After a while you get sick of making banana bread all the time. Since I'm baking a lot of cakes this summer to get practice for my mom's wedding cake in a few months, I decided to turn my overripe fruit into cake for a change. Just another step in my self-imposed cakemaking bootcamp.
It probably wouldn't be a bad idea to play with the butter-to-Nutella ratio in the icing, let me know if you do.
2 1/2 cup flour
5 tsp baking powder
1 cup sugar
1 cup brown sugar
4 ripe bananas, slightly mashed
3/4 cup butter, at room temperature
Preheat the oven to 350º.
While the cake is cooling, make the buttercream.
Nutella Buttercream Icing
1 1/2 cups (3 sticks) butter at room temperature
1 cup Nutella
pinch of salt
2 cups confectioners' sugar
1/2 tsp milk (or more as needed)
In a medium bowl, cream butter and nutella until smooth. Add salt and sift the powdered sugar over the butter mixture, beat in until smooth. Add the milk and beat at high speed until fluffy. Add more milk or powdered sugar if needed to achieve the thickness you want.