Banana Hazelnut Cake

I found this recipe for a banana hazelnut cake a long time ago, but never had an occasion to make it, since I am trying to only make desserts when we have company over now. I finally got the chance to make it, and I am so glad I did too. It came out delicious, but then I knew it would. 🙂

Hazelnuts are known for their unique flavor, which many enthusiasts describe as nutty, creamy, and earthy with a smooth buttery flavor, and they pair very well with a lot of fruits, and they pair especially well with chocolate. As this cake is evident, hazelnuts pair very well with bananas too. 🙂

Turkey is the first world hazelnut producer and exporter. In addition, it covers approximately 70% and 82% of the world`s production and export respectively. It is distantly followed by Italy with nearly 20% in production and 15% in export. In the United States, Oregon is the most prodigious hazelnut producer and exporter.

Hazelnuts, also known as filberts, are very old nuts, dating back around 10,000 years or so. They are believed to be one of the five sacred fruits bestowed by God onto His people. Hazelnuts, and nuts in general, have a lot of religious significance and are mentioned in the Bible too. Hazelnuts, as well as most nuts, were ancient symbols of good luck and fertility which were given new Christian meanings and remain a common part of Christmas traditions around the world, even today. Physically characterized by three distinct parts, nuts were interpreted as a sign of the Holy Trinity.

Hazel has been native tree in the British Isles for 8,000 to 11,000 years. It became the predominant forest tree after the last ice age and was eventually superseded by the beech tree. As well as being an important food source, hazel trees and nuts figure significantly in the lore of Scotland, Ireland, and England.

Banana Hazelnut Cake

The Cake

Preheat the oven to 375* F or 191*C.

Spray two 8 1/2 or 9″ cake pans with cooking pray and line the bottoms with parchment paper.

2 cups flour

1/4 cup cornstarch

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3 TBSP butter, softened

1 1/3 cups sugar

2 eggs

1 cup or about 2 mashed ripe bananas

1/2 cup buttermilk

3/4 cup chopped hazelnuts

1 tsp hazelnut extract, optional

1 tsp banana extract, optional

Combine all the dry ingredients together and mix well.

Mix the bananas, butter and sugar together, then add the eggs, buttermilk and extracts and mix again until well combined.

Add 1/2 the flour and 1/2 the buttermilk, mix, then repeat until it is all incorporated into the mix. Mix just until everything is blended together. Do not over mix.

Fold in the chopped hazelnuts.

Evenly divide the batter into the prepared cake pans, spreading it evenly into the pans. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean and the cakes are golden brown and set in the middle.

Allow the cakes to cool, while still in the pans, then refrigerate for a minimum of 2 hours before frosting.

The Frosting

1/2 cup flour

1 cup milk

1/2 cup heavy whipping cream

3 sticks or 1 1/2 cups softened butter

1 1/2 cups sugar

1 tsp banana extract

1 tsp hazelnut extract or 2 tsp vanilla

1/2 cup Nutella or hazelnut spread

1/3 cup chopped hazelnuts

whole roasted hazelnuts for topping

Combine the flour, milk and cream together in a saucepan. Whisk constantly until it begins to thicken to the consistency of pudding over a medium-high heat. Once it is the consistency you are looking for, remove from the heat and set aside.

Combine all the other ingredients together in a mixing boil and mix together, then incorporate the flour mixture. Beat together until you get stiff peaks.

Remove the cakes from the pans, and remove the parchment paper from the bottoms of the cakes. Spread a generous amount of the frosting over one cake. Add a few of the hazelnuts, then add the other cake on top and frost with the frosting, covering the sides of the cake as well.

Once the cake is completely frosted, sprinkle the sides of the cake with chopped hazelnuts with your hands. Pipe some frosting onto the top of the cake, and top with whole hazelnuts.

Refrigerate until about an hour or so before ready to enjoy with friends.

Life is short. Always make time to enjoy the sweeter things in life. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.