Banana cake with brown sugar hazelnut buttercream from Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker (page 15) by Brian Hart Hoffman

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Notes about this recipe

  • Zosia on November 22, 2018

    I agreed to make this cake for my son's birthday before realizing the filling and frosting alone used almost 1kg sugar; I made changes. I honoured the flavours in the original recipe and made a chocolate Italian meringue buttercream with nutella for the filling, and a French (egg yolk based) buttercream made with brown sugar, nutella and a sprinkle of sea salt for the topping. They used over 80% less sugar. The banana cake and hazelnut praline were made as per the recipe. This cake turned out to be really delicious. The cake was dense but moist and the banana-hazelnut-chocolate-brown sugar/caramel flavours were well balanced. I would make this version again.

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