Yield: Serving 6 people

Simple Banana Cake Recipe-1 Famous Fantasy

Simple Banana Cake Recipe

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings.

The Italian buttercream and Nutella Italian buttercream

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

  • 3 large eggs
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 cups mashed ripe bananas, (about 6 ripe bananas)
  • 1 can crushed pineapple in juice (398 gr)
  • 1 cup oil
  • 3 cups flour, all purpose and unbleached
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp ground cinnamon
  • 1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

  • 4 egg whites, room temperature
  • 1 1/4 cups regular white sugar
  • 4 TBSP water
  • 2 cups butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups Nutella
  • Decoration: shaved chocolate, fresh sliced bananas

Instructions

    Line 3 round cake pans with parchment paper. Set aside.

    Also, line 8 inch round cake pans with parchment paper or aluminum foil.

    Preheat oven to 350 F.

    Making Banana CAKE

    In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

    Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

    Mix using the cage attachment until well combined.

    Then gradually add flour mixture stirring until combined.

    Fold in the toasted walnuts.

    Divide batter among 3 prepared pans. I used two cups for each pan.

    The rest of the left batter poured into 8 inch pan.

    Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

    Let it cool. Remove from the pans.

    Also, bake 8 inch cake until done.

    ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

    Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

    Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

    Boil until sugar hits 240 F on a candy thermometer. Remove from heat.

    With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

    down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

    Then add the butter, a few pieces at a time until combined.

    Add the best pure vanilla extract.

    Mix all ingredients well.
    Your next step is to divide the filling into 2.

    Add Nutella to one half and mix until combined.

    BTW, you just made Nutella Buttercream. How easy, don't you think?

    ASSEMBLY CAKE

    If you want to level cooled banana cake layers.

    Place first cake layer on a serving plate. (or whatever you are using)

    Spread Italian buttercream filling.

    Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

    Then add your third banana cake layer.

    At this point I lake to move cake into the freezer for about half hour.

    After half hour remove the cake from the freezer.

    Spread remaining buttercream on top and sided of cake.

    You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

    Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

    Place your cake into the fridge for 8 hours or overnight.

    Enjoy and share.

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