There’s something utterly delightful about the combination of ripe bananas and rich hazelnut that instantly brings warmth to my kitchen. When I first created this Banana Cake with Nutella Buttercream Frosting, I was simply trying to use up those overripe bananas sitting in my fruit bowl. What happened next was pure magic! The rich, nutty flavor of ground hazelnuts melds beautifully with the lush sweetness of the bananas, creating a cake that feels indulgent yet comforting.
This recipe is more than just a treat; it’s a celebration of simple, homemade goodness that will brighten any gathering. Imagine cutting into a perfectly baked cake, the moist layers revealing flecks of hazelnut, topped with a luscious Nutella frosting that feels like a warm hug for your taste buds. Whether you’re looking to impress guests at a dinner party or craving a cozy dessert after a long day, this cake is your perfect solution. Let’s get baking!
Why is this Banana Cake with Nutella Buttercream Frosting so special?
Deliciously Moist: This cake is incredibly moist, thanks to the abundance of ripe bananas and sour cream.
Nutty Goodness: The ground hazelnuts add an amazing depth of flavor, making each bite a delightful experience.
Decadent Frosting: Topped with a rich Nutella buttercream, it’s a chocolate lover’s dream come true!
Simple to Make: With straightforward steps, you don’t need to be a pro to bake this beauty.
Crowd-Pleasing Delight: Perfect for gatherings, this cake is sure to impress everyone at your next event!
Bring joy to your kitchen by following this easy baking guide!
Banana Cake with Nutella Buttercream Ingredients
For the Cake
• 3 cups well mashed bananas – ripe bananas provide natural sweetness and moisture.
• 1 cup granulated sugar – adds a classic sweetness; adjust to your taste!
• 1 cup light brown sugar, lightly packed – deepens the flavor and adds moisture.
• 1 cup vegetable oil – keeps the cake tender and moist throughout.
• 4 large eggs at room temperature – helps create a fluffier texture in the batter.
• 1 cup sour cream – contributes to the cake’s moistness and adds a slight tang.
• 2 teaspoons pure vanilla extract – enhances the overall flavor profile of the cake.
• 2 teaspoons baking soda – ensures the cake rises nicely during baking.
• 1 teaspoon salt – balances the sweetness and enhances flavors.
• 4 cups all-purpose flour – the base of the cake; sift for lighter texture.
• 2 cups ground hazelnuts or hazelnut meal – brings a nutty richness that complements the bananas.
For the Nutella Buttercream Frosting
• 8 tablespoons unsalted butter, room temperature – provides a creamy base for the frosting.
• 13 oz jar of Nutella – the star ingredient, delivering rich chocolate-hazelnut flavor.
• 1/2 cup sour cream – adds smoothness and body to the frosting.
• 1 teaspoon vanilla extract – offers warmth and depth to the buttery mixture.
• 3 cups confectioner’s sugar – sweetens and thickens the frosting to perfection.
• 1/4 cup unsweetened cocoa powder – intensifies the chocolate flavor in the frosting.
• 1/4 cup heavy cream or milk – use for adjusting the consistency to your liking.
This Banana Cake with Nutella Buttercream Frosting is sure to be a joyful experience as you gather your ingredients and bake away!
How to Make Banana Cake with Nutella Buttercream
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Preheat the oven: Set your oven to 350°F. Prepare two 9-inch nonstick cake pans by lightly spraying them and lining the bottom with parchment circles. This ensures easy cake removal!
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Mix the wet ingredients: In a large bowl, cream together the mashed bananas, granulated sugar, and brown sugar until smooth. Add the vegetable oil, eggs, sour cream, and vanilla extract, beating until well combined. Don’t forget to scrape down the sides of the bowl!
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Add dry ingredients: With your mixer on low, gradually add in the baking soda and salt, then incorporate the flour one cup at a time. Gently fold in the ground hazelnuts, making sure all the ingredients are mixed evenly.
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Transfer to pans: Pour the batter into the prepared cake pans, smoothing the tops. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
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Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Carefully remove them from the pans and let them cool completely on a wire rack before frosting.
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Prepare the buttercream: In a mixing bowl, cream together the softened butter, Nutella, sour cream, and vanilla extract. Gradually add the confectioner’s sugar and cocoa powder, beating until combined. Finally, stir in the heavy cream until the frosting is thick yet spreadable.
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Frost your cake: Once the cakes have cooled, generously frost the top of one layer, place the second layer on top, and continue frosting the top and sides. Serve and enjoy the delectable joy!
Optional: Garnish with extra hazelnuts or chocolate shavings for a delightful touch.
Exact quantities are listed in the recipe card below.
Helpful Tricks for Banana Cake
Banana Selection: Use very ripe bananas for maximum sweetness and moisture. Avoid green bananas which won’t yield the same depth of flavor.
Sifting Flour: Sift your flour before measuring to avoid a dense cake. Mis-measuring can lead to a dry or overly crumbly structure.
Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature. This helps create a uniform batter and a fluffier Banana Cake with Nutella Buttercream Frosting.
Cooling Time: Patience is key! Allow your cakes to cool completely before frosting to prevent the buttercream from melting and sliding off.
Storage Tips: Store any leftover cake in an airtight container in the fridge for up to a week and enjoy it chilled for a refreshing treat!
What to Serve with Banana Hazelnut Cake with Nutella Buttercream?
Imagine a delightful gathering where the sweet scent of baked banana cake harmonizes with the clinking of glasses and laughter.
- Fresh Berries: Lightly sweetened strawberries or blueberries offer a refreshing contrast to the lush cake, adding a burst of color and flavor.
- Vanilla Ice Cream: The silky creaminess melts beautifully alongside the rich Nutella buttercream, creating a decadent experience that satisfies every sweet tooth.
- Caramel Sauce: Drizzling warm caramel adds a sweetly salty touch that complements the chocolate and hazelnut flavors in the cake perfectly.
- Coffee: A cup of freshly brewed coffee enhances the nutty notes while balancing the cake’s sweetness—perfect for an afternoon treat!
- Whipped Cream: Light and airy, it makes for a fluffy counterpoint to the dense cake, making every bite feel indulgent yet airy. It’s a wonderful way to lift the overall experience!
- Chocolate-Covered Hazelnuts: For a delightful crunch, these add texture and a spectacular nutty flavor that echoes the cake’s frosting.
- Mint Tea: This herbal drink brings a calming, refreshing finish to a sweet dessert, making it an ideal pairing for a cozy evening.
- Coconut Cream Pie: If you’re in the mood for dessert exploration, a slice of this classic adds a tropical sweetness that beautifully contrasts with the chocolate.
- Lemon Bars: Their zesty tang provides a bright element, cutting through the richness of the cake and creating a balanced dessert platter.
Each of these ideas perfectly complements the joyous flavors of the Banana Cake with Nutella Buttercream Frosting while inviting your guests to savor every moment.
How to Store and Freeze Banana Cake with Nutella Buttercream
Room Temperature: Keep the cake at room temperature for up to 2 days, wrapped in plastic wrap to maintain moisture and flavor.
Fridge: Store the cake in an airtight container in the fridge for up to 5 days. Chilling enhances the Nutella buttercream flavor and texture!
Freezer: For longer storage, freeze the un-frosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before frosting.
Reheating: If you prefer your leftovers warm, microwave a slice for about 10-15 seconds. Enjoy the comforting warmth of this Banana Cake with Nutella Buttercream!
Make Ahead Options
These Banana Cake with Nutella Buttercream Frosting are perfect for busy weeknights or gathering prep! You can prepare the cake layers up to 3 days in advance; simply bake, cool, and wrap them tightly in plastic wrap before refrigerating. The frosting can be made up to 24 hours ahead as well; just store it in an airtight container in the fridge to keep it fresh. When you’re ready to serve, allow the cake to come to room temperature for about 30 minutes, then frost it with the Nutella buttercream for that creamy, dreamy finish. These steps ensure that your cake remains just as delicious and moist as when freshly baked!
Banana Cake with Nutella Buttercream Variations
Feel free to get creative with this recipe and make it your own with exciting twists that complement its delightful flavors!
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Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend to cater to gluten sensitivities without sacrificing taste. You’ll still achieve a moist and satisfying cake.
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Nut-Free: Replace ground hazelnuts with an equal amount of unsweetened shredded coconut to maintain texture and flavor without using nuts. This gives a tropical twist!
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Banana-Free: For a unique take, use applesauce instead of bananas, adjusting the sugar since applesauce is naturally sweet. It’ll still result in a moist cake with a fruity base.
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Choco-Hazelnut Boost: Stir in chocolate chips to the batter for added melty goodness in every bite. The chocolate pairs perfectly with the Nutella frosting for a double chocolate experience.
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Spicy Kick: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients. This warmth enhances the banana and hazelnut flavors beautifully—perfect for chilly evenings.
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Vegan Option: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), use plant-based oil, and substitute sour cream with a dairy-free alternative.
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Fruity Layering: Incorporate chopped fresh strawberries or raspberries into the batter for a delightful fruity addition. The tartness balances the sweet richness of the frosting perfectly.
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Lemon Zest: Mix in a tablespoon of fresh lemon zest into the batter for a zesty brightness that lifts the flavors and adds a refreshing touch to the cake.
Experiment with these ideas, and let your taste buds guide your delicious journey!
Banana Cake with Nutella Buttercream Recipe FAQs
How do I choose the best bananas for this cake?
Absolutely! Look for bananas that are very ripe with brown spots on their skin. These bananas provide the best sweetness and moisture for your batter. Overripe bananas will create a deliciously rich flavor, while under-ripe bananas might leave your cake lacking in taste.
What is the best way to store leftover banana cake?
Very good question! To maintain freshness, cover your leftover cake tightly in plastic wrap and store it at room temperature for up to 2 days. For longer storage, place the cake in an airtight container in the fridge for up to 5 days. The cool environment enhances the chocolatey flavor of the Nutella buttercream!
Can I freeze the banana cake?
Indeed! To freeze your Banana Cake with Nutella Buttercream, it’s best to freeze the unfrosted layers. Wrap them individually in plastic wrap and then in aluminum foil. You can store them in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight before frosting.
What if my cake doesn’t rise properly?
If your cake doesn’t rise, it could be due to expired baking soda or improper mixing. Make sure your baking soda is fresh, and when mixing, gently fold in your dry ingredients to avoid overmixing, which can lead to a dense cake.
Are there any allergies I should be aware of with this recipe?
Absolutely! This recipe contains common allergens such as eggs, gluten (from the flour), dairy (sour cream and butter), and tree nuts (hazelnuts). If you’re cooking for someone with nut allergies, you can substitute the ground hazelnuts with an additional cup of flour, though it will alter the cake’s flavor profile.
How do I make my buttercream frosting thicker?
If your Nutella buttercream is too thin, you can add more confectioner’s sugar gradually, mixing well after each addition until you achieve your desired consistency. Alternatively, if it’s too thick, just blend in a bit more heavy cream or milk until it’s smooth and spreadable.
Feel free to dive into making this delicious Banana Cake with Nutella Buttercream! Enjoy the baking adventure!
Irresistible Banana Cake with Nutella Buttercream Magic
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Prepare two 9-inch nonstick cake pans by lightly spraying them and lining the bottom with parchment circles.
- In a large bowl, cream together the mashed bananas, granulated sugar, and brown sugar until smooth. Add vegetable oil, eggs, sour cream, and vanilla extract, beating until well combined.
- With your mixer on low, gradually add in the baking soda and salt, then incorporate the flour one cup at a time. Gently fold in the ground hazelnuts.
- Pour the batter into the prepared cake pans, smoothing the tops. Bake for about 40-45 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Carefully remove them and let them cool completely on a wire rack.
- In a mixing bowl, cream together the softened butter, Nutella, sour cream, and vanilla extract. Gradually add the confectioner's sugar and cocoa powder, mixing until combined.
- Once the cakes have cooled, generously frost the top of one layer, place the second layer on top, and continue frosting the top and sides.
