Banana Cake with Nutella Frosting

FOR THE CAKE:

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

3 medium bananas

1 3/4 cup flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

FOR THE FROSTING:

1 cup unsalted butter, softened

1 cup Nutella (chocolate hazelnut spread)

1/4 cup milk

4 cup powdered sugar

DIRECTIONS:

For the cake, grease and flour two 9-inch cake pans. Set aside. Preheat oven to 350 degree F.

In a large mixing bowl, beat butter and sugar until creamy. Add in egg, vanilla, and bananas (you can mash them first, but I toss them in and it does the work). Add in flour, baking powder, baking soda and salt. Beat for a couple minutes until fully blended.

Pour batter evenly between the two cake pans. Bake for 25 minutes. Remove from oven and cool in pans for about 10 minutes. Flip onto a cooling rack to cool completely before frosting.

For the frosting, beat butter for two minutes. Add in nutella, powdered sugar and milk. Beat an additional 3-5 minutes. scraping down the sides of the bowl periodically.

To assemble the cake, lay one layer of cooled cake on a cake plate. Spoon frosting over middle layer generously. Top with second layer of cake. Spoon and spread frosting over cake to create a thin crumb layer. Refrigerate for about 10 minutes. Using a spatula, continue frosting the cake with the remaining frosting. If desired, reserve some frosting and place in a pastry bag with tip to decorate.