Banana Hazelnut Cake

Your go-to banana bread recipe just got a major upgrade! This fluffy cake has the delicious texture you’ve been searching for and is topped with a thick layer of addictive Nutella frosting.

Banana Hazelnut Cake
 
Makes 1 (8-inch) cake
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened and divided
  • ⅔ cup (133 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 1 cup (227 grams) mashed banana
  • ½ cup (120 grams) whole buttermilk, room temperature
  • 2 large eggs (100 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract, divided
  • 1⅔ cups (208 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (3.75 grams) baking soda
  • ¾ teaspoon (1.5 grams) kosher salt, divided
  • ½ cup (57 grams) chopped toasted hazelnuts
  • 1 cup (256 grams) Nutella
  • ½ cup (112 grams) cream cheese, softened
  • 2 cups (240 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) heavy whipping cream, room temperature
  • Garnish: chocolate shavings
Instructions
  1. Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with cooking spray; line pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat 1⁄2 cup (113 grams) butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add mashed banana, buttermilk, eggs, and 1 teaspoon (4 grams) vanilla, and beat until well combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and 1⁄2 teaspoon (1.5 grams) salt. With mixer on low speed, add flour mixture to butter mixture in two additions, beating until combined. Fold in chopped hazelnuts. Spoon batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat Nutella, cream cheese, and remaining 1⁄4 cup (57 grams) butter at medium speed until creamy and no lumps remain, about 2 minutes. With mixer on low speed, add confectioners’ sugar, ½ cup (60 grams) at a time, beating until well combined and stopping to scrape sides and bottom of bowl as needed. Beat in remaining 1⁄2 teaspoon (2 grams) vanilla and remaining 1⁄4 teaspoon salt. Add cream, and beat at medium speed until light and fluffy, about 30 seconds. Spread frosting onto cooled cake. Garnish with chocolate shavings, if desired.

 

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