Banana Hazelnut Cake

Name: Banana Hazelnut Cake
Prep time: 40 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 10 serving
Ingredients: 2 cups all-purpose flour; 1/4 cup cornstarch; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 7 tablespoons unsalted butter; 1 1/3 cups sugar; 2 egg; 1 cup banana; 1/2 cup buttermilk; 3/4 cup hazelnuts; 1/2 cup all-purpose flour; 1 cup milk; 1/2 cup whipping cream; 1 1/2 cups unsalted butter; 1 1/2 cups granulated sugar; 2 teaspoons vanilla; 1/3 cup Nutella; 1/3 cup hazelnuts

User Reviews

5

2 reviews

Excellent

Prep Time
40 mins
Cook Time
45 mins
Additional Time
40 mins
Total Time
2 hrs 5 mins
Servings
10
Course
Dessert
Cuisine
American

Banana Hazelnut Cake

Ryan Dominguez

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Banana Hazelnut Cake is the perfect combination of banana, chocolate, and nuts.

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Ingredients

Servings

For the Cake:

2 cups all-purpose flour 254 grams
1/4 cup cornstarch 25 grams
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons unsalted butter softened, 98 grams
1 1/3 cups sugar 266 grams
2 egg large
1 cup banana mashed, about 2 bananas
1/2 cup buttermilk
3/4 cup hazelnuts chopped, 84 grams

For the Frosting:

1/2 cup all-purpose flour 63 grams
1 cup milk
1/2 cup whipping cream
1 1/2 cups unsalted butter 339 grams (3 sticks
1 1/2 cups granulated sugar 300 grams, not powdered sugar
2 teaspoons vanilla
1/3 cup Nutella or hazelnut spread, 98 grams
1/3 cup hazelnuts chopped, 37 grams

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Instructions

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For the Cake:

Preheat oven to 375°F (350° if your pans are dark). Grease and flour two 9-inch cake pans.
In a large mixing bowl, combine flour, starch, baking powder, soda, and salt. Set aside.
In a medium mixing bowl, cream butter and sugar together. Beat in the eggs until smooth and then add the bananas and buttermilk, mixing until fully incorporated. Stir in the flour until just combined. Fold in the hazelnuts. Spread equally into two pans.
Bake for 22-25 minutes until toothpick comes out clean. Let the cakes cool in the pans for 5 minutes on a cooling rack and then remove from pans onto rack to cool completely.

For the Frosting:

In a small sauce pan, whisk together cream and flour. Add milk and heat over medium-high heat whisking constantly. Cook until it turns into a thick sauce like pudding. Remove from heat and pour into a shallow container. Place in fridge or freezer and stir every 5 minutes until it has cooled to at least room temperature.
In the bowl of a standing mixer, use the whisk attachment to beat the butter and sugar for 2 minutes or until fluffy. Add the cooled milk mixture, Nutella, and vanilla and beat for 6-10 minutes until it comes together and is fluffy. If the frosting is too airy, switch to using the paddle attachment and beat on low for 2-4 minutes.

Assembling the Cake:

Place one cake on a cake stand and top with one fourth of the frosting. Place the second cake on top upside-down. Apply a thin layer of frosting on the top and sides of cake to create a crumb layer. Place cake in the fridge for 30-60 minutes and then frost the top and sides. Pipe additional decorations on top. Sprinkle the top of the cake with chopped hazelnuts and press more into the sides.