Name: Banana Cake with Nutella Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups well mashed bananas, about 6 medium bananas; 1 cup granulated sugar; 1 cup light brown sugar, lightly packed; 1 cup vegetable oil; 4 large eggs at room temperature; 1 cup sour cream; 2 teaspoons pure vanilla extract; 2 tsp baking soda; 1 tsp salt; 4 cups all-purpose flour; 2 cups ground hazelnuts or hazelnut meal; 8 Tbsp unsalted butter, room temperature; 13 oz jar of Nutella; 1/2 cup sour cream; 1 tsp vanilla extract; 3 cups confectioner’s sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup heavy cream or milk

Jump to Recipe

If you are looking for a show-stopping dessert that is both comforting and a touch decadent, Banana Cake with Nutella Frosting absolutely delivers. Super-moist banana cake layers, naturally sweet and studded with hazelnuts, are slathered with the dreamiest chocolate-hazelnut buttercream you can imagine. This combination is pure magic for birthdays, celebrations, or whenever you want to treat yourself. The balance of ripe banana, toasted nutty undertones, and irresistibly smooth Nutella frosting is guaranteed to bring smiles with every slice — and I can’t wait for you to try it!

Banana Cake with Nutella Frosting Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses classic pantry staples plus a few special touches, like Nutella and hazelnut meal, to create rich flavor and remarkable texture. Each ingredient plays a vital role in making this Banana Cake with Nutella Frosting truly unforgettable.

Bananas: Deeply ripened bananas provide natural sweetness and keep the cake deliciously moist — black-spotted is best!
Granulated sugar: Brings structure and sweetness to the batter while balancing banana and nutty flavors.
Light brown sugar: Adds caramel notes and extra moisture for a tender crumb.
Vegetable oil: Keeps the cake ultra-soft and stays moist for days – any neutral oil works well.
Eggs: Four large eggs ensure lift and richness; make sure they’re at room temperature for smooth mixing.
Sour cream: Our secret weapon for melt-in-your-mouth texture and subtle tang – don’t skip it!
Pure vanilla extract: Rounds out the flavors and uplifts the sweetness of bananas and Nutella.
Baking soda: Essential for rise; it reacts beautifully with the acidity in bananas and sour cream.
Salt: Just a teaspoon brings all the flavors to life – never underestimate its impact!
All-purpose flour: Gives the cake structure while keeping it fluffy and light.
Hazelnut meal or ground hazelnuts: Two cups add a subtle crunch and the perfect nutty depth for our Nutella theme.
Unsalted butter: Forms the creamy base for the frosting; let it soften fully for easy mixing.
Nutella: The star of our frosting — rich, silky, and deeply chocolatey with real hazelnuts.
Sour cream (for frosting): Ensures your buttercream is extra fluffy with a little tangy lift.
Vanilla extract (for frosting): A small but mighty addition to enhance all the chocolate flavors.
Confectioner’s sugar: Sweetens and thickens our Nutella buttercream for that perfect spreadability.
Unsweetened cocoa powder: Intensifies the chocolate flavor and balances the overall sweetness.
Heavy cream or milk: Adds silkiness to your frosting – use cream for a richer experience.

How to Make Banana Cake with Nutella Frosting

Step 1: Prepare Your Pans and Oven

Set your oven to 350F so it’s completely preheated by the time you’re ready to bake. Lightly spray two 9-inch nonstick cake pans, then line the bottoms with parchment circles. This little step makes the cake layers pop out perfectly every time and makes cleanup a breeze.

Step 2: Mash Bananas and Combine Wet Ingredients

In a large mixing bowl, mash your ripe bananas until completely smooth. Add both granulated and brown sugars, then cream them together until the mixture is uniform and looks glossy. Pour in the vegetable oil, followed by the eggs (one at a time), sour cream, and vanilla extract. Beat until everything looks light and well-blended, scraping down the sides of your bowl as needed so nothing is left behind.

Step 3: Add Dry Ingredients and Hazelnuts

Switch your mixer to low speed and gently mix in the baking soda and salt. Next, add the flour gradually, one cup at a time, to avoid overmixing and ensure a tender crumb. Once the flour is just combined, fold in the hazelnut meal. The hazelnuts create a subtle crunch and nutty depth that elevates the whole Banana Cake with Nutella Frosting experience.

Step 4: Bake the Cake Layers

Evenly divide the batter between your two pans and smooth out the tops with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and carefully turn them onto a wire rack. Peel off the parchment and allow the cakes to cool fully before you even think about frosting — patience is your friend here!

Step 5: Make the Nutella Frosting

In a clean bowl (or your food processor for an extra silky result), cream the softened butter, Nutella, sour cream, and vanilla. Beat in the confectioner’s sugar and cocoa powder until nicely smooth. Drizzle in the heavy cream to reach your desired consistency — you want it thick and glossy, but still easily spreadable. Taste and adjust with a touch more sugar or cream as needed. This frosting is pure heaven on a spoon and the luscious crown on your Banana Cake with Nutella Frosting.

Step 6: Frost and Assemble

Once your cake layers are completely cooled, generously frost the bottom layer, then stack and cover the top and sides with the Nutella buttercream. Use swirling motions for a rustic look or a palette knife for a smooth finish. Don’t forget to lick the spatula — you earned it!

How to Serve Banana Cake with Nutella Frosting

Garnishes

A dusting of extra cocoa powder or a sprinkling of chopped toasted hazelnuts looks beautiful and gives a satisfying crunch. For special occasions, you can garnish with banana slices, chocolate curls, or a swirl of extra Nutella drizzled across the top. These simple touches make your Banana Cake with Nutella Frosting look as fabulous as it tastes!

Side Dishes

This cake plays nicely with a scoop of vanilla ice cream, a dollop of whipped cream, or even a mug of rich hot chocolate on the side. For a lighter pairing, a cup of hot tea or espresso brings out the banana and chocolate notes without overpowering them.

Creative Ways to Present

Try serving Banana Cake with Nutella Frosting as cupcakes for a fun twist, or cut the cake into bars for a portable treat. For birthdays, stack extra layers for an impressive tall cake, or decorate with edible flowers and gold flakes for an elegant finish. However you serve it, this cake never fails to impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Banana Cake with Nutella Frosting well covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The sour cream in both the cake and frosting keeps everything wonderfully moist, and the flavor develops even further on the second day!

Freezing

You can freeze unfrosted cake layers, tightly wrapped in plastic and foil, for up to 2 months. Even the frosted cake can be frozen; chill it until the icing is firm, then wrap carefully before freezing. Thaw overnight in the refrigerator, and bring to room temperature before serving for best texture and flavor.

Reheating

If you love your cake slightly warm, microwave individual slices on medium power for just a few seconds. This brings out the aroma of banana and makes the Nutella frosting even softer and more luscious — like a bakery treat straight from the oven!

FAQs

Can I use frozen bananas for the cake?

Absolutely! Thaw them completely, drain any excess liquid, and mash well. Frozen bananas work perfectly and are a great way to use up any that you’ve stashed in the freezer for banana emergencies.

What if I don’t have hazelnut meal?

No worries — you can pulse whole hazelnuts in a food processor until finely ground, or simply substitute with almond meal or finely chopped walnuts for a slightly different nutty profile.

Is there a dairy-free substitution for sour cream?

Yes! Use a plant-based yogurt or sour cream alternative. Try to pick an unsweetened version, so your Banana Cake with Nutella Frosting isn’t overly sweet.

Can I make this cake as a sheet cake?

Definitely. Just pour all the batter into a greased 9×13-inch pan, and bake at 350F for about 50-60 minutes. Check for doneness with a toothpick, and frost as usual once cool.

How long does Nutella frosting last?

Your Nutella buttercream will keep beautifully in the fridge for up to a week. If you make it ahead, bring it back to room temperature and give it a quick whip to restore its creamy texture before using.

Final Thoughts

I’m genuinely excited for you to try this Banana Cake with Nutella Frosting recipe – it’s a dreamy mash-up of classic comfort and chocolatey indulgence. Whether you’re baking for a party or just treating yourself on a Tuesday, you’ll be amazed by the moist crumb, nutty depth, and lush frosting. Give this recipe a whirl, and watch everyone beg for seconds!