Hazelnut Spread Banana Cakes

Individual Hazelnut Spread Banana Cakes made in 4 inch ramekins…

Hazelnut Spread Banana Cakes


  • 1/2 cup regular flour or gluten free flour (I mixed 1/4 cup of each flour, equal parts)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1/2 ripe banana mashed
  • 1 egg
  • 1/8 cup cooking oil
  • 1 teaspoon vanilla
  • 2 tablespoons hazelnut spread
  • 2 ramekin dishes (4 inch)


  • Mix in a small bowl, mashed banana, sugar, egg, cooking oil, and vanilla, blend together.
  • Add flours, baking powder, and baking soda, stir until mixed completely.
  • Spray ramekin dishes with cooking spray.
  • Pour batter equally into each ramekin dishes.
  • Add about 1 tablespoon of the hazelnut spread into the center of each one.
  • Insert a knife in the center and swirl around a couple of times, but not to much you want it to have a pocket of spread in the middle of the cake.
  • Bake in a pre heated 350° oven for about 22 minutes.
  • Let cool and drizzle a little hazelnut spread across top of cake, (optional).