UPSIDE-DOWN BANANA + NUTELLA CAKE

Yesterday I was walking. I walk a lot. I walk to work. I walk our dog. I walk to meet friends at  bars. In these moments, I walk and I think, and yesterday I was thinking about this recipe on my way to go grab a beer and how to introduce it to you. These are my random thoughts about it.

You know the people that were there at one point in your life, that you love even if they might not be in your daily life anymore and it’s a bit sad, you’ll love them forever regardless. In the last few weeks, I’ve unexpectedly heard from a lot of people that. It doesn’t matter if you haven’t talked to them in 2 months, 5 or 10 years, it feels like it was yesterday since you last caught up. It makes me reflect about time and how much things change or don’t. Anyways, it warms me up to hear from everyone and to know that I’m still there in their hearts and they all are in mine.

This recipe is a special request from someone that I miss so much since I’ve moved to Toronto, my best friend (who also happens to be my sister since our parents met when we were young and are now married). This wonderful woman I’ve known since we were old enough for it to be ok to pretend we were spies and loves Nutella like nobody’s business. I am so proud of her and everything that she has accomplished in this pivotal period in her life where she is becoming a grown-ass person. So this is my gift to her and to all the Nutella lovers out there. Make this cake for someone special that you might have not seen in a while to let them know you are still thinking of them.

UPSIDE-DOWN BANANA + NUTELLA CAKE
serves 10-12

INGREDIENTS

CAKE
90 g (2/3 cup) hazelnuts
200 g (1 1/3 cup) unsalted butter room temperature
240 g (1 1/4 cup) granulated sugar or raw cane sugar
2 tsp kosher or fine sea salt
zest of 1 orange
5 large eggs
120 g (1 1/4 cup) almond flour
85 g (2/3 cup) all-purpose flour
1 1/2 tsp baking powder

STICKY TOPPING
30 g (2 tbsp) unsalted butter
66 g (1/3 cup) brown sugar
3 bananas cut in half along their lengths
300 g (1 cup) of Nutella

INSTRUCTIONS
Heat the oven to 350ºF.
First, toast the hazelnut on a baking sheet for 10 minutes at 350ºF. Let cool for a few minutes and pulse them in a food processor or a blender until they’re ground. Grease a 9-inch round cake pan and line with parchment paper. You could also use a 10-inch pan if you have that instead.
Prepare the ingredients for the cake. If your butter is still cold, cut it in cubes of 1-2 cm and heat it in the microwave 10 seconds at a time until softened but not melted. Place the butter, sugar, salt and the orange zest in the bowl of a stand mixer or in a big bowl with a hand mixer. I always zest the orange directly over my bowl because I want all of the oil from the zest to get into the batter.
In a separate bowl, mix with a whisk the ground hazelnuts, almond flour, all-purpose flour and baking powder. No need to sift. We will come back to the cake batter later.
For the sticky topping, melt the butter in a microwave or in a pan. Mix the brown sugar in the butter with a whisk or a spoon and pour evenly on the bottom of the cake pan. This is going to caramelize the bananas while your cake is baking. Take your sliced bananas and lay them flat-side down on the butter and brown sugar mixture. Cover the whole bottom of the cake with the bananas. Then, spread a lot of Nutella on top of the bananas, making sure to cover them completely. To make it easier to spread, you can microwave the Nutella for 10 seconds to soften it a little.
To finish the cake batter, beat on medium-high speed the butter, sugar, salt and zest for 3 minutes or until light and fluffy. Add the eggs one by one, making sure to mix at least 30 seconds in between each additional egg. Scrape the sides of the bowl with a spatula after 3 of the eggs are added. Then add dry ingredients and mix on low speed until evenly distributed without over-mixing (see the tips and trick). Top the Nutella with the cake batter, using a spatula to spread it evenly. Place in the oven for approximately an hour or until a toothpick inserted in the middle of the cake comes out clean. Start checking for doneness after 50 minutes.
Let cool once the cake is taken out of the oven for 10 minutes. Then, flip it upside down on your cake stand or plate. Pull off the parchment paper and tadaa! The cake is delicious warm, delicious served with ice cream, or room temperature.

TIPS AND TRICKS
For a vegan alternative, you could try to replace each egg by 1 tbsp of ground flax seeds or chia seeds with 3 tbsp warm water and let thicken for a few minutes. The butter could also be substituted with vegetable, coconut or canola oil. Don’t be afraid to experiment.
I love this article about over-mixing on the Food52 website. You can scroll down to the cake section to understand better how not to over-mix your cake batters.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

RELATED RECIPES

LOOKING FOR SOMETHING?