Banana Nutella Cake Recipe

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Try this delicious combination of Nutella and banana with my favorite moist, chocolatey banana Nutella cake recipe, which features swirls of fudgy, gooey chocolate goodness.

My favorite thing about this banana cake recipe is that the moist and tender texture of the cake perfectly complements the fudgy Nutella. Not only that, but it’s also very easy to make. And, because we make this in a 9×9-inch pan, it’s baked twice as fast as traditional banana bread. Let’s get started!

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Why you’ll love this Banana Nutella Cake Recipe

You’ll love this banana cake with Nutella because:

• The quick baking time – Since we’re using a 9×9-inch pan for this recipe, the banana cake bakes in nearly half the time it takes for traditional banana bread. 
• A delicious combination of banana and Nutella – Banana and Nutella are a match made in heaven. Nutella goes well with pretty much any fruit, and I think the rich and creamy hazelnut spread complements the sweetness of ripe bananas so well.
  
• The banana cake’s texture is to die for – it’s moist and tender, and the swirls of fudgy, gooey Nutella inside the cake and as the frosting make it just perfect.
  

Banana Nutella Cake Ingredients

• 1/2 cup melted butter
• 1/2 cup white sugar
• 2 ripe bananas, mashed (makes a little less than 1 cup)
• 1 tablespoon pure vanilla extract
• 2 eggs
• 2 tablespoons heavy cream
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup Nutella (reserve 1/2 cup to spread on top after baking)
• 1 tablespoon turbinado sugar

Equipment you need to make Banana Nutella Cake

• 9×9-inch deep baking pan
• Parchment paper
• Medium mixing bowl

How to make Banana Nutella Cake

#1: Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it.

#2: Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined. Set this bowl aside for later.

#3: Mix Wet Ingredients: In a separate large bowl, mix together 1/2 cup melted butter and 1/2 cup white sugar until combined. Add the mashed bananas and 1 tablespoon of pure vanilla extract and thoroughly mix until the sugar is fully incorporated into the liquid mixture. Whisk in the 2 eggs and 2 tablespoons heavy cream until smooth.

#4: Combine: Gradually add the dry ingredients to the wet mixture, blending until just combined. Be careful not to overmix.

#5: Layer: Reserve 3/4 cup of Nutella for the batter. Pour half of the batter into the prepared pan. Drop half of the reserved Nutella in small dollops over the batter. Use a knife or skewer to swirl the Nutella into the batter gently. Pour the remaining cake batter on top, then add the other half of the reserved Nutella in dollops on the surface. Swirl the Nutella into the top layer of the batter. Sprinkle 1 tablespoon turbinado sugar evenly over the top.

#6: Bake: Place the prepared pan in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center is mostly clean but has a crumb or two on it. The top should be golden brown.

#7: Cool and Serve: Allow the cake to cool in the pan. Once cooled, spread 1/2 cup of more Nutella over the top for an extra layer of indulgence. This step is optional but highly recommended for Nutella lovers. If left in the fridge overnight, this cake tastes even better the next day.

Substitutions

Butter – The best alternative to butter that would still help keep the banana cake moist is coconut oil. Just keep in mind that it may add a subtle coconut flavor to the cake. If you use coconut oil, serve the cake at room temperature for the best texture. Other alternatives would be margarine or vegetable oil for a similar texture.

White Sugar – If you don’t have white sugar on hand, you can use brown sugar instead. Brown sugar has a deeper, molasses-like flavor.

Vanilla Extract – You can omit the vanilla extract if you don’t have it on hand. You can also experiment with using almond extract or maple extract instead but note that both will give off a very different flavor.

All-Purpose Flour – Substitute all-purpose flour with whole wheat flour or 1:1 gluten-free flour. Keep in mind, this will change the texture.

Nutella – The Nutella in this banana cake is the key ingredient to this recipe, but if you prefer a different ingredient or a chocolate frosting to provide that rich chocolate flavor, you can use any chocolate-hazelnut spread, peanut butter, or almond butter.

Turbinado Sugar – The best substitute is brown sugar or regular granulated sugar. The Turbinado sugar is optional, so it’s also ok to leave this out of the recipe if needed.

Tips

Use Room-Temperature Ingredients – Bring all your ingredients – particularly the butter, eggs, and cream – to room temperature to achieve smoother mixing and a better texture.

Do not overmix the cake batter – Overmixing can make the banana cake tough and dense. Instead, mix the dry ingredients until you no longer see powdery bits of flour or lumps in the batter.

Add a Nutella Swirl – To achieve a Nutella swirl, place spoonfuls of Nutella frosting onto the cake batter and swirl it gently using a knife.

Experiment with Frosting: While Nutella frosting is delicious and the main star of this recipe, you can also try cream cheese frosting, a simple chocolate ganache, or chocolate frosting sprinkled with mini chocolate chips.

Storing, Freezing, and Reheating Your Banana Nutella Cake

Storing

Room Temperature: Store the banana cake in an airtight container at room temperature for up to 2 days.

Refrigerator: Wrap the banana cake tightly in plastic wrap or foil, or you could also place it in an airtight container before refrigerating for up to a week. I think the cake tastes even better the next day if left in the fridge overnight.

Freezer: To freeze the banana cake, all you have to do is wrap it in plastic wrap, then place it in a heavy-duty freezer bag or airtight container. Label it with the date and enjoy it within 3 months.

Reheating

Reheat a slice or the whole cake in the microwave for about 20-30 seconds or until warm. For larger portions, you might need to adjust the time accordingly.

Recipe Troubleshooting

Why is my banana cake not moist?

Different factors can contribute to a dry banana cake. These include overbaking, incorrect ingredient measurements, using unripe bananas, or overmixing the cake batter. It’s important to follow the recipe’s steps to ensure a moist and delicious banana cake.

What does a ripe banana look like?

A ripe banana is characterized by its yellow peel with brown spots or speckles. The peel may have some dark patches but should not be completely brown or black. The banana itself feels soft and yields slightly to gentle pressure, indicating that it’s sweet and fully developed for use in baking or eating.

Why does my banana cake always sink?

A sinking banana cake often results from underbaking. Ensure proper oven temperature and avoid opening the oven door too early during baking.

Why is my banana cake dense and rubbery?

A dense and rubbery texture in banana cake can occur due to overmixing the batter, which develops gluten, or using too many bananas. To avoid this issue, use ripe bananas and mix the ingredients just until combined.

Why is my banana cake raw in the middle?

Raw centers in banana cakes are usually caused by incorrect oven temperature, uneven ingredient mixing, or too much liquid in the batter. Make sure to preheat your oven and test the cake’s doneness with a toothpick.

Why does my banana cake taste bitter?

Bitterness in banana cake may stem from using too much baking soda or baking powder or rancid nuts. Measure leavening agents carefully and check ingredient freshness to prevent this problem.

Why is my banana cake not fluffy?

A lack of fluffiness in banana cake can result from overmixing, using unripe bananas, or insufficient leavening. Use ripe bananas, mix gently, and ensure proper proportions of baking soda and baking powder.

Do I need to add the Nutella frosting on top?

Nope! This banana cake recipe has swirls of Nutella inside the cake, so you omit the Nutella frosting on top. If you’d like, you could lightly sprinkle some powdered sugar on top instead!

Nutella and Banana Cake FAQs

Is Nutella and banana a good combination?

Absolutely. The rich, creamy, chocolate-hazelnut flavor of Nutella pairs well with the sweet flavor of bananas. Aside from this recipe, there are so many ways to enjoy Nutella and bananas. And if you ask me, the possibilities are virtually endless. For example, you can try bananas with Nutella frosting on toast, sandwiches, crepes, pancakes, waffles, and even yogurt. And, if you’re a chocolate lover like me, you can even sprinkle on some additional chocolate chips.

What is Banana Nutella cake made of?

Banana Nutella cake is made from basic cake ingredients such as bananas, flour, sugar, eggs, baking powder/baking soda, and milk or buttermilk, with Nutella as the main ingredient.

What is the best combination with Nutella?

This completely depends on each person’s preferences, but popular options include bananas, strawberries, peanut butter, croissants, pretzels, waffles, and pancakes. Nutella frosting is another popular choice for baked goods such as cupcakes and cakes. You can add toppings like chocolate chips, nuts, and other fruits to add more texture and flavor.

What happens if you put too much banana in Banana Nutella cake?

Following the recommended amount of bananas in a banana cake recipe is crucial. Using too much can result in a dense and heavy cake, affecting baking consistency, leading to uneven baking or requiring a longer baking time.

Can I add nuts or other mix-ins to the cake?

Yes, you can enhance the texture and flavor of your banana Nutella cake by adding mix-ins like chopped nuts, chocolate chips, dried fruit, coconut, or warm spices.

I want to hear from you!

If you have any questions, let me know in the comments below. If you try this recipe, I’d love to know what you think. Comment below or tag me on Instagram at @dee_and_sweets.