Monday, November 16, 2015

Chocolate Banana Cake With Nutella Frosting

I doubled this recipe, put it in a jelly roll pan and had Jenna take it to work. The frosting was a bit messy--I think the pan needed to be deeper since I doubled the recipe.  The flavor was great and everyone liked it. 

Chocolate Banana Cake with Nutella Frosting

For the Chocolate Banana Cake
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/4 cup dark cocoa powder
1 1/2 cups smashed ripe banana (3)
For the Nutella Frosting
1/2 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup Nutella
2 cups powdered sugar
4 Tablespoons whipping cream
chocolate curls or sprinkles

Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.

Stir together the salt, baking soda, cinnamon, flour, and cocoa powder. Slowly add to the butter mixture alternately with the smashed bananas. Spread in a greased 9x13 pan. Bake at 350 degrees for 30-32 minutes. Let cool completely.

Beat the butter, vanilla, salt, and Nutella until creamy. Slowly add the powdered sugar and whipping cream. Beat until light and fluffy. Spread over the top of the cooled cake. Top with chocolate curls or sprinkles. Store in a tightly sealed container on the counter. Cut into 24 squares.

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