I think we all have a special memory of Banana Cake as a child. Well primarily because I love bananas and my husband hates bananas.  And it has stayed with us both. My mom used to always bake it for us. She would say that this is a “healthy” desert, and used to pack it for us in our lunch boxes as the perfect school snack. I didn’t like it when she wouldn’t add in walnuts and raisins, it’s like she was cheating me. And then we started getting into the habit of adding Nutella onto anything sweet or just really any cake. That was when I realized how well bananas and Nutella mix. They can go no wrong, always working perfectly well together. They synergize off of each other; the creaminess of the bananas, the warm texture of Nutella. I love it! Now I pretty much just drizzle Nutella onto the whole cake and serve it just like that.

The best part is, my husband has started eating Banana Cake :). Not bananas, just cake. I think my son and I have rubbed it on him. I mean who can resist the smell of a freshly baked Banana Cake.

And the perfect part about it, is that you will always have its ingredients. For me, every time my bananas go black, I place three in a zip-lock and stock them up in the freezer (three because that’s how many you will need for this recipe). Whenever I’m feeling like it, I take the bananas out the night before and let them defrost through the night. The next morning, they’re good to go :). So easy and so healthy, I now carry on the tradition of baking it to send with my son to school.