Banana Nutella Cake

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Banana and nutella are a true match made in heaven, so naturally they come together perfectly in this banana nutella cake! Picture cozy banana bread, but softer and more tender, in the form of two cake layers smothered in a luxurious nutella frosting. A center layer of pure nutella and hazelnuts add a crunchy element and even more richness to an already decadent dessert.

Prep Time 1

Cook Time 38

Total Time 1 38

Servings16 slices

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the banana cake:

360 g (3 cups) all-purpose flour
2 ½ teaspoon baking powder
¾ teaspoon baking soda
1 tablespoon cinnamon
160 g (¾ cup) dark brown sugar
200 g (1 cup) granulated sugar
2 large eggs, room temp
2 teaspoon vanilla extract
1 teaspoon kosher salt
200 g (1 cup) neutral oil
170 g (¾ cup) whole milk, room temp
510 g mashed banana, about 4-5 over-ripe bananas

For the nutella frosting:

6 egg yolks
124 g (½ cup + 2 tbsp) granulated sugar, divided
42 g (3 tablespoon) water
227 g (16 tablespoon) unsalted butter, room temp
300 g (1 cup) nutella

For the nutella filling:

300 g (1 cup) nutella
142 g (1 cup) hazelnuts, roughly chopped

Instructions

For the banana cake:

Preheat the oven to 350 degrees F.
Grease and line two 9" cake pans with parchment paper.
Soak two cake strips in ice water.
In a medium bowl, combine the flour, baking powder, baking soda, and cinnamon.
In a large bowl, vigorously whisk together the sugars, eggs, vanilla, and salt.
Add the oil and milk, and mix until fully combined.
Add the dry ingredients, whisking until just barely combined.
On a large plate, mash the over-ripe bananas with a fork until smooth. Then, whisk the mashed banana into the batter.
Divide the batter between the cake pans. Wrap the cake strips around the outside of the pans, then bake the cakes for about 32-38 minutes or until golden on top and the sides of the cake start to pull away from the edges.
Allow the cake layers to cool in the pan for a few minutes then turn out onto a wire rack to cool completely.
Once cool, wrap each cake in plastic wrap and place in the freezer until ready to decorate. (Frozen cake layers are much easier to frost!)

For the nutella frosting:

Place the egg yolks and 24g (2 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
Heat the remaining 100g (½ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.
Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
Lastly, add the nutella. Continue mixing on low speed until the frosting is completely smooth.
Transfer ¼ of the frosting to a piping bag.

For the nutella filling:

In a medium bowl, combine the nutella and hazelnuts.

For assembly:

Place the first cake layer on a cake stand. Pipe a dam of frosting around the edge of the cake. Fill the center with the nutella hazelnut filling.
Add the second cake layer and top with a few scoops of frosting. Use an offset spatula to smooth out the top, and spread the excess all over the sides.
Continue decorating the cake as desired. Pipe dollops of nutella along the edge of the cake and top with hazelnuts. Use a sharp knife to cut individual slices, and enjoy!

Notes

Use very ripe bananas. The riper, the better! Bananas become sweeter and more flavorful as they ripen, so wait until your bananas are spotty and falling off of their stems to make this cake.
Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.
Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating.

Nutrition Facts

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