Banana Hazelnut Crumb Squares

Serves: Twelve | Prep: 10 min | Cook: 25 min

Ingredients:

Banana Hazelnut Squares:
1 cup all-purpose flour
1/2 cup whole meal flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, room temperature
1/2 cup light brown sugar
2 eggs
3 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup whole/full fat milk
1/2 cup hazelnut spread
1/4 cup cream cheese, room temperatre

Crumb Topping:
1 1/4 cup all-purpose flour
2/3 cup light brown sugar
1/8 tsp salt
1/2 cup butter, melted

Chocolate Drizzle:
3 oz milk chocolate

Directions:
Preheat oven 350F/180C. Grease an 8X8-inch baking tin, line with two sheets of baking paper, letting the paper overhang the edges of the tin.

For the crumb mixture, mix brown sugar and salt together. Pour in the melted butter and stir to combine. Slowly add the flour and mix with a wooden spoon, until no streaks of flour remain. Set aside and let rest for 10 minutes.

In the meantime, make the batter by mixing flours, baking powder, and baking soda together in a bowl. Set aside.

In another bowl whisk Nutella and cream cheese together with a handheld whisk.

In a mixing bowl with a paddle attachment cream butter and sugar together, until pale and fluffy. Mix in eggs, bananas, and vanilla. With the mixer on low speed add 1/3 of the flour mixture, blend just until combined, then add 1/2 cup milk, mix just until combined. Repeat the process once more, ending with the flour mixture. Scrape down the sides and bottom of the bowl using a rubber spatula and fold batter to fully incorporate. Pour the batter into the prepared tin and spread into an even layer. Spread nutella mixture on top, swirl into the batter. Top with the crumb mixture, spreading it evenly on top. Bake, 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the baking tin for 10 minutes before using the overhang of baking paper to lift out and cool completely.

Melt the milk chocolate and drizzle over the cooled crumb before cutting into squares.

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