping:

  • 3 tablespoons all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter
  • 3/4 cup hazelnuts, toasted, peeled and roughly chopped
  • 1/3 cup mini chocolate chips

Preheat oven to 375 degrees F. Spray an 8-inch square pan with non-stick cooking spray. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, add the mashed bananas, melted butter, eggs, vanilla, and sugar. Stir until combine. Stir in the dry ingredients. Don’t over mix.

Pour batter into prepared pan. Spoon Nutella over the cake batter. Swirl in with a toothpick.

To make the Hazelnut Streusel Topping, combine flour, brown sugar, cinnamon, and butter in a small bowl. Rub together with your fingers until you have a crumbly mixture. Sprinkle streusel evenly over the cake. Top with hazelnuts and chocolate chips.

Bake for 45-55 minutes, or until cake is set and a toothpick comes out clean. Remove from oven and let cool completely before slicing and serving.

Serves 9. From Two Peas and Their Pod

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