I’ve been on a Nutella kick lately, so for this week’s ingredient, I decided to combine bananas with this chocolate-hazelnut spread. Bananas work with peanut butter, so why not?

I am somewhat of a purist when it comes to bananas. I like bananas, but I like them “straight”. I will eat a banana, or put a banana in a bowl of cereal, but I am not fond of banana flavored foods, such as banana cake or bread.

It’s a BUSY week! I have been cooking and baking up a storm for a big event, and getting ready to go out of town, so I used a “shortcut”, or what I call a “cheater step” in my recipe. It still turned out great!

Cake:

1 box yellow cake mix
3/4 c. Nutella
2 t. hazelnut extract (or Frangelico liquore)

Bake the cake in two round cake pans according to package directions. Cool.

Nutella Buttercream Frosting:

4 T. unsalted butter, softened
4 oz. cream cheese, softened
1 c. powdered sugar
1/3 c. Nutella

Beat butter and cream cheese until smooth. Add Nutella and beat until blended. Add powdered sugar and beat until fluffy.

Assembly:

Cut the cakes into individual round “cakelettes”, using a 3” round biscuit cutter, or a knife around an inverted glass. (I got 8 cakelettes, and froze them in pairs in ziplock bags for whenever I need a quick dessert for guests.)

Cut each cakelette in half horizontally. Spread bottom half with Nutella Buttercream.
Place top of cakelette on top of frosting. Slice bananas, and arrange on top. Melt a little Nutella for 40 seconds in the microwave, and pour over bananas like sauce.
I had one bite of Brad's. AMAZING