9 inch springform pan, or 9 inch non stick cake pan
1/2cuplight brown sugarlightly packed
2large eggsroom temperature
1/2cupsour creamor buttermilk
1teaspoonpure vanilla extract
1cuptoasted hazelnutsmeasure before grinding finely ground
4Tbspunsalted butterat room temperature
1 13-ozjar of Nutella
1cupsifted confectioner's sugar
4 to 6Tbspheavy creamor milk
Set the oven to 350F Grease a 9 inch springform pan or nonstick cake pan with a piece of parchment at the bottom.
To toast the hazelnuts, spread them out on a dry baking sheet and roast for 10 minutes the preheated oven. Let them cool, and grind in a food processor until finely ground. You could also use ready made hazelnut meal, which Trader Joe’s sometimes carries, as well as Whole Foods. You could also substitute walnuts.
Cream the bananas and sugars together until smooth and fluffy, then add the rest of the wet ingredients and beat until well mixed.
Whisk the dry ingredients together and add to the wet, mixing until just thoroughly combined.
Pour into the prepared pan. Bake for about 55 -60 minutes, until a toothpick inserted in the center comes out moist but does not have wet batter clinging to it.
Cool for 10 minutes in the pan, then remove the cake from the pan and continue to cool.
Frost the cool cake with Nutella Buttercream.
For the Buttercream:
Cream the butter and add the Nutella, sugar, and cream. Beat until smooth and spreadable. Add a little more cream or a little more sugar if necessary to get a good consistency.
Spread over the top of the cooled cake and enjoy!
https://theviewfromgreatisland.com/banana-cake-with-nutella-buttercream/ April 25, 2013