Banana Cake with Nutella Buttercream ~ a fabulously moist banana cake made with toasted hazelnuts and topped with a thick layer of chocolatey hazelnut buttercream ~ oooh la la!
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, if that’s your preference, but I like it piled high just on top. This frosting is a real winner. It would be perfect for all sorts of cakes and cupcakes, and it’s a nice change from the regular chocolate frosting that everyone expects on something like this.
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, seriously, how bad could banana cake with Nutella buttercream frosting be?
The cake is adapted from one of Ina Garten’s (so you know it’s going to be good!), and the frosting is my own.
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.
More Nutella goodness ~
- 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
- 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)
- Set the oven to 350F
- To toast the hazelnuts, spread them out on a dry baking sheet and roast for 10 minutes the preheated oven. Let them cool, and grind in a food processor until finely ground. You could also use ready made hazelnut meal, which Trader Joe’s sometimes carries, as well as Whole Foods. You could also substitute walnuts.
- Cream the bananas and sugars together until smooth and fluffy, then add the rest of the wet ingredients and beat until well mixed.
- Whisk the dry ingredients together and add to the wet, mixing until just thoroughly combined.
- 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.
- Cool for 10 minutes in the pan, then remove the cake from the pan and continue to cool.
- Frost the cool cake with Nutella Buttercream.
- 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.
- Spread over the top of the cooled cake and enjoy!
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