For the Pound Cake

Please use The Creaming Method to put this cake together:

• Preheat the oven to 350F. Set your oven rack one below the middle position.
• Spray a Bundt-type pan with pan spray and then flour it well. Knock out the excess flour.
• Whisk together the flour and baking powder. Set aside.
• Blend the banana and coconut cream until pureed. Set aside.
• Cream butter, coconut oil, sugar, salt and vanilla together very well until light and fluffy (well spatulated).
• Drizzle in the egg, a bit at a time over about 3-4 minutes. Scrape bowl as necessary.
• Alternate adding the flour mixture and the banana mixture on low speed, mixing just until barely combined after each addition. Scrape bowl as necessary.
• Pour/scrape the batter into the prepared pan. Bake until done. In my oven, this takes 1 hour and 5 minutes.
• Let cool for 20 minutes, then turn the cake out. Put it back in the pan and wrap the whole cake so it can cool either in the freezer or the refrigerator. This step minimizes moisture loss through evaporation.
• Once cool, drizzle glaze over the cake.

For the Glaze

• In a double boiler (or in the microwave), heat the Nutella and coconut oil together until of drizzling consistency.