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Banana Cake with Nutella Frosting Recipe

Banana Cake with Nutella Frosting Recipe
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★★★★★

5.2 from 23 reviews

This moist and flavorful Banana Cake with Nutella Frosting blends the natural sweetness of ripe bananas with the rich, nutty taste of hazelnuts and the indulgent creaminess of Nutella. Perfect for celebrations or a special treat, this cake offers a luscious texture enhanced by a smooth and glossy Nutella buttercream frosting.

Ingredients

Scale

Cake

  • 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

Nutella Buttercream Frosting

  • 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

Instructions

  1. Prepare the pans: Preheat the oven to 350°F (175°C). Lightly spray two 9-inch nonstick cake pans and line the bottoms with circles of parchment paper to prevent sticking.
  2. Mix wet ingredients: In a large mixing bowl, cream together the mashed bananas, granulated sugar, and light brown sugar until the mixture is smooth. Add the vegetable oil, eggs, sour cream, and vanilla extract. Beat well until fully combined. Scrape down the sides of the bowl as needed.
  3. Add dry ingredients: With the mixer on low speed, gradually add baking soda, salt, and flour—one cup at a time. Gently fold in the ground hazelnuts to preserve their texture. Scrape the sides and bottom of the bowl thoroughly to incorporate all ingredients evenly.
  4. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out moist but without wet batter clinging to it.
  5. Cool the layers: Allow the cakes to cool in the pans for 10 minutes. Then carefully remove them from the pans and place on a wire rack to cool completely before frosting.
  6. Prepare the Nutella frosting: In a mixing bowl, cream together the butter, Nutella, sour cream, and vanilla extract until smooth. Gradually beat in the confectioner’s sugar and cocoa powder. Add the heavy cream and mix until the frosting is thick, glossy, and spreadable. Adjust the consistency by adding more cream to thin or more sugar to thicken as needed.
  7. Assemble and frost: Once the cakes are fully cooled, spread the Nutella frosting evenly over one layer, place the second layer on top, and frost the entire cake. Smooth the frosting with a spatula.
  8. Serve and enjoy: Slice the cake and serve. Store any leftovers covered in the refrigerator for up to 4 days.

Notes

  • Use ripe bananas for the best flavor and moisture.
  • Ground hazelnuts add a delicious nutty flavor; alternatively, hazelnut meal can be used.
  • Room temperature eggs and butter help achieve a smooth batter and frosting.
  • If you prefer a thinner frosting, add more heavy cream or milk gradually.
  • For silkier frosting, a food processor can be used to blend all frosting ingredients.
  • Ensure the cake layers are completely cool before frosting to prevent melting the frosting.

Nutrition

Keywords: banana cake, nutella frosting, hazelnut cake, moist banana cake, banana dessert, nutella buttercream

Find it online: https://tastemadebyclara.com/banana-cake-with-nutella-frosting-recipe/