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