Banana Cake with Nutella Buttercream

This is a cake made with bananas so ripe they don’t even need to be mashed.  So pungent you could swear you spilled a little bourbon into the batter.  I like to wait till the last minute to use my bananas for cakes and breads— they get better with age, like fine wine or cheese.

How can it be that I’ve never made a Nutella frosting before?  it’s such a no brainer.   My recipe makes enough to frost the top and sides of the cake, but I likeit piled high just on top.  This frosting is a real winner.  It would be perfect for cupcakes, and it’s a nice change from the regular chocolate frosting that everyone expects.

The cake itself is a nice, moist cake with a pronounced banana flavor.

The Nutella buttercream inspired the toasted hazelnuts in the cake.   I roasted and then ground them up so they echo the flavor of the Nutella and add a nice texture to the cake.

This is the kind of recipe that doesn’t require a lot of introduction, I mean, how bad could banana cake with Nutella frosting be?

The cake is adapted from one of Ina Garten’s, the frosting is my own.

Banana Cake with Nutella Buttercream

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (or buttermilk)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup toasted hazelnuts (measure before grinding) finely ground
    for the Nutella Buttercream
  • 4 Tbsp unsalted butter, at room temperature
  • 1 13-oz jar of Nutella
  • 1 cup sifted confectioner's sugar
  • 4 to 6 Tbsp heavy cream (or milk)

Instructions

  1. Set the oven to 350F
  2. Cream the bananas and sugars together until smooth and fluffy, then add the rest of the wet ingredients and beat until well mixed.
  3. Whisk the dry ingredients together and add to the wet, mixing until just thoroughly combined.
  4. Pour into a greased 9 inch springform pan. Bake for about 55 -60 minutes, until a toothpick inserted in the center comes out moist but does not have wet batter clinging to it.
  5. Cool for 10 minutes in the pan, then remove the cake from the pan and continue to cool.
  6. Frost the cool cake with Nutella Buttercream.
    For the Buttercream:
  1. Cream the butter and add the Nutella, sugar, and cream. Beat until smooth and spreadable. Add a little more cream or a little more sugar if necessary to get a good consistency.
  2. Spread over the top of the cooled cake and enjoy!

Notes

To toast the hazelnuts, spread them out on a dry baking sheet and roast for 10 minutes in a 350 degree oven. You could also use ready made hazelnut meal, which Trader Joe’s sometimes carries, as well as Whole Foods. You could also substitute walnuts.

https://theviewfromgreatisland.com/banana-cake-with-nutella-buttercream/

Definitely give this one a try, it’s swoon-worthy.  And even if you have a favorite banana cake of your own, try topping it with this frosting, you won’t be disappointed.

43 Comments

  • Reply
    Glenna
    September 15, 2014 at 6:28 pm

    Hi Aunt Sue!

    I made this cake for Bruno’s birthday a few days ago and it turned out so well! I Googled “banana cake with Nutella frosting” hoping to find a recipe I had used years ago, and was so sad when all I could find were sticky, gross-looking recipes. Then there was yours! It was perfect…thank you!!!

    xoxo

    • Reply
      Sue
      September 16, 2014 at 12:02 pm

      hahah! I’m so glad you found it — we miss you already <3

  • Reply
    Margaret
    July 27, 2014 at 2:25 pm

    Hi – made this cake yesterday and frosted it today. Help! My nutella buttercream is grainy! What did I do wrong? I looked for some remedy’s online, but just couldn’t get it right. Any tips would be appreciated! I finally gave up and slathered it on the cake only because it still tastes absolutely DELISH! People are just gonna have to get over the graininess! Can’t wait to dig into this cake later tonight!

    • Reply
      Sue
      July 27, 2014 at 3:54 pm

      Hi Margaret— I can’t imagine why your frosting would be grainy. Did you use confectioner’s (aka powdered) sugar? And did you sift it? If you used regular sugar it might be grainy. Let me know if that helps!

  • Reply
    Catherine Cuisine
    March 7, 2014 at 7:32 pm

    Beautiful combination of flavours ! I love it :)

  • Reply
    Amanda
    September 10, 2013 at 10:12 pm

    Hi Sue… Sounds amazing! Do you think there is enough batter for me to make this in a bundt pan? Also… I’m obsessed with Nutella but not hazelnuts (I know )…have you tried putting chocolate chips in the cake instead? I’m going to make this tomorrow so ill let you know how it turns out:)

    • Reply
      Sue
      September 11, 2013 at 7:07 am

      Hwy Amanda— I don’t think there’s enough batter for a regular sized bundt cake, but I’m sure if you watched the cooking time and are fine with it being half the height, it could be done. As far as the chocolate chips, I haven’t tried that, but why not?? Good luck!

  • Reply
    The View from Great Island | Pumpkin Walnut Cake with Nutella Frosting
    September 2, 2013 at 5:18 am

    […] the love child of two of my best recipes: Banana Cake with Nutella Frosting and Chocolate Chip Pumpkin Bread so I had no doubts that it would be anything less than […]

  • Reply
    Susan
    August 2, 2013 at 3:14 pm

    Oh my, oh my!! Put on the coffee, I am coming over…now..

  • Reply
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    June 13, 2013 at 7:18 pm

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  • Reply
    grace
    April 29, 2013 at 11:21 am

    of all the frostings one could choose to top this super moist cake, i don’t think any would be superior to this nutella batch. primo choice!

  • Reply
    Mary Younkin
    April 28, 2013 at 6:11 am

    Crazy awesome looking cake, Sue. I LOVE the frosting piled high of top like that. I have no doubt that it was lick the plate delicious!

  • Reply
    Amy @ Swiss Miss in the Kitchen
    April 27, 2013 at 5:51 pm

    Oh my… This looks divine!!! You make me wanna run in the kitchen immediately!!
    xox Amy

  • Reply
    SavoringTime in the Kitchen
    April 27, 2013 at 10:57 pm

    Oh my goodness, this looks dangerously delicious! What a brilliant idea to add the Nutella frosting.

  • Reply
    Ann@Anncoo Journal
    April 27, 2013 at 2:16 pm

    Hi Sue, I love nutella with banana. They are the perfect match! Love your idea of adding nutella butter on top, simply delicious!

    • Reply
      Sue/the view from great island
      April 27, 2013 at 10:30 pm

      Thanks Ann, the Nutella frosting definitely makes this special, and I’m already dreaming up other ways to use it…

  • Reply
    ahu
    April 27, 2013 at 1:14 am

    oh, absolutely stunning!

  • Reply
    Eva Kosmas
    April 27, 2013 at 4:17 am

    Oh man, I love that you ground up toasted hazelnuts and put them in the banana cake. That must taste absolutely amazing paired with the nutella frosting! SUCH a great idea, and I’m loving the texture of that frosting too. This whole cake looks just perfect!

  • Reply
    annie@mostlovelythings
    April 27, 2013 at 2:38 am

    Sue,
    Nutella Buttercream…oh my goodness….could there be anything more delicious….and that cake…yum! Lovely photos as always Sue!
    xo
    annie

  • Reply
    Amy
    April 26, 2013 at 4:44 pm

    Oh my….I’m drooling over your pictures and description of this cake. I’ve made banana cake before…and Nutella buttercream, but separately. What a killer combination. I gotta give you recipe a try soon, real soon. Thanks for sharing and have a lovely weekend. :)

  • Reply
    shannon weber
    April 26, 2013 at 1:38 pm

    banana cake? my weakness, like BIG weakness. As in, i will purhcase bananas from the store pretending i plan to stick them in a smoothie, or on top of cereal, or whatever, fully knowing that i have no desire to do any of those things, because they are going to be a banana cake someday when they “accidentally” get to ripe for anything else. and i love different versions of banana cakes and bread; everyone always does something different, and this is a great pairing.

    • Reply
      Sue/the view from great island
      April 26, 2013 at 5:38 pm

      Thanks, Shannon. To be honest, I don’t even like eating bananas, but when they become bread or cake, they haunt me!

  • Reply
    Alison Burtt
    April 26, 2013 at 12:04 pm

    I love this idea. I’m sure it’s super delicious. My problem is that even though I love banana and my husband loves banana, we have all these friends who are not banana eaters. One is even allergic! I guess what I’m saying is that I need some new friends.

    • Reply
      Sue/the view from great island
      April 26, 2013 at 5:40 pm

      I think I might have mentioned it before on the blog, but all my life I haven’t been able to eat raw bananas, they give me a bad stomach ache…so I learned that if I microwave the mashed banana for a minute or two before adding it to the batter, it somehow destroys whatever I have trouble with. It works like a charm, you might try it!

  • Reply
    Elizabeth Waterson
    April 26, 2013 at 3:11 am

    I always use bananas that look so gross and hardly any yellow peaks through! It really does make the best banana bread/banana cake or banana anything! This cake looks absolutely stunning! The nutella buttercream must have just taken this over the top in all the good wayS!!

  • Reply
    Magnolia Verandah
    April 25, 2013 at 11:15 pm

    Ingenious and I love those roasted hazelnuts. When you say baking soda, do you mean baking powder or bi-carb. soda?

    • Reply
      Sue/the view from great island
      April 26, 2013 at 5:44 pm

      I use Arm and Hammer pure Baking Soda, that’s all it says on the box. Not baking powder. Intercontinental baking can be confusing!

  • Reply
    Averie @ Averie Cooks
    April 25, 2013 at 9:18 pm

    Sue that cake looks ridiculously good! I love banana bread anything, or banana cake, you name it, it’s got my name on it. And those are some seriously!!! ripe bananas. Love that you could bear to wait that long to bake with them. Would have been hard for me.

    And that this is an Ina G recipe you’ve adapted means it’s going to be fabulous!

  • Reply
    Carol | a cup of mascarpone
    April 25, 2013 at 8:51 pm

    This banana cake looks like a bit of heaven to me with the nutella frosting. OMG, that frosting looks incredible! Great combo…love it!

  • Reply
    Abbe Odenwalder
    April 26, 2013 at 3:50 am

    What a great combo of flavors. And since it has bananas and nutella that means its OK for breakfast, right?

  • Reply
    Rebecca Subbiah
    April 26, 2013 at 3:10 am

    wow what an amazing cake

  • Reply
    My Little Bungalow
    April 25, 2013 at 10:35 pm

    Whoa! Banana and nutella together? Heaven!

  • Reply
    La Table De Nana
    April 25, 2013 at 8:38 pm

    OOh I think you’re on to something!

  • Reply
    Nantucket Daffodil
    April 25, 2013 at 8:12 pm

    You had me at Nutella…..

  • Reply
    A Trifle Rushed
    April 25, 2013 at 7:57 pm

    What a fabulous recipe, I’ve made Nutella and banana sandwiches before, but never combined them in a cake! I’ll bake this next time both my sons are home (to stop me eating it all!)

  • Reply
    bellini
    April 25, 2013 at 6:32 pm

    The slight crunch of the hazelnuts…swoon…but you had me at Nutella buttercream!!

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