2and 3/4 cups (385 grams) all-purpose or plain flour
1cup(200 grams ) granulated or caster sugar
3/4cup(135 grams ) brown sugar
1teaspoonbaking powder
1teaspoonbaking soda
2teaspoonground cinnamon
1/2teaspoonnutmeg
3large over ripe bananas
1cup(230 grams / 2 sticks) unsalted butter
3large eggs
1teaspoonvanilla
1cup(240 ml) greek yogurt
1/2cup(120 ml) thickened or heavy cream
1/2cup(150 grams) Nutella
Instructions
Grease a large bundt pan well with butter. Preheat the oven to 360 F (180 C). In a large mixing bowl, sift the flour, then add the sugars, baking powder, baking soda, cinnamon and nutmeg. Whisk well.
Peel your bananas and mash them well with a fork. In a separate bowl, add the butter and microwave for 20-40 seconds, until it is just melted. Then add the eggs, vanilla and greek yogurt and whisk together. Don’t worry if it goes a little lumpy.
Finally, add the wet ingredients to the dry ingredients, along with mashed bananas and gently fold together. Pour the cake batter into the prepare cake tin.
Bake for approximately 35 minutes, then cover with alfoil and bake for a further 5-10 minutes or until a skewer inserted in the middle comes out clean. Leave to cool for at least 15 minutes. Then carefully run a knife around the edges of the pan and gently flip the cake upside down to remove it from the pan. Leave on a wire rack to cool completely.
To make the Nutella ganache, add the cream and Nutella to a small saucepan and place on the stove on a low heat. Stir until the two combine to form a creamy chocolate ganache. Leave to cool for 10-15 minutes and it will thicken slightly.
Pour the Nutella ganache over the cooled banana cake. Cut into slices and serve.