Banana Cake with Nutella Frosting

• Produce

  • 3 Bananas, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Nutella

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 3/4 cup Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 4 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/4 cup Milk

Found on shugarysweets.com

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 medium bananas
• 1 3/4 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup unsalted butter, softened
• 1 cup Nutella (chocolate hazelnut spread)
• 1/4 cup milk
• 4 cup powdered sugar

Directions

• 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.