Yes, you read that right, NUTELLA frosting, life doesn't get better than this! I try to keep my intake of nutella to a minimum (sometimes this is a challenge) but when I found this recipe I knew I had to make it instantly! Thankfully, my husband is super supportive of all my cooking adventures and encourages all baking, what guy wouldn't right?! Let me explain to you that my love for nutella goes back to when my friend Monica introduced it to me during our traveling days in Paris...I'm pretty sure I indulged in at least four two crepes a day, of course filled with nutella and fresh bananas. This cake is super moist and the perfect mix of nutella goodness and banana flavor. Enjoy!
Banana Cake With Nutella Frosting
adapted from: The Ginger Snap Girl
Ingredients for the cake:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 1/2 cups superfine sugar
1 1/2 cups mashed ripe banana (about 3 large bananas)
2 large eggs
1/2 cup buttermilk
1 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F. Line 9 x 13 cake pan with parchment paper. Or alternatively you can butter and flour the pan, knocking off excess flour.
In a medium bowl, whisk together flour, baking soda, baking powder and salt and set aside. Cream butter and sugar in a stand mixer on medium speed for about 2 minutes until light and fluffy. Add eggs, one at a time and beat on low until just combined. Add in vanilla and mashed bananas and mix until just combined. With mixer on low add 1/3 of the flour mixture and beat until just combined. Add half the buttermilk. Alternate flour and buttermilk, starting and ending with buttermilk. Do not over mix.
Pour batter into prepared pan and bake on center rack for 35 minutes or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes in the pan and then turn cake out onto a cooling rack and remove parchment. Allow cake to cool completely before frosting.
Ingredients for the frosting:
3/4 stick (6 tablespoons) unsalted butter, room temperature
3/4 cup Nutella
2 1/2 - 3 cups confectioners (powdered) sugar, sifted
2-4 tablespoons heavy cream (or condensed milk)
Directions:
In a stand mixer beat butter and Nutella on medium, about 1 minute until fully combined. Add in confectioners sugar 1 cup at a time. Mixture will appear crumbly.
Add in 2 tablespoons of cream and continue beating on medium-high speed for about 3 minutes. Add additional tablespoons of cream until the frosting reaches a soft, spreadable consistency. I used 4 tablespoons in total.
Generously spread frosting over cooled cake. For a smooth finish, run your knife or offset spatula under hot water and gently smooth the surface, rinsing off it off after each swipe.
