Monkey Tail Banana Cake
- 3/4 C unsalted butter, at room temperature
- 1 1/2 C packed light brown sugar
- 1 1/2 C granulated sugar
- 3 Lg eggs
- 6 medium ripe bananas, mashed
- 1 (16oz) container sour cream
- 2 Tsp pure vanilla extract
- 4 1/2 C all-purpose flour
- 1 Tbsp baking soda
- 1/2 Tsp Salt
- 1 C chopped pecans, optional
- 1 C mini semi-sweet chocolate chips
- 1 (13oz) container chocolate-hazelnut spread (Nutella)
- Whipped Cream Cheese Frosting:
- 1 (8oz) block cream cheese, softened
- 1/2 C confectioner's sugar
- 1 Tsp pure vanilla extract
- 2 C heavy whipping cream
Preparation time 45mins
Cooking time 98mins
Preheat oven to 350o. Grease 3-9" round cake pans with cooking spray.
In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffly. Mix in eggs, mashed bananas, sour cream, and vanilla until smooth.
In a separate bowl sift together flour, baking soda and 1/2 Tsp salt. Add the sifted ingredients to the batter. Stir in nuts and chocolate chips.
Divide batter evenly between the 3 pans. Bake for 45 minutes to 1 hour or until toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10-15 minutes and then turn out onto a wire rack to cool completely.
Prepare the frosting by whipping the cream cheese, sugar and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy whipping cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
Place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with 1/2 C if the whipped cream frosting. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 C whipped cream frosting.
Top with the final cake layer and frost with the remaining whipped cream frosting.