MOIST & FLUFFY Banana Nutella Cake (with VIDEO)

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This Banana Nutella Cake is so extremely soft and moist with so much flavor featuring the wonderful combination of banana, chocolate and hazelnut. The cake itself is moreish with a very moist spongy texture and the swirls of Nutella are like little pockets of indulgence. I top this cake with a simple chocolate hazelnut buttercream that is very creamy from the added Nutella and with big chocolate taste from cocoa powder. If you're also looking for a great banana bread recipe, check out my Classic Banana Bread and my Best Moist Chocolate Chip Banana Bread.

banana nutella cake slice with nutella frosting and nutella swirl

WHY THIS RECIPE WORKS

Easy to make - this recipe comes together quickly and uses basic pantry ingredients that you likely have on hand already.
Moist banana cake - the cake is so moist and has such a soft texture. It stays moist for days in an airtight container.
Fluffy banana cake - the crumb is so fluffy that it makes the cake feel so plush.
Perfectly sweet - the bananas add the perfect amount of sweetness to enhance the added sugar and Nutella swirls.
Nutella swirl cake - swirls of chocolate hazelnut spread stay defined in the batter so you get nice pockets of Nutella which are such a treat. You can swirl it in more for a marbled effect.
Fudgy chocolate hazelnut frosting - I top this cake with a simple chocolate buttercream made with Nutella. It takes it over the top and makes it delicious enough to be a banana-lover's birthday cake.

sliced banana nutella cake on cooling rack with chocolate frosting

INGREDIENTS FOR BANANA NUTELLA CAKE

All purpose flour - regular unbleached all-purpose flour works great for a moist banana breads and coffee cakes. Do not pack it down when measuring or use a scale to get the right amount.
Baking powder - you'll need equal amounts of baking powder and baking soda to help this batter rise.
Baking soda - baking soda gives this cake golden crumb color and also reacts with the sour cream to help leaven the batter.
Bananas - you'll need about 2 ripe bananas for this recipe. That equates to about 1 cup mashed banana. For me, this is usually 2 large bananas. I don't recommend using frozen bananas for the best taste, but it will still work. See my tips below in the FAQ section to read why.
Oil - I use oil for this cake to make it extra soft and fluffy.

banana nutella swirl cake slice in baking pan

Egg - 2 large eggs make this cake so fluffy.
Granulated sugar - I use a mix of white and brown sugar to give the right sweetness while still showing off the banana taste.
Brown sugar - light or dark brown sugar works great in this recipe. It adds a lovely hint of molasses flavor and also keeps it extra moist.
Yogurt - it add tanginess and rich dairy notes to enhance the banana flavor, while also keeping it nice and moist.
Nutella - you can use any chocolate hazelnut spread for this recipe. Nutella is the obvious choice, but there are many other great brands available now. There's Nutella swirled through the cake as well as in the frosting on top.
Cocoa - a bit of cocoa powder amps up the chocolate flavor in the frosting.

banana nutella cake sliced on cooling rack

STEP BY STEP INSTRUCTIONS

STEP 1). Make the cake batter. Combine dry ingredients. Combine flour, baking powder, baking soda and salt in medium bowl and whisk to blend evenly.
STEP 2). Combine wet ingredients. Place mashed banana in a large mixing bowl (or you can mash the bananas right in the bowl with a fork - you will need 240g of banana flesh which is about 2 large bananas). Add both types of sugar, eggs, oil, yogurt and vanilla and whisk until smooth, glossy and syrupy.
STEP 3). Combine wet and dry ingredients. Add dry ingredients all at once and fold them in until just combined.
STEP 4). Swirl the batter. Scrape the batter into the prepared pan and smooth it out. Take teaspoonfuls of Nutella or other chocolate hazelnut spread and dollop it randomly over the batter. Use a knife or a skewer to gently swirl it in. I like to leave it in rather thick swirls so you get pockets of Nutella, but you can also swirl it in a bit more for a marbled effect.
STEP 5). Bake for 25-28 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 20 minutes, then lift the cake out of the pan using the overhanging parchment and set it on a wire rack to cool completely.
STEP 6). Make the frosting. Place the cooled melted butter in a medium bowl. Add cocoa and icing sugar and whisk well. Whisk in Nutella and salt, then whisk in cream until thick and a bit fluffy. It will still be fudge-like. If your butter was still warm then it will look more grainy and separated so make sure it is cooled. Spread the frosting over the cooled cake and decorate with chopped hazelnuts.

banana nutella swirl cake slice with bite

EXPERT BAKING TIPS FOR BANANA NUTELLA CAKE

Measure flour correctly. Adding too much flour to the batter can result in a dense cake. Bananas contain carbohydrates that will contribute to some of the structure of the loaf itself, so the batter will be naturally wet. Resist the urge to add more flour.
Use the right amount of bananas. Bananas come in all different sizes... generally small medium and large. This recipe uses 2 medium sized bananas, and 1 medium banana (flesh only) weighs about 120g. So, that means after you peel your banana it should weigh about 120 grams. For this recipe you will need 240g of banana flesh.
Mash the bananas very well. Mash the bananas to a smooth consistency. This will ensure you extract all of the sugars and starch so they incorporate into the batter to make it moist and with an even crumb texture.
Do not over-mix - this is a rustic batter and doesn't need to be perfectly smooth to turn out wonderfully. Just gently fold the flour in until evenly incorporated so there aren't any large dry streaks, but no need to mix excessively. Over-mixing will lead to a drier, tougher crumb texture instead of soft and tender.
Avoid frozen bananas if you can. I always prefer to make banana cakes with very ripe spotty bananas and not frozen bananas. That is because freezing destroys the cell structure of the banana so that a lot of water leaches out once they thaw. This water is free water and can cause a dense gummy layer to form at the bottom of the baked cake. Fresh bananas have their cell structures intact so that they can contribute better to the integrity of the cake.

RECIPE FAQ

Can I use a mixer to make this banana cake?

If you prefer to use a mixer, you totally can. Place the ripe bananas in the bowl and use the whisk attachment on medium speed to mash them up. Then continue to follow the recipe. Be careful not to over-mix once you add the flour.

Can I use frozen bananas to make banana nutella cake?

The short answer is, "Yes", you can. However, I don't recommend it. For the best results, use very ripe spotty bananas. Ripe fresh bananas will provide the necessary sweetness while still contributing solid structure to the loaf without making it stodgy.

Frozen bananas discolor (they turn brown due to a chemical reaction called oxidation) and will leach water once defrosted. This free water can make the loaf soggy, and it may bake with a dense gummy layer on the bottom. Also, bananas take on lots of unpleasant freezer flavors that can alter the taste of the loaf.

How do I know when banana cake is finished baking?

This banana coffee cake is ready when the crumb topping is deeply browned and a toothpick inserted into the center should come out without any wet batter.

Can I add nuts to this banana cake?

Yes, you absolutely can! I would recommend a softer nut such as walnuts or pecans. You can add about ⅓ cup of chopped walnuts or pecans to the batter just before baking.

Can I add chocolate chips to this banana nutella cake?

Yes! Feel free to add up to ½ cup of regular or mini dark chocolate chips.

How do you store banana nutella cake?

This banana coffee cake stays moist in an airtight container for up to 3 days at room temperature or a week in the fridge.

Can I freeze banana nutella cake?

Yes, you absolutely can freeze the unfrosted cake. Wrap it well in plastic wrap and then in foil. Place the wrapped cake in a resealable freezer bag and freeze for up to 3 months. If you choose to freeze slices, wrap the slices individually in plastic wrap and the place in a freezer bag.

Why did my banana cake come out dry?

If you have problems with your banana cake being dry, it is mostly likely because it has been over-baked or you have used too much flour. Make sure that you measure accurately.

banana nutella cake slice on cooling rack showing fluffy crumb

If you love baking with bananas, check out these recipes!

Chocolate Chip Macadamia Nut Banana Bread Moist Chocolate Fudge Swirl Banana Muffins Peanut Butter Chocolate Swirl Banana Bread Whole Wheat Chocolate Banana Muffins Double Chocolate Banana Bread Banana Oat Muffins Banana Blueberry Oat Muffins

Looking for more recipes with bananas? Try these:

For the love of cake

Here are more cake recipes that you might love:

Video

Banana Nutella Cake

Christina Marsigliese

Ultra soft and moist banana cake with swirls of Nutella and a rich chocolate hazelnut frosting. This is a cake for true banana lovers!

5 from 7 votes

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Prep Time 15

Cook Time 28

Servings 9 servings

Ingredients

Banana cake batter:

1 ¼ cups (180g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (237ml) mashed banana from about 2 large ripe bananas
½ cup (100g) granulated sugar
¼ cup (55g) packed light brown sugar
2 large eggs at room temperature
¼ cup (60ml) vegetable oil
½ cup (120ml) full fat plain yogurt
1 teaspoon (5ml) pure vanilla extract
⅓ cup (80ml) chocolate hazelnut spread, such as Nutella, melted slightly

Chocolate hazelnut frosting:

¼ cup (56g) unsalted butter melted and completely cooled
2 tablespoon (12g) cocoa powder (I prefer this Dutch cocoa or this one)
½ cup (60g) powdered confectioner's sugar
2 tablespoon (30ml) chocolate hazelnut spread, such as Nutella
pinch of salt
1 teaspoon (5ml) 35% heavy whipping cream

Topping:

handful of chopped roasted hazelnuts

Instructions

Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving about 1-inch overhang along each side.
Make the cake batter. Combine flour, baking powder, baking soda and salt in medium bowl and whisk to blend evenly.
Place mashed banana in a large mixing bowl (or you can mash the bananas right in the bowl with a fork - you will need 240g of banana flesh which is about 2 large bananas). Add both types of sugar, eggs, oil, yogurt and vanilla and whisk until smooth, glossy and syrupy. Add dry ingredients all at once and fold them in until just combined.
Scrape the batter into the prepared pan and smooth it out. Take teaspoonfuls of Nutella or other chocolate hazelnut spread and dollop it randomly over the batter. Use a knife or a skewer to gently swirl it in. I like to leave it in rather thick swirls so you get pockets of Nutella, but you can also swirl it in a bit more for a marbled effect.
Bake for 25-28 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 20 minutes, then lift the cake out of the pan using the overhanging parchment and set it on a wire rack to cool completely.
Make the frosting. Place the cooled melted butter in a medium bowl. Add cocoa and icing sugar and whisk well. Whisk in Nutella and salt, then whisk in cream until thick and a bit fluffy. It will still be fudge-like. If your butter was still warm then it will look more grainy and separated so make sure it is cooled. Spread the frosting over the cooled cake and decorate with chopped hazelnuts.