If you have ripe bananas hanging around, you’ll want to try this delicious sheet cake. It’s a rich banana cake swirled with Nutella and topped with a fudgy chocolate hazelnut frosting. This cake is delicious even on its own without the icing!

Ingredients:

• 2 1/2  cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-4 large ripe bananas, mashed
• 3/4 cup sugar
• 3/4 cup brown sugar
• 4 eggs, at room temperature
• 1/2 cup vegetable oil (I use olive oil)
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2/3 cup Nutella, softened

Frosting:

• 1/2 cup salted butter, melted & cooled
• 1/4 cup cocoa powder
• 1 cup powdered sugar
• 1/4 cup Nutella
• 1/4 tsp salt
• 2 tsp whipping cream

Method:

1. Preheat oven to 350F and grease a 9×13 inch baking pan.
2. In a bowl, stir together the flour, baking powder, baking soda and salt.
3. In a separate bowl, whisk together the bananas, sugars, eggs, oil, buttermilk and vanilla. Mix until fully incorporated.
4. Add the wet ingredients to the dry mix and stir until fully combined. Pour batter into prepared pan.
5. Next, warm the Nutella up so it is easy to spread (I do this in the microwave for a few seconds.) Dollop spoonfuls of the Nutella onto the batter. Use a knife or a wooden skewer to swirl the Nutella into the batter.
6. Bake for 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
7. Cool cake completely before frosting.
8. For the frosting: whisk all the frosting ingredients together in a bowl. Mix until light and fluffy. Spread frosting over cooled cake.