Banana Nutella Pound Cake

This is the pound cake that I baked on Thursday evening... was inspired to bake it after seeing the moist cake on Cheryl's blog. Another great marble cake recipe... the cake is moist & has moderately dense texture with fine crumbs. It also has just the right level of sweetness & the banana flavour is just nice. What's lacking is the Nutella flavour... Nobody could actually tell that there was Nutella in the cake... Perhaps adding hazelnuts & more Nutella would enhance the overall Nutella flavour. 

Banana Nutella Pound Cake
Ingredients:

225g premium unsalted butter, at room temperature (must not be too soft, just until you are able to make a slight impression with your finger)

140g caster sugar

1/4 tsp salt

1 tsp pure vanilla extract

3 eggs, room temperature

200g all-purpose / plain flour (I used cake flour.)

1/4 tsp baking powder (I used double acting.)

1/4 tsp baking soda

35g fresh whole milk (I used UHT.)

100g mashed banana (from 3 small bananas)

1 tsp fresh lemon juice (combined with the mashed banana)

50g nutella

Method:

1. Preheat oven at 160 deg C. Line & grease a 9x5-inch loaf pan.
2. Combine flour, baking powder & baking soda. Sift & set aside.
3. In another bowl, combine butter, sugar, salt & vanilla extract. Beat until pale & creamy.
4. Add eggs, one at a time, & beat until just combined.
5. Fold in flour in 3 parts, alternating each part with milk.
6. Scoop out about 1/3 of batter into another bowl & add in nutella. Mix well. Add the mashed banana into the remaining batter. Mix well.
7. Drop spoonfuls of banana batter into the pan. Then drop a spoonful of the Nutella batter on the banana batter. Continue doing this until finish. (I poured 2-3 parts banana & 1 part Nutella batter.) Using a skewer or knife, swirl the mixture a few times to create a marbled effect. 
8. Bake at 160 deg C for about 50 to 60 minutes or until skewer inserted in the center of cake comes out clean. Remove from pan & leave to cool.

(The above recipe is half the original recipe posted by Cheryl.)
Recipe by Baking Taitai, with slight modifications to the method.