Desserts
This banana cake with Nutella frosting recipe delivers the perfect balance of moist banana cake and rich chocolate-hazelnut frosting in every bite. The secret lies in ripe bananas and a touch of cinnamon for warmth, creating a tender crumb that pairs beautifully with Nutella's velvety texture. What makes this stand out is how the frosting not only sweetens but also adds a sophisticated chocolate depth that elevates the classic banana cake experience.
The cake itself bakes up with a golden top and moist interior, thanks to a simple yet effective combination of ingredients that work in harmony. The frosting, made with Nutella as the star, spreads smoothly and holds its shape beautifully, creating that restaurant-quality finish. This dessert is perfect for special occasions or when you simply crave something indulgent yet comforting.
What you'll achieve is a cake that's rich, moist, and perfectly balanced with the chocolatey frosting—each layer complementing the other in the best way possible. The frosting doesn't just sit on top; it becomes part of the cake's texture, making every bite a harmonious blend of banana and chocolate flavors. This is the kind of dessert that tastes even better the next day, making it ideal for meal prep or gifting.
Whether you're baking for a celebration or treating yourself to a little indulgence, this recipe delivers consistent results every time. The combination of ripe bananas and Nutella creates a dessert that's both nostalgic and modern, appealing to both kids and adults alike. Let's get started on creating this delicious masterpiece!
Ingredients for banana cake with nutella frosting
Ripe bananas, velvety Nutella, and golden cake layers—this is dessert magic in a box.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 medium | Mashed for batter consistency |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🌿 | 2 tsp | Pure extract preferred |
| Baking Soda 🧂 | 1 tsp | Not baking powder |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Nutella 🍫 | 1 ½ cups | Original hazelnut spread |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for frosting |
| Powdered Sugar 🍚 | 2 cups | For smooth frosting |
The bananas are non-negotiable—look for ones with brown spots, not mushy. Trader Joe's and Whole Foods usually have the sweetest ones, or just grab what's in your fruit bowl if they're ripe. The Nutella is the star, so don't skimp—the original hazelnut version gives the best flavor. Freshly ground cinnamon makes all the difference here, but if you've only got the jarred kind, it'll still taste amazing. The butter needs to be room temperature—microwave it for 40 seconds if it's cold from the fridge.
No Nutella? Equal parts cocoa powder and hazelnut butter works in a pinch, though it won't be quite the same. Short on powdered sugar? Sift granulated sugar for a similar texture. The frosting is where this cake shines—whip the cream until stiff peaks form, then fold in the Nutella and powdered sugar gently. If your frosting feels too thick, add a splash of milk to loosen it up. The cake itself is foolproof, but if you're worried about dryness, add an extra tablespoon of milk to the batter.
This cake tastes even better the next day—cover it tightly and let it sit at room temperature for maximum flavor development. Keeps for 3-4 days in the fridge, though I won't judge if it disappears faster. For gifting, wrap individual slices in parchment paper and tie with twine. The frosting can be made a day ahead—just store it in the fridge and re-whip before spreading.
Why You'll Love This Recipe
- No Mash Needed: I swear by this trick—just smash those ripe bananas with a fork right in the bowl. No food processor, no strainer, just pure, gooey sweetness blending right into the batter. Honestly, the easiest cake I’ve ever made where the hardest part is waiting for it to bake.
- Nutella Magic: That first forkful of moist cake with Nutella frosting? It’s like dessert hugged you. The bananas keep it from being too heavy, and the frosting—thick, rich, and just sweet enough—makes every bite feel like a little treat. (Yes, even on a Tuesday night.)
- Breakfast or Dessert: This cake is my go-to for lazy mornings or when I need a quick dessert. Serve it warm with a scoop of vanilla ice cream, or pack slices for lunch—trust me, coworkers will ask for the recipe. The Nutella frosting turns it into something special without extra effort.
- Pantry Staple Power: You’re probably already stocked for this. Ripe bananas? Don’t let them go to waste. Flour, sugar, butter, eggs—basic stuff that won’t break the bank. And leftovers? They reheat beautifully or get devoured cold. My secret weapon for using up what I’ve got.
Step-by-step instructions for banana cake with Nutella frosting
Here's how to bake a moist, flavorful banana cake with rich Nutella frosting that'll disappear faster than you can say "second slice."
Prep Ingredients and Preheat the Oven
Start by preheating your oven to 350°F—this is the perfect temperature for even baking without drying out the cake. While it heats, mash the 3 medium ripe bananas in a medium bowl until smooth, with just a few small lumps remaining. The natural sweetness of ripe bananas helps balance the richness of the Nutella, so don't over-blend.
In a separate large bowl, cream together the 1 cup unsalted butter and 1.5 cups granulated sugar using an electric mixer on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume. This step incorporates air, which creates that tender, airy crumb we all love in banana cake.
Mix Wet and Dry Ingredients Separately
Add the 2 whole large eggs, one at a time, mixing well after each addition until fully incorporated. Then stir in the 2 teaspoons vanilla extract and the mashed bananas. The mixture will look thick, but that's perfect—it'll come together beautifully when we add the dry ingredients.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon salt. Sift the flour mixture into the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten, which can make the cake tough, so stop as soon as the batter comes together. The batter should be thick and slightly sticky—this ensures a moist cake.
Bake the Cake to Golden Perfection
Pour the batter into two 9-inch round cake pans lined with parchment paper. Smooth the tops with a spatula, then bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the tops should spring back slightly when gently pressed.
I like to rotate the pans halfway through baking to ensure even browning. If the tops brown too quickly, tent the pans with aluminum foil to prevent over-browning while the centers finish cooking. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Nutella Frosting
In a medium bowl, beat the 0.5 cup cold heavy whipping cream with an electric mixer until soft peaks form. Gradually add the 2 cups powdered sugar, mixing on low speed until just combined. Then add the 1.5 cups Nutella, mixing until smooth and creamy. The frosting should be thick but spreadable—if it's too stiff, add 1 tablespoon milk at a time until it reaches the right consistency.
Here's the thing—Nutella can be thick, so don't rush this step. You want a frosting that's smooth and glossy, not grainy. Spread the frosting evenly between the layers and over the top of the cooled cake. For extra decadence, sprinkle a pinch of cinnamon or chopped hazelnuts on top before serving.
Layer and Chill for Best Results
Once the frosting is spread, let the cake sit at room temperature for 15 minutes to allow the frosting to set slightly. Then, slice the cakes horizontally and layer them with additional frosting between the layers. This creates that classic layered cake effect with rich Nutella filling at every bite.
For the ultimate texture, refrigerate the cake for 30 minutes before slicing. This chilling time helps the frosting firm up, making it easier to serve neat slices. Serve at room temperature for the best experience—each bite will be a perfect balance of tender banana cake and velvety Nutella frosting. Trust me, it's worth the wait!
Pro Tips For Making Banana Cake With Nutella Frosting
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana puree makes for a dense, uneven cake. Use a fork first, then press through a fine-mesh sieve or blend briefly to break up all the fibers. No one wants a cake that fights back with texture issues.
- Mix Dry Ingredients First: Skip the temptation to toss everything in at once. Whisk flour, baking powder, and salt together first—this prevents lumps when you add the wet ingredients. I used to ignore this, and my cakes always turned out slightly heavy.
- Test Doneness Early: Banana cakes can dry out fast. Start checking for doneness with a toothpick at 25 minutes (adjust for your oven). If it comes out clean but the edges look set, it’s done—overbaking turns that moist cake into a sad, dry brick.
- Warm the Nutella: Cold Nutella spreads like glue and fights you when frosting. Microwave it for 10–15 seconds or warm it slightly in your hands before spreading. Smooth application = restaurant-quality finish (and zero frustration).
Best sauces and condiments for banana cake with nutella frosting
Classic Nutella Frosting
The star of this dessert is the Nutella frosting, and it's worth taking the time to get it right. Start with cold heavy whipping cream—this helps achieve those perfect stiff peaks when whipped. I like to use Kirkland Signature brand because it whips up beautifully without separating. The key is to whip the cream until it forms soft peaks before adding the powdered sugar, then gradually fold in the Nutella until completely smooth. 🥛
For a smoother texture, I recommend sifting the powdered sugar before mixing. If your frosting feels too thick after combining, add 1 tablespoon milk at a time until it reaches a spreadable consistency. The frosting should be thick enough to hold its shape but still smooth enough to pipe if you're feeling fancy. Pro tip: Let the frosting sit at room temperature for 10 minutes before spreading to make it easier to work with.
Cream Cheese Swirl
Want to add an extra layer of flavor? Try mixing 4 oz cream cheese (like Philadelphia) with ½ cup Nutella and spreading it between the cake layers before adding the main frosting. This creates a creamy, tangy swirl that cuts through the sweetness beautifully. I like to use a piping bag to create decorative swirls on top of the cake before adding the final layer of frosting. 🍫
Chocolate Ganache Drizzle
For a luxurious finish, drizzle warm chocolate ganache over the top of the cake after frosting. Melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream, then let it cool slightly before drizzling. The ganache adds a smooth, glossy sheen that elevates the presentation. I recommend using Ghirardelli chocolate chips for the best flavor. This works especially well if you're serving the cake at room temperature.
Caramelized Banana Topping
Take this dessert to the next level by topping it with caramelized bananas. Slice 2 ripe bananas into rounds and caramelize them in a pan with 1 tablespoon butter and 1 teaspoon brown sugar until golden. Arrange them on top of the frosted cake for a warm, gooey contrast to the cool frosting. This adds a homemade, bakery-style touch that's sure to impress. 🍌
Hazelnut Crunch Layer
For texture lovers, add a layer of crushed hazelnuts between the frosting and the cake. Toast ½ cup whole hazelnuts in a dry pan over medium heat for 5 minutes, then crush them with a rolling pin. Sprinkle this mixture over the frosting before the final layer to add a nutty crunch that complements the Nutella perfectly. This step is optional but adds a textural contrast that keeps every bite interesting.
Nutrition facts
Frequently asked questions
Can I substitute Nutella with another chocolate spread?
Yes! If you don't have Nutella, try a 50/50 mix of hazelnut butter and unsweetened cocoa powder for similar flavor. For a sweeter option, use chocolate hazelnut spread (like Ferrero Rocher spread) or even melted dark chocolate mixed with a bit of butter. Just remember, Nutella's unique balance of chocolate and hazelnut makes it the star—substitutes won't be identical but still delicious!
Why did my cake turn out dry?
Dry cake usually means overbaking or using unripe bananas. Always bake until a toothpick comes out with moist crumbs (not clean). For extra moisture, add 2 tablespoons sour cream or 1 tablespoon applesauce to the batter. Ripe bananas (with brown spots) are key—they add natural sweetness and moisture. If your cake still feels dry, try brushing warm simple syrup (equal parts sugar and water) on the cooled layers before frosting.
How do I make this cake single-layer instead of double?
For a single-layer cake, use just one 9-inch round pan and halve the recipe. Bake for 25-30 minutes at 350°F until set. After cooling, frost the top with 1 cup Nutella frosting (reduce the recipe by 2/3) and decorate as desired. This works perfectly for smaller gatherings or when you want a quick dessert. For extra height, add a thin layer of frosting on top before the final decorating layer.
Can I make this cake ahead of time?
Bake the cake 1 day ahead and store it wrapped tightly at room temperature. The frosting can be made 24 hours in advance—just refrigerate it and re-whip before spreading. Assemble the cake 4 hours before serving to let the frosting set properly. This cake actually tastes better the next day as the flavors meld together. For longer storage, freeze the unfrosted cake layers for up to 1 month—thaw completely before frosting.
What's the best way to serve this cake?
Serve slices at room temperature for the perfect texture—cold frosting can feel too firm. For a restaurant-style presentation, dust with powdered sugar or add a drizzle of melted chocolate. Pair with a scoop of vanilla ice cream or a cup of hot coffee to balance the sweetness. This cake is especially popular at birthday parties or as a dessert for holidays—the Nutella adds that extra "wow" factor that kids and adults love!