directions

Cake

Preheat oven to 350 degrees F. Line 9 x 13 cake pan with parchment paper. Or alternatively you can butter and flour the pan, knocking off excess flour. In a medium bowl, whisk together flour, baking soda, baking powder and salt and set aside. Cream butter and sugar in a stand mixer on medium speed for about 2 minutes until light and fluffy. Add eggs, one at a time and beat on low until just combined. Add in vanilla and mashed bananas and mix until just combined. With mixer on low add 1/3 of the flour mixture and beat until just combined. Add half the buttermilk. Alternate flour and buttermilk, starting and ending with buttermilk. Do not over mix. Pour batter into prepared pan and bake on center rack for 35 minutes or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes in the pan and then turn cake out onto a cooling rack and remove parchment. Allow cake to cool completely before frosting.

Frosting

In a stand mixer beat butter and Nutella on medium, about 1 minute until fully combined. Add in confectioners sugar 1 cup at a time. Mixture will appear crumbly. Add in 2 tablespoons of cream and continue beating on medium-high speed for about 3 minutes. Add additional tablespoons of cream until the frosting reaches a soft, spreadable consistency. I used 4 tablespoons in total. Generously spread frosting over cooled cake. For a smooth finish, run your knife or offset spatula under hot water and gently smooth the surface, rinsing off it off after each swipe.