Banana Cake with Coffee Hazelnut Buttercream

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Nothing makes me happier than baking a cake. For me, a cake is like a blank canvas. You can decorate it or fill it however you please. No matter what, people are always happy to be the recipient of a homemade cake. Its my Pops birthday and he has a crazy sweet tooth, so making cake to celebrate is the perfect gift! It’s the perfect opportunity for me to get super creative and satisfy his sweet tooth at the same time. I have had a freezer full of ripe bananas for a while, and thought that this would be the perfect opportunity to put them to good use! The great part about adding bananas to a cake, or pretty much anything you bake for that matter, is that they add so much moisture! This delicious cake is great because it’s moist banana flavor is highlighted by coffee flavored frosting. It is truly the perfect pairing. It’s as pleasing to the eye as it is to the mouth. I must warn you, this cake is not the easiest to bake, but I promise, it is totally worth it!

For cake you will need:

2 1/1 cups all-purpose flour

1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

3 ripe mashed bananas

3/4 cup buttermilk, at room temperature

1 cup salted butter, at room temperature

2 cups sugar

1 tablespoon pure vanilla extract

4 eggs, at room temperature

For Coffee Hazelnut Buttercream  you will need:

6 egg whites

1 1/4 cups sugar

1/4 teaspoon cream of tartar

2 cups unsalted butter at room temperature

2 teaspoons pure vanilla extract

1/8 teaspoon salt

Start with frosting:

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1.Using a hand whisk, whisk together egg whites, sugar and cream of tartar in a bowl.

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2.Place the bowl over a saucepan of simmering water. The egg white mixture will be thick, but as the mixture begins to warm up, it will become more fluid.

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3.Gently whisk until the mixture reaches 130˚ with a candy thermometer.

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4.Move the bowl to the stand mixer, using the whisk attachment. Whip this on medium-high until they triple in volume and are glossy and peaks form. Turn down the mixer until the mixing bowl is cool to the touch.

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5.Turn the mixer back up and add 2 cups (4 sticks) of butter at room temperature cut in to cubes, one at a time.

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6.The buttercream will begin to look curdled but keep mixing together.

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7.Once the mixture is creamy and fluffy add 2 teaspoons of vanilla and 1/8 teaspoon sea salt and 1 package of Nescafe tasters choice instant hazelnut flavor. Mix until fully incorporated. Refrigerate.

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For the cake:

1.Preheat the oven to 350˚

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2.In a bowl, mix together 2 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon sea salt with a hand whisk.

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3.In another bowl combine 3 mashed bananas and 3/4 cup buttermilk.

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4.In a stand mixer using the paddle attachment, cream 1 cup salted butter and 2 cups sugar and 1 tablespoon vanilla until fluffy.

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5. Add 4 eggs individually mixing each until incorporated before adding the next.

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6.Put the mixer on low and add the 1/3 of the flour mixture.

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7. After adding 1/3 of flour add 1/2 of the banana mixture. Add 1/2 of the remaining flour mixture followed by the remaining banana mixture. Finally add the last of the flour mixture.

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8.Take the bowl of the standing mixer and mix the remaining flour in with a spatula.

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9.Flour and butter 2 cake pans thoroughly

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10.Evenly distribute the cake mix between the two and place in the middle rack of the preheated oven. Bake until the centers spring back when lightly touched, about 30 minutes.

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11.Allow cakes to cool on wire rack.

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12. To assemble the cake, frost the top of one cake and then stack the other cake on top. Lightly frost the cake and put in fridge for 10 minutes, this is called the crumb layer. This allows your final frosting to not get filled with crumbs from the cake and apply easier.

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13. Frost top of the cake in swirling loose motions giving the frosting a rustic look. Frost the sides more smoothly and apply with sliced almonds.

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Start with frosting:

  1. Using a hand whisk, whisk together egg whites, sugar and cream of tartar in a bowl.
  2. Place the bowl over a saucepan of simmering water. The egg white mixture will be thick, but as the mixture begins to warm up, it will become more fluid.
  3. Gently whisk until the mixture reaches 130˚ with a candy thermometer.
  4. Move the bowl to the stand mixer, using the whisk attachment. Whip this on medium-high until they triple in volume and are glossy and peaks form. Turn down the mixer until the mixing bowl is cool to the touch.
  5. Turn the mixer back up and add 2 cups (4 sticks) of butter at room temperature cut in to cubes, one at a time.
  6. The buttercream will begin to look curdled but keep mixing together.
  7. Once the mixture is creamy and fluffy add 2 teaspoons of vanilla and 1/8 teaspoon sea salt and 1 package of Nescafe tasters choice instant hazelnut flavor. Mix until fully incorporated. Refrigerate.

For the cake:

1.Preheat the oven to 350˚

  1. In a bowl, mix together 2 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon sea salt with a hand whisk.
  2. In another bowl combine 3 mashed bananas and 3/4 cup buttermilk.
  3. In a stand mixer using the paddle attachment, cream 1 cup salted butter and 2 cups sugar and 1 tablespoon vanilla until fluffy.
  4. Put the mixer on low and add the 1/3 of the flour mixture.
  5. After adding 1/3 of flour add 1/2 of the banana mixture. Add 1/2 of the remaining flour mixture followed by the remaining banana mixture. Finally add the last of the flour mixture.
  6. Take the bowl of the standing mixer and mix the remaining flour in with a spatula.
  7. Flour and butter 2 cake pans thoroughly
  8. Evenly distribute the cake mix between the two and place in the middle rack of the preheated oven.
  9.  Bake until the centers spring back when lightly touched, about 30 minutes.
  10. Allow cakes to cool on wire rack.
  11. To assemble the cake, frost the top of one cake and then stack the other cake on top.
  12. Lightly frost the cake and put in fridge for 10 minutes, this is called the crumb layer. This allows your final frosting to not get filled with crumbs from the cake and apply easier.
  13. Frost top of the cake in swirling loose motions giving the frosting a rustic look.
  14. Frost the sides more smoothly and apply with sliced almonds.

One thought on “Banana Cake with Coffee Hazelnut Buttercream

  1. Pingback: Mocha Cake with Hazelnut Buttercream Frosting «Dizzy Busy and Hungry!

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