* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
BANANA CHOCO HAZELNUT CAKE
Food & Drink
3 ripe bananas
1/2 cup unsalted butter, softened
1 cups sugar
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt or sour cream
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4teaspoon baking soda
1/2 teaspoon salt
Pre-heat oven to 350 degrees. Prepare two 6inch round pans – with sides at least 2 inches tall, set aside.
Mash ripe bananas in a mixing bowl with a potato masher or fork and set aside.
Sift together the dry ingredients and set aside.
In the bowl of an electric mixer, beat the butter with a paddle attachment until smooth.
Add in the sugar, and mix until light and fluffy.
With the mixer on low, add in the vanilla and eggs – one at a time.
Stop the mixer. Scrape down the sides and bottom of the bowl.
With the mixer on low, add in half of the dry ingredients.
Mix in the yogurt or sour cream.
Add in the remaining dry ingredients and mix until just combined.
Fold in the mashed bananas until combined.
Pour batter into prepared pans and bake until golden – about 22-25 minutes for the recommended size.
Cool on a wire rack.
Invert the cakes out of the pans once they are cool enough to handle.
Cool completely before slicing each cake in half horizontally to create four layers of cake.