First stir the butter in a bowl with a hand mixer until soft. Then work in the sugar and add the eggs one at a time until you have a creamy mixture. Now stir in the cocoa powder and Nutella, add the rum, if you like, and finally sift the flour-baking powder mixture and stir in gently. If the mixture is too thick, add a little more milk.
Peel and halve the bananas and cut each half lengthways into quarters. Pour a third of the mixture into a prepared, greased dish about 28 cm long. Then place three lanes with banana quarters in the pan, spread the next third of the dough over it, again spread 2 lanes with banana quarters and finally smooth over the rest of the dough.
Put the whole thing in the oven preheated to 180 ° C for 40 - 50 minutes. Poke in every now and then so that the cake stays nice and juicy and is not baked too dark.
A wonderful cake that tastes very different warm and cold. Personally, I like it even better the next day. Nice and crispy on the outside, nice and juicy on the inside.
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