It’s funny the things that build food memories and then triggers them years later. Back in my pre-teen days when I was in the cub scouts, my pack had a tradition that was done at every monthly pack meeting. It was designed to help build social skills. One of the pack fathers was designated as Mr. X. One of the pack mothers was designated to bake a cake for that month. We cub scouts were then supposed to socialize and shake everyones hand before the meeting started. The designated Mr. X was given a number and whoever was that number to shake his hand and speak to him won the cake.

One month I was lucky enough to win the cake and when I was called up to receive my prize it was an enormous 4 layer banana cake, filled and frosted with dark chocolate frosting. I know my eyes must have grown to 5 times there normal size because I have really vivid memories of standing in front of the pack holding that enormous cake and feeling even smaller that I was. I also have vivid memories of getting home and my mom slicing me a piece of that wonderous cake. From my first whiff of the hearty bananas and lush chocolate I was hooked. Banana cake has since been one of my favorite cakes.

While going through Zoes’ book I came upon this recipe and knew I had to make it. It isn’t really a cake but a banana bread tea loaf which goes down really well with me as a have a morning tea ritual and am always looking for something to have with it besides the usual scones. This really fits the bill.

It is a simple quick bread. Combine melted butter, eggs, brown sugar, bananas, milk and vanilla in a large bowl and mix well to combine.

In a separate bowl combine flour, baking powder, baking soda and salt and whisk together. Add the dry ingredients to the wet in a few additions and blend well.

Grease and line two loaf tins and add the a quarter of the batter to each. Melt Nutella in the microwave just until it is softened and pourable. Drizzle the nutella over the banana batter and swirl through it with a knife. Add the rest of the banana batter to each pan and repeat the nutella step.

Bake at 350 for 50 minutes or until a skewer comes out clean. Cool in the pan, then remove from the pan and cool completely.