Banana Nutella Snack Cake - Chilled Summer Cake Recipe
Overripe bananas turn out the perfect banana snack cake but it is too darn hot for baking. What's a Florida cake lover to do? I found the answer in this banana cake recipe. This Nutella topped banana cake recipe starts with a cake mix and tastes most excellent when chilled. Using a cake mix reduces prep time, Nutella eliminates making a frosting, and the "chill factor" allows for baking after the sun has set!
Banana Nutella Snack Cake
Ingredients
1
Betty Crocker Super Moist yellow cake mix
- 1 cup
- cup mashed ripe bananas (2 - 3)
- 1/2 cup
- cup light sour cream
- 2
- large eggs
- 1/4 cup
- cup canola oil
3 - 4 Tbsp.
Nutella
Cooking Directions
HEAT oven to 350F
BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Remove pan to a baking rack and cool for about 5 minutes.
Drop one spoon of Nutella onto warm cake. Allow Nutella to begin to warm, gently spread across the cake. Repeat the process until cake is completely covered with Nutella.
Drag the spreader from left to right across the Nutella applying very light pressure to create a uniform pattern or design.
Cool on the baking rack for about 15 minutes more, cover loosely and refrigerate overnight or until Nutella is firm. Cut into squares and serve.