A couple of years ago my husband and I had the amazing opportunity to travel to Paris for a few days. While we were there we fell in love with the street vendors who were selling all types of crepes to the tourists. Totally cliche I know, but I’m telling you they are hard to resist.
One of our all time favorites was the banana Nutella crepe. The other day I was taking a trip down memory lane and a thought hit me… why not create a cake in jar based off of our favorite treat from Paris! Here is what you will need to do to create a little piece of Parisian heaven.
Nutella Banana Cream Cake in a Jar
1 box of vanilla cake mix
1/2 c Nutella
8 oz. Cool Whip
0.9 oz. Instant banana cream pudding mix
1/2 c Milk
Add milk to a mixing bowl. Turn mixer on low and slowly add the dry pudding mix. Once fully incorporated add the Cool Whip and mix well. You will want to fully scrape down the bowl and then mix again to make sure the pudding mix is fully incorporated. Place in the refrigerator and chill for 30 minutes.
Prepare cake according to package directions and bake either in a small jar or as a cupcake. Make sure to not fill either jar or cupcake liner to full. Bake at 350 degrees for 18-23 minutes.
Once cake has cooled core a small section in the middle of the cake…
This time I used an apple corer to do the job. Make sure you only go about half way down. You will then pipe a small dab of Nutella into the hole in center of the cake. A small amount will do, Nutella is rich and you don’t want to totally over power the cake.
Now at this point you can choose how you want to present the cake. I sliced some banana and added it to the top of the cake before I topped it off with the cream…
Or you can leave the bananas off if you are doing the basic cupcake. Pipe on the banana cream and garnish with a dollop of Nutella or with mini chocolate chips.
I would love to hear about your favorite food travel memories. What’s that one dish that can really take you back to that memorable trip?