Wednesday, November 3, 2010

Nutella? Yes Please!

Jordan's Dream Cake or Nutella and Banana Butterscotch Chip Snack Cake
One of the reasons Jordan is such a good roommate for me is his unwavering support of any food experiment that pops into my head. He is extremely encouraging of my mad-scientist-like approach to developing new recipes as I play with flavor combinations and Frankenstein together beloved classic recipes into something new. We talk about food around the office. A lot. Frequently either Jordan or I might muse, "What do you think of (fill in unusual ingredient) in a (choose a beloved recipe)?" The idea for this tasty snack cake came from a recent trip to Costco, the purchase of two enormous jars of Nutella, some leftover sour cream, and a couple of overripe bananas sitting on the counter. This rag-tag team of ingredients came together to make a sticky, super moist dessert to satisfy the sweetest of sweet-tooths. Or even Jordan.

- 2 1/2 c. all-purpose flour
- 1 c. sugar
- 1 tsp. baking soda
- 1 c. Nutella (that addictive European chocolate-hazelnut spread)
- 1/2 tsp. salt
- 2 tsp. vanilla
- 2 large, ripe bananas, mashed
- 1/2 c. sour cream
- 1/2 c. vegetable oil
- 2 eggs
- 2 c. butterscotch chips

Preheat oven to 350˚F. Butter and flour a 13x9" baking dish and set aside. In a large bowl combine mashed bananas, eggs, oil, sour cream, sugar, vanilla, and Nutella. Beat together with an electric mixer until ingredients are well combined and smooth. In a separate medium bowl whisk together flour, baking soda, and salt. Slowly add flour mixture to Nutella mixture a half cup at a time, blending thoroughly with electric mixer after each addition. Stir in butterscotch chips.

Pour batter into prepared baking dish and bake in oven for 45-55 minutes until cake is cooked through and a toothpick inserted in the center comes out clean. Allow to cool completely before serving.

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