Banana Cake with Nutella Buttercream

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!

Banana Cake with Nutella Buttercream with slice taken out

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.

ripe bananas for Banana Cake with Nutella Buttercream

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.

Banana Cake with Nutella Buttercream on a table

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

Just baked Banana Cake with Nutella Buttercream

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.

roasted hazelnuts for Banana Cake with Nutella Buttercream

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?

Banana Cake with Nutella Buttercream, sliced

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.

a single slice of 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.

close up of a slice of Banana Cake with Nutella Buttercream

More Nutella goodness ~

Print
3.94 from 15 votes

Banana Cake with Nutella Buttercream

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Yield 10 servings
Author Sue Moran

Equipment

  • 9 inch springform pan, or 9 inch non stick cake pan

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

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

  • Set the oven to 350F Grease a 9 inch springform pan or nonstick cake pan with a piece of parchment at the bottom.
  • 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 the prepared 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.

For the 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!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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45 Comments

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  • Reply
    Kris R.
    December 16, 2018 at 12:43 pm

    Can another pan be used successfully such as a Wilton mini bundt or a 4cske cake pan? I wanted to include them on a gift tray. Thank you!!!

    • Reply
      Sue
      December 16, 2018 at 2:52 pm

      I think that should work Kris, just watch your baking times with the smaller pans.

  • Reply
    amy
    July 19, 2018 at 7:56 am

    Looks delicious — I’m going to give it a try this weekend. If I have hazelnut meal already, any idea what amount to substitute for the whole nuts?

    • Reply
      Sue
      July 19, 2018 at 8:04 am

      This is an older recipe Amy, so I don’t know, but I think I have some hazelnuts so I’ll see if I can figure it out for you…

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

    5 stars
    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

      Hey 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
    Susan
    August 2, 2013 at 3:14 pm

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

  • 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!

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