Name: Banana Cake with Nutella Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups well mashed bananas, about 6 medium bananas; 1 cup granulated sugar; 1 cup light brown sugar, lightly packed; 1 cup vegetable oil; 4 large eggs at room temperature; 1 cup sour cream; 2 teaspoons pure vanilla extract; 2 tsp baking soda; 1 tsp salt; 4 cups all-purpose flour; 2 cups ground hazelnuts or hazelnut meal; 8 Tbsp unsalted butter, room temperature; 13 oz jar of Nutella; 1/2 cup sour cream; 1 tsp vanilla extract; 3 cups confectioner’s sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup heavy cream or milk

Jump to Recipe

If you’re searching for the ultimate cozy dessert that captures the very best of home baking, look no further than Banana Cake with Nutella Frosting. This showstopper is everything you’d want in a celebratory treat: tender, fluffy banana cake made irresistibly rich with ground hazelnuts, and then lavished with a dreamy, chocolate-hazelnut Nutella frosting. Each bite offers that nostalgic banana bread comfort, but with the splurge of a decadent, silky topping. It’s a cake that never lasts long at the table, and always leaves everyone begging for the recipe!

Banana Cake with Nutella Frosting Recipe - Recipe Image

Ingredients You’ll Need

What makes this Banana Cake with Nutella Frosting so special? The magic is all in the ingredients list: a harmonious balance of ripe bananas, rich brown sugar, creamy sour cream, and the unmistakable Nutella. Every component is essential—each one contributing its part to the lush texture, depth, and full-on flavor that makes this cake everyone’s favorite.

Mashed Bananas (3 cups, about 6): Overripe bananas are best, giving the cake moisture, natural sweetness, and that classic banana flavor.
Granulated Sugar (1 cup): Sweetens the batter, helping create a light crumb.
Light Brown Sugar (1 cup, lightly packed): Adds warmth and a hint of caramel depth that plays beautifully with banana.
Vegetable Oil (1 cup): Keeps the cake ultra-tender and moist for days.
Large Eggs (4, room temperature): Bind the ingredients and give the cake its airy lift.
Sour Cream (1 cup for cake, 1/2 cup for frosting): Delivers richness and a subtle tang that balances sweetness.
Pure Vanilla Extract (2 tsp for cake, 1 tsp for frosting): Infuses the batter and frosting with aromatic warmth.
Baking Soda (2 tsp): Ensures a tender, fluffy crumb by helping the cake rise perfectly.
Salt (1 tsp): Enhances and rounds out all the other flavors.
All-Purpose Flour (4 cups): The sturdy backbone that gives this cake structure and softness.
Ground Hazelnuts or Hazelnut Meal (2 cups): Add a gentle crunch and a nutty depth that echoes the Nutella frosting.
Unsalted Butter (8 Tbsp, room temperature): A base for the frosting, adding silkiness and flavor.
Nutella (13 oz jar): The star of the frosting, contributing an unmistakable chocolate-hazelnut wow factor.
Confectioner’s Sugar (3 cups): Brings structure and smooth sweetness to the frosting.
Unsweetened Cocoa Powder (1/4 cup): Intensifies the chocolate notes in the frosting.
Heavy Cream or Milk (1/4 cup): Blends the frosting to the perfect spreadable consistency.

How to Make Banana Cake with Nutella Frosting

Step 1: Prepare Your Pans

Preheat your oven to 350°F. Lightly spray two 9-inch nonstick cake pans with baking spray, and be sure to line the bottoms with parchment circles—this little step guarantees your cakes slide out without sticking or breaking.

Step 2: Mix the Wet Ingredients

In a large bowl, thoroughly cream the mashed bananas with both types of sugar until the mixture is smooth and unified. Add in the vegetable oil, eggs, sour cream, and vanilla extract, then beat on medium speed until everything is fully incorporated. Scrape down the sides to make sure no ingredient gets left behind—it all matters!

Step 3: Incorporate the Dry Ingredients

Turn your mixer to low, and blend in the baking soda and salt. Add the flour gradually, about a cup at a time, so the batter doesn’t get lumpy. When the flour is nearly blended, gently fold in the ground hazelnuts. Give the bowl a few good scrapes with a spatula to make sure you haven’t missed anything on the bottom.

Step 4: Bake the Cakes

Pour the batter evenly into your prepared pans. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean—just a few moist crumbs is perfect. The cake should be golden and springy. Remove from the oven and let the cakes cool in the pans for 10 minutes before turning them out onto a rack. Let them cool completely before frosting!

Step 5: Make the Nutella Frosting

In a stand mixer or food processor, cream together the unsalted butter, Nutella, sour cream, and vanilla extract until silky smooth. Gradually add in the confectioner’s sugar and cocoa powder, mixing until fully combined. Stream in the heavy cream or milk—you want a glossy, spreadable frosting. If it’s too thick, add a splash more cream; if too thin, a little more powdered sugar will thicken it right up.

Step 6: Frost the Cake

Once your cakes are completely cool, generously spread the Nutella frosting over one layer, stack the second on top, then finish with more frosting across the top and sides. Take your time—the more love you put into this step, the prettier (and tastier) your Banana Cake with Nutella Frosting will be!

How to Serve Banana Cake with Nutella Frosting

Garnishes

Dress up your Banana Cake with Nutella Frosting with a scattering of chopped hazelnuts, a swirl of extra Nutella, or just a light dusting of cocoa powder. Slices of fresh banana or a sprinkle of chocolate shavings also add a touch of drama and flavor.

Side Dishes

This cake shines all on its own, but if you’re feeling fancy, a scoop of vanilla ice cream or a spoonful of lightly whipped cream is a classic match. Fresh berries, especially strawberries or raspberries, bring a pop of color and a little tartness that plays so well with the sweetness of the cake and frosting.

Creative Ways to Present

Try baking the batter as cupcakes for birthday parties or brunch, or cut the cake into petite cubes for a bite-sized dessert platter. For a layered dessert, cube leftover cake and layer it with extra Nutella frosting and whipped cream in parfait glasses—it’s Banana Cake with Nutella Frosting, reinvented!

Make Ahead and Storage

Storing Leftovers

Store any leftover Banana Cake with Nutella Frosting in an airtight container at room temperature for up to two days, or in the fridge for up to five. If you refrigerate, let slices come to room temperature before serving for best texture and flavor.

Freezing

You can freeze both the unfrosted cake layers and the Nutella frosting separately. Wrap cake layers tightly in plastic wrap and foil, and freeze for up to two months. The frosting can be spooned into a freezer-safe bag and frozen for the same length. Thaw both in the refrigerator overnight before assembling.

Reheating

While Banana Cake with Nutella Frosting is delicious at room temperature, you can gently warm slices in the microwave for 10 to 15 seconds. This softens the cake and gives the frosting that melt-in-your-mouth creaminess—like a comforting, gooey hug.

FAQs

Can I use walnuts or almonds instead of hazelnuts?

Absolutely! While hazelnuts echo the flavors of Nutella beautifully, you can swap in ground walnuts or almonds for a different twist. Each nut offers its own texture and flavor nuance, so feel free to experiment.

Do I have to use sour cream in the cake and frosting?

Sour cream provides richness and a subtle tang, but you can substitute with full-fat plain Greek yogurt if needed. Just know the taste will shift slightly, but the cake will still turn out moist and delicious.

Can I make Banana Cake with Nutella Frosting as a sheet cake?

Definitely! Simply pour the batter into a greased 9×13 inch baking pan and bake for about 45-50 minutes, checking for doneness with a toothpick. Frost as usual and slice into squares for easy serving.

My bananas aren’t super ripe—can I still use them?

The riper the banana, the sweeter and more flavorful your cake will be. If your bananas aren’t quite there, you can speed up ripening by baking them (in their skins) at 300°F for about 15 minutes until black—they’ll mash up perfectly!

How can I make Banana Cake with Nutella Frosting gluten-free?

Swap the all-purpose flour for a measure-for-measure gluten-free flour blend. Double-check your other ingredients to ensure they’re GF-friendly, and you’ll have a gluten-free Banana Cake with Nutella Frosting that everyone can enjoy.

Final Thoughts

If you adore that classic banana and chocolate combo, you owe it to yourself to bake Banana Cake with Nutella Frosting at least once. It’s the kind of treat that makes an ordinary day feel worthy of celebration, and trust me: nobody will turn down a second slice! Happy baking!

Banana Cake with Nutella Frosting Recipe

★★★★★

5.3 from 7 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the heavenly combination of moist banana cake topped with rich and creamy Nutella frosting. This Banana Cake with Nutella Frosting recipe is a decadent treat perfect for any occasion.

Instructions

Set the oven to 350F. Lightly spray two 9-inch nonstick cake pans and line with circles of parchment at the bottom.
Cream the bananas and sugars together until smooth, then add the rest of the wet ingredients and beat until well mixed. Scrape down the bowl as needed.
With the mixer on low, add the baking soda and salt, then the flour, a cup at a time. Fold in the hazelnut meal. Be sure to scrape down the sides and bottom of the bowl well to ensure everything is incorporated.
Turn the batter into the prepared pans. Bake for about 40-45 minutes, until a toothpick inserted in the center comes out moist but does not have wet batter clinging to it.
Cool for 10 minutes in the pan, then remove the cake from the pan and continue to cool completely on a rack before frosting.
Frost the cool cake with Nutella frosting.
For the frosting:
Cream the butter, Nutella, sour cream, and vanilla, then beat in the sugar and cocoa powder. Mix in the heavy cream. The frosting should be thick and glossy, but spreadable. If you want to thin it down, add a bit more cream. If you want to thicken it, add a bit more sugar. Note: You can make frosting in your full-sized food processor the easy way with less mess, and better, silkier results. Just dump everything in and process until smooth. Taste and adjust as needed.
Frost the cooled cake and enjoy!