Banana-Hazelnut Cake Recipe
Banana-Hazelnut Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Special occasions call for outstanding desserts that take a little more time to prepare. I often cake and freeze the bake layers weeks in advance and thaw before assembling.—Trisha Kruse, Eagle, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1-1/2 cups buttermilk
  • 1 tablespoon brandy or unsweetened apple juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1-1/2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1/2 cup finely chopped hazelnuts, toasted
  • FROSTING:
  • 2-1/4 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup finely chopped hazelnuts, toasted
  • 12 hazelnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine the bananas, buttermilk and brandy. Combine the flour, baking soda and salt; add to the creamed mixture alternately with banana mixture. Beat just until combined.
Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Fold in hazelnuts.
For frosting, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in chopped hazelnuts.
Place one cake layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Garnish with whole hazelnuts. Refrigerate until serving. Yield: 12 servings.
To Make Ahead: Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature.
Originally published as Banana-Hazelnut Cake in Taste of Home Christmas Annual Annual 2010, p174

Nutritional Facts

1 slice: 794 calories, 48g fat (26g saturated fat), 166mg cholesterol, 310mg sodium, 87g carbohydrate (55g sugars, 4g fiber), 10g protein.

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1-1/2 cups buttermilk
  • 1 tablespoon brandy or unsweetened apple juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1-1/2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1/2 cup finely chopped hazelnuts, toasted
  • FROSTING:
  • 2-1/4 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup finely chopped hazelnuts, toasted
  • 12 hazelnuts
  1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine the bananas, buttermilk and brandy. Combine the flour, baking soda and salt; add to the creamed mixture alternately with banana mixture. Beat just until combined.
  2. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Fold in hazelnuts.
  4. For frosting, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in chopped hazelnuts.
  5. Place one cake layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Garnish with whole hazelnuts. Refrigerate until serving. Yield: 12 servings.
To Make Ahead: Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature.
Originally published as Banana-Hazelnut Cake in Taste of Home Christmas Annual Annual 2010, p174

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