Banana Cake with Nutella Frosting
User Reviews
4.6
Banana Cake with Nutella Frosting
Description
The Banana Cake with Nutella Frosting features ripe mashed bananas incorporated with sugars, oil, eggs, sour cream, vanilla, baking soda, salt, flour, and hazelnut meal to produce moist cake layers with nutty undertones and natural sweetness. The batter is evenly divided and baked until a toothpick comes out with moist crumbs, ensuring a tender texture.
The Nutella frosting is a rich blend of butter, jarred Nutella, sour cream, vanilla, confectioners sugar, cocoa powder, and heavy cream, whipped until smooth and spreadable. It adds a chocolate-hazelnut flavor that intensifies the cake's overall taste and texture contrast.
Once cooled completely, the cakes are frosted and stacked to showcase the soft crumb and creamy topping. This cake works well for dessert or special gatherings where a balance of fruity and chocolate flavors is appreciated.
Notes indicate this recipe was updated with new photos and tips in 2022, careful mixing and cooling are important for best results.
Ingredients
- 3 cups banana well mashed, about 6 medium bananas
- 1 cup granulated sugar
- 1 cup light brown sugar lightly packed
- 1 cup vegetable oil
- 4 egg large, at room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract pure
- 2 tsp baking soda
- 1 tsp salt
- 4 cups all-purpose flour
- 2 cups ground hazelnuts or hazelnut meal
Nutella buttercream
- 8 Tbsp unsalted butter room temperature
- 13 oz Nutella jar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 cups confectioners sugar
- 1/4 cup cocoa powder unsweetened
- 1/4 cup heavy cream or milk
Instructions
- Set the oven to 350F. Lightly spray two 9-inch nonstick cake pans and line with circles of parchment at the bottom.
- Cream the bananas and sugars together until smooth, then add the rest of the wet ingredients and beat until well mixed. Scrape down the bowl as needed.
- With the mixer on low, add the baking soda and salt, then the flour, a cup at a time. Fold in the hazelnut meal. Be sure to scrape down the sides and bottom of the bowl well to ensure everything is incorporated.
- Turn the batter into the prepared pans. Bake for about 40-45 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 completely on a rack before frosting.
- Frost the cool cake with Nutella frosting.
For the frosting:
- Cream the butter, Nutella, sour cream, and vanilla, then beat in the sugar and cocoa powder. Mix in the heavy cream. The frosting should be thick and glossy, but spreadable. If you want to thin it down, add a bit more cream. If you want to thicken it, add a bit more sugar. Note: You can make frosting in your full sized food processor the easy way with less mess, and better, silkier results. Just dump everything in and process until smooth. Taste and adjust as needed.
- Frost the cooled cake and enjoy!
Notes
- Ensure the cake layers are fully cooled before applying Nutella frosting to prevent melting.
- Room temperature eggs and butter help achieve a smoother batter and frosting texture.
- This recipe was updated with new photos and notes in 2022 to improve clarity and results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 266mg | 11% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 54g | 108% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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