Monday, June 20, 2011

Banana Cake with Nutella Cream Cheese Frosting

½ cup butter, softened
1 ½ cups granulated sugar
2 eggs
½ cup sour cream
1 tsp. vanilla extract
1 TBSP Lyle’s Golden Syrup (if you don’t have just omit)
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup mashed ripe bananas
Preheat oven to 350 degrees F . Grease a 9×13 inch pan. cream together the butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, then stir in the sour cream, Lyle’s Golden syrup, and vanilla extract.
Combine the flour, baking soda, baking powder, and salt and mix into the batter on low speed. . Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack before frosting.
Nutella Cream Cheese Frosting:
1 (8) ounce package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
1 ½ cups Nutella
4 cups powdered sugar
1 tsp. vanilla extract
In the bowl of your mixer fitted with the paddle attachment, mix cream cheese, Nutella, and butter until smooth.
Add in the powdered sugar one cup at a time and mix until smooth and creamy, you may end up needing less or more depending on how sweet you like your frosting or the consistency you want it at.
Beat in vanilla extract.
Frost cake when cool.