Decadent Banana Cake with Creamy Nutella Buttercream Recipe

Introduction

Banana Cake with Nutella Buttercream is a delightful treat combining the natural sweetness of ripe bananas with the rich, creamy flavor of hazelnut chocolate. This easy-to-make cake is perfect for any occasion, whether it’s a casual dessert or a special celebration.

Ingredients

• 3 ripe bananas
• 2 cups all-purpose flour
• 1 cup sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 cup Nutella
• 1/2 cup unsalted butter (for the frosting), softened
• 1–2 tablespoons milk (optional, for frosting consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan. In a large bowl, mash the ripe bananas until smooth.
2. Step 2: Add the softened butter and sugar to the mashed bananas and mix until creamy. Beat in the eggs one at a time.
3. Step 3: Gradually add the flour and stir until just combined. Pour the batter into the prepared cake pan.
4. Step 4: Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely in the pan.
5. Step 5: To prepare the Nutella buttercream, beat the softened butter until fluffy. Gradually add Nutella and continue beating until smooth. If the frosting is too thick, add milk a little at a time to reach your desired consistency.
6. Step 6: Once the cake is completely cool, spread the Nutella buttercream evenly over the top. Slice and serve.

Tips & Variations

• For extra moisture, add a splash of sour cream or yogurt to the cake batter.
• Try adding chopped nuts like walnuts or hazelnuts to the batter for added crunch.
• If you prefer, turn this recipe into cupcakes by adjusting baking time to about 20–25 minutes.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the Nutella buttercream fresh. Let it come to room temperature before serving for the best texture and flavor. You can also freeze the cake for up to 1 month; thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this cake?

Yes, overripe bananas are ideal because they are sweeter and softer, which helps make the cake moist and flavorful.

How do I make the Nutella buttercream less sweet?

You can reduce the amount of Nutella slightly and add a bit more softened butter or a pinch of salt to balance the sweetness.

Decadent Banana Cake with Creamy Nutella Buttercream Recipe

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★★★★★

4.7 from 53 reviews

This Banana Cake with Nutella Buttercream is a moist, flavorful treat combining the natural sweetness of ripe bananas with a rich, creamy Nutella frosting. Perfect for dessert or celebrations, this cake features a tender crumb and a luscious chocolate-hazelnut buttercream that complements the banana perfectly.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Banana Cake

• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Nutella Buttercream Frosting

• 1/2 cup unsalted butter, softened
• 1 cup Nutella
• 2 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently. Fold in the mashed bananas until evenly distributed.
2. Bake the Cake: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan or an 8-inch round cake pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before removing.
3. Prepare the Nutella Buttercream: In a medium bowl, beat the softened butter until smooth and creamy. Add the Nutella and mix until fully incorporated. Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract and 2 tablespoons of heavy cream or milk, beating on medium speed until light and fluffy. Adjust the consistency with more cream or powdered sugar if needed.
4. Frost the Cake: Once the banana cake has completely cooled, spread the Nutella buttercream evenly over the top and sides of the cake using a spatula. Optionally, decorate with chopped nuts or banana slices. Slice and serve.

Notes

• Use overripe bananas for the best natural sweetness and moisture in the cake.
• Make sure the cake is completely cooled before frosting to prevent the buttercream from melting.
• For a fluffier cake, consider adding a teaspoon of vinegar or lemon juice to react with the baking soda.
• Store the cake refrigerated due to the buttercream, and bring to room temperature before serving for best taste.
• You can substitute Nutella with any chocolate-hazelnut spread or add a teaspoon of espresso powder to the frosting for depth.

Keywords: banana cake, Nutella buttercream, chocolate hazelnut frosting, moist banana cake, dessert, homemade cake