3cupshomemade cake floursee notes or store-bought cake flour
1teaspoonbaking soda
1 ¼teaspoonsbaking powder
½teaspoonsalt
½cupunsalted butterroom temperature
⅓cupshortening
1 ¾cupgranulated sugar
2large eggs
2teaspoonsvanilla extract
3large bananasmashed
⅔cupplus 2 tablespoons creamy peanut butter
½cupbuttermilk
Nutella Frosting
1cup2 sticks unsalted butter, room temperature
2 ½cupspowdered sugar
1cupNutella
Instructions
Preheat the oven to 350 degrees. Lightly butter and flour two 9 inch cake pans.
Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Set aside
Cream the butter and shortening together until light and fluffy. Add the sugar and mix again for another 5 minutes.
Add one egg at a time and mix until fully incorporated. Mix in the vanilla extract, bananas and peanut butter and mix well.
Alternate adding the flour and buttermilk, starting and ending with the flour. Mix until just combined.
Fill each cake pan about halfway. Bake for 30 - 35 minutes, or until golden brown and a toothpick comes out clean. Remove the cakes and allow to cool completely on a wire rack.
Make the frosting by creaming the butter until nice and smooth, about 5 minutes. Add the powdered sugar 1 cup at a time. Add the Nutella and mix well.
Frost the cakes by spreading a layer of frosting over one cake, then placing the second cake on top. Frost the top and sides of both cakes. An offset spatula is recommended, but a knife will work too.
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