Hazelnut Cream Banana Cake

BANANA CAKE

1. Heat oven to 350°F (180°C).  Prepare 2 8-inch round baking pans with baking spray with flour or grease bottom and sides with butter and lightly flour to coat; set aside. 

2. In a large bowl attached to a stand mixer fitted with the paddle attachment on medium speed, beat butter and sugar until light in color and fluffy, about 3 minutes. Add eggs and continue to beat until mixture is uniform. 

3. In a medium bowl, whisk together flour, baking soda and salt.  Gradually add flour mixture into the butter mixture alternately with sour cream beating on low to medium speed until just combined.  Fold in mashed banana and vanilla. 

4. Divide batter evenly among the prepared baking pans and bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. 

5. Allow cakes to cool in pans for 10 minutes.  Remove cakes from pans and let cool completely before frosting with buttercream. 

BROWN SUGAR HAZELNUT BUTTERCREAM

1. In a small saucepan over medium-heat high, bring brown sugar and butter to a light boil for 1 minute. Remove from heat and allow to cool for 15 minutes. Stir in warmed milk. 

2. In a large bowl of a stand mixer fitted with a whisk attachment on medium speed, beat brown sugar mixture, powdered sugar, chocolate-hazelnut spread and salt until light in color and uniform texture, about 2 minutes. 

3. Spread over cooled cakes.  

 PRALINE HAZELNUTS

1. Heat oven to 200°F (93°C).  Line a baking sheet with parchment paper or a silicone mat; set aside.

2. In a medium bowl, whisk together hazelnuts, sugar and egg white. Carefully pour spread hazelnuts onto prepared baking pan.  

3. Bake for 12 minutes.  Remove from oven and allow hazelnuts to cool completely before sprinkling over the top of the cake. Sprinkle demerara sugar over the top of the cake for an added touch of sweetness.