3/4 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
3 large eggs
6 medium-size ripe bananas, mashed
1 (16-ounce) container sour cream
2 teaspoons pure vanilla extract
4 1/2 cups all-purpose flour
1 tablespoon baking soda
1 cup chopped pecans, optional
1 cup mini semisweet chocolate chips
1 (13-ounce) container chocolate-hazelnut spread (recommended: Nutella)
1 (8-ounce) block cream cheese, softened
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
2 cups heavy whipping cream
You will use the chocolate spread only for the bottom 2 layers. There are a couple different things that make this cake above and beyond, but by adding the "secret" ingredient of sour cream to the cake really makes for a much more moist cake. Also I love the sudden surprise of the Nutella in between each layer. For me it brings me back to being a kid and eating chocolate dipped bananas on a stick...known to some as the "Monkey Tail".
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