This banana cake with Nutella frosting is perfect as a gift too. I made this for one of my nephews before and he kept professing his love to me. Kids will definitely loves this, I tell yah. They wouldn’t be able to get their hands off of this most especially with the frosting. It’s made from their favorite chocolate in a jar!
Our friend over at Shugary Sweets has this to say about the recipe:
“Nutella is one of those food items that you either love or hate. In my family, we can’t seem to get enough of it.”
It’s the same thing with my family! We all go nut over Nutella. But most of the time, it’s my husband who gets his hand caught in the cookie jar.
Ingredients
FOR THE CAKE:
- 1/2 cup Land O Lakes unsalted butter, softened
- 1 cup Domino granulated sugar
- 1 large Eggland’s egg
- 1 tsp McCormick vanilla extract
- 3 medium Dole bananas
- 1 3/4 cup Gold Medal flour
- 1 tsp Clabber Girl baking powder
- 1 tsp Clabber Girl baking soda
- 1/2 tsp kosher salt
FOR THE FROSTING:
- 1 cup Land O Lakes unsalted butter, softened
- 1 cup Nutella (chocolate hazelnut spread)
- 1/4 cup Borden milk
- 4 cup Domino powdered sugar
Instructions
- For the cake, grease and flour two 9-inch cake pans. Set aside. Preheat oven to 350 degree F.
- In a large mixing bowl, beat butter and sugar until creamy. Add in egg, vanilla, and bananas (you can mash them first, but I toss them in and it does the work). Add in flour, baking powder, baking soda and salt. Beat for a couple minutes until fully blended.
- Pour batter evenly between the two cake pans. Bake for 25 minutes. Remove from oven and cool in pans for about 10 minutes. Flip onto a cooling rack to cool completely before frosting.
- For the frosting, beat butter for two minutes. Add in nutella, powdered sugar and milk. Beat an additional 3-5 minutes. scraping down the sides of the bowl periodically.
- To assemble the cake, lay one layer of cooled cake on a cake plate. Spoon frosting over middle layer generously. Top with second layer of cake. Spoon and spread frosting over cake to create a thin crumb layer. Refrigerate for about 10 minutes. Using a spatula, continue frosting the cake with the remaining frosting. If desired, reserve some frosting and place in a pastry bag with tip to decorate. ENJOY.
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Quick Tip: If you have bake even strips, use them to create even, flat layers of cake that don’t need any trimming. If you don’t have them, use a serrated knife.
Thanks again to Shugary Sweets for this amazing recipe.
