Nutella Banana Cake In A Jar Food

NUTELLA BANANA CAKE IN A JAR

Steps:

• Banana Cream - Add half and half to a mixing bowl. Turn mixer on low and slowly add the dry pudding mix. Mix until it begins to thicken and then add in the cool whip folding until you reach the consistency you desire. Place in the refrigerator and chill for 30 minutes.
• Cake - Prepare cake according to package directions and bake either in a small jar or as a cupcake. Make sure to not fill either jar or cupcake liner to full. Bake at 350 degrees for 18-23 minutes.
• Once cake has cooled core a small section in the middle of the cake (you can use an apple corer to do the job). Make sure you only go about half way down. You will then pipe a small dab of Nutella into the hole in center of the cake. A small amount will do, Nutella is rich and you don't want to totally over power the cake. Now at this point you can choose how you want to present the cake. You can slice some banana and added it to the top of the cake before topping it off with the cream...Or you can leave the bananas off if you are doing the basic cupcake. Pipe on the banana cream and garnish with a dollop of Nutella or with mini chocolate chips.

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.