Sometimes I think my week is going to be filled with smoothies so I buy a great big bunch of bananas. Then, as the week goes on I make about one smoothie and am left with a lot of not-so-great bananas.
I love banana bread but sometimes I’m looking for something a little different to do with my bananas. So, this cake was created. My goal was a fluffy banana cake with a creamy frosting. I went back and forth between the nutella but decided it was a good choice.
The batter mixes up really quickly. You can mash the bananas with a fork or a mixer depending on how big you want your pieces of banana. I wanted them to be almost non-existent in texture so I beat them together first.
From there comes to nutella swirl buttercream. Its really good and it shouldn’t just be limited to this cake recipe. I often dollop it on chocolate cupcakes. You could even swirl some peanut butter in there as well.
So, its not quite a smoothie but whatever.
Banana Cake with Nutella Swirl Buttercream
For the Banana Cake
2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed bananas (about 3 ripe bananas)
1 cup canned coconut milk or regular milk
1/2 canola oil or melted butter
2 tsp apple cider vinegar
1 tbsp vanilla extract
- Preheat the oven to 350 degrees fahrenheit and grease a square nine inch cake pan.
- In a large bowl combine flour, sugar, baking powder, baking soda and salt. Make a well in the middle of the ingredients and set the bowl aside.
- In a separate bowl combine the mashed banana, coconut milk, oil, apple cider vinegar and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix the batter!
- Pour the cake batter into the prepared pan and bake for 30 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cakes continue to bake once they have been removed from the oven.
- Set the cake on a cooling rack before frosting.
Nutella Swirl Buttercream
1/2 cup butter, room temperature
1 1/2 cups icing sugar, sifted
1/2 tsp vanilla extract
2 tbsps heavy cream
1/4 cut Nutella plus more for swirling (aka as much as you want)
- In a mixing bowl beat together the butter and icing sugar for about 3 minutes. Add in the vanilla and heavy cream. Beat this together for another 3 minutes. You want this to be extra fluffy.
- Stir in the Nutella. There are a few ways to proceed in this very serious step. You can either swirl it in and leave it semi-mixed in. You can completely incorporate it all. Or you can do both (which is what I chose). I mixed in the 1/4 cup and then frosted my cake. After that I dolloped large scoops of Nutella on top and swirled using a toothpick.
Recipe adapted from Chloe’s Kitchen