Banana Hazelnut Cake Food

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

UPSIDEDOWN HAZELNUT BANANA CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter the cake pan.
• Toast the nuts and let them cool completely.
• In a food processor, grind the nuts with the sugar until very fine.
• Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
• To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
• Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
• Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.

BANANA NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Separate the eggs and set aside.
• Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
• Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
• To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

BANANA HAZELNUT BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Place the hazelnuts in a baking dish and place in the oven for 10 minutes while you prepare the cake batter. Spray a 9" tart pan with a removable bottom with non-stick cooking spray, and set aside.
• In a large bowl, sift together both of the flours, 1/3 cup sugar, baking powder, baking soda, and salt. Set aside. In a small bowl, whisk together the soy yogurt, soymilk, and vanilla.
• Slice the banana in half crosswise. Slice one half as thinly as possible, less than 1/8", and set aside. Slice the other half into 1/4" thick round slices. Remove the hazelnuts from the oven and allow to cool slightly. When they are cool enough to handle, rub the papery skins off if desired, and chop finely.
• Pour the liquid mixture into the bowl containing the flour mixture, and stir with a spatula until just combined, scraping the bottom and sides of the bowl to fully incorporate the flour. The batter should not be over-mixed. Gently fold in the thicker banana slices and hazelnuts.
• Pour the batter into the tart pan and smooth the top. Place the reserved banana slices in concentric rings on top of the cake. Sprinkle the remaining 2 tbsp of sugar over the top.
• Bake for 25 to 30 minutes, until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then remove the cake from the ring. Cut into wedges and serve warm or at room temperature.