| Cook Time | 60 minutes |
| Servings | serves |
Ingredients
- 3 Bananas mashed
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar lightly packed
- 1/2 cup Vegetable Oil
- 2 Eggs room temperature
- 1/2 cup Sour Cream or buttermilk
- 1 teaspoon Vanilla Extract
- 2 cups Plain Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Hazelnuts toasted, and finely ground, measure before grinding
Nutella Buttercream
- 4 tablespoons Unsalted Butter at room temperature
- 13 oz Nutella
- 1 cup Icing Sugar sifted
- 4 to 6 tablespoons Heavy Cream or milk
Ingredients
Nutella Buttercream
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Instructions
- 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 a greased 9 inch spring-form pan. Bake for about 55 -60 minutes, in a 180c preheated oven, until a toothpick inserted in the centre 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.
- 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!
Recipe Notes
To toast the hazelnuts, spread them out on a dry baking sheet and roast for 10 minutes in a 180 degree oven. You could also use ready made hazelnut meal. You could also substitute walnuts.
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