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Banana Nutella Cake Recipe

Banana Nutella Cake Recipe

Combining the moist richness of ripe bananas with the creamy indulgence of Nutella, this Banana Nutella Cake recipe is a match made in dessert heaven. Easy enough for beginners yet impressive enough for special occasions, it’s the perfect treat for banana and chocolate lovers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 9 minutes
Servings: 4 People
Course: Dessert Brunch
Cuisine: American Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 3 ripe bananas mashed
For the Nutella Swirl:
  • 0.75 cup Nutella
Optional Toppings:
  • Chopped hazelnuts Optional
  • Powdered sugar For dusting
Ingredient Substitutions:
  • ¾ cup per banana — Applesauce or canned pumpkin Substitute for bananas; flavor will vary slightly
  • Same as original — Hazelnut spread, peanut butter, almond butter, or chocolate chips Substitute for Nutella; adjust to taste
  • ½ cup + ½ tbsp Milk + Lemon juice or vinegar Buttermilk Substitute Let sit for 5 minutes before using
  • 1:1 — Coconut oil or neutral vegetable oil Substitute for butter; great for dairy-free baking
  • 1 tbsp + 3 tbsp water Flaxseed Flax egg (for 1 egg) Let sit 5 min; texture will be slightly softer

Equipment

  • 1 Mixing bowls For dry and wet ingredients
  • 1 Electric mixer Optional, for creaming butter and sugar
  • 1 Measuring Cups Standard set
  • 1 Measuring spoons Standard set
  • 1 9x13-inch pan Greased and floured
  • 1 Whisk For mixing dry ingredients
  • 1 Spatula For folding and spreading batter
  • 1 Knife For swirling Nutella
  • 1 Oven Preheated to 350°F (175°C)

Method
 

  1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. Mix Dry Ingredients: Whisk together flour, baking soda, and salt in a medium bowl.
  3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
  4. Add Eggs and Vanilla: Add eggs one at a time, then stir in vanilla extract.
  5. Mix in Bananas and Sour Cream: Combine mashed bananas and sour cream into the mixture.
  6. Combine Wet and Dry: Gradually add dry ingredients to wet, stirring until just combined.
  7. Layer Batter and Nutella: Pour half the batter into the pan. Drop spoonfuls of Nutella and swirl gently with a knife. Repeat with remaining batter and Nutella.
  8. Bake: Bake for 35–40 minutes or until a toothpick comes out clean.
  9. Cool and Serve: Cool in pan for 10 minutes, transfer to wire rack. Dust with powdered sugar and chopped hazelnuts if desired.

Notes

  • Banana Ripeness Matters: For best results, use very ripe bananas (the spottier, the better). They add natural sweetness and moisture to the cake.
  • Nutella Tip: Warm the Nutella slightly in the microwave (10–15 seconds) to make it easier to swirl into the batter.
  • Texture Variation: For a crunchier bite, fold in a handful of chopped hazelnuts or walnuts into the batter.
  • Pan Size Alternative: If you don’t have a 9x13-inch pan, you can use two 8-inch round pans and adjust the baking time slightly.
  • Make It Ahead: This cake stays moist for several days, making it ideal for preparing in advance for parties or gatherings.
  • Vegan/Dairy-Free Option: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with dairy-free yogurt to make it vegan-friendly.