0 from 291 votes
Chocolate Nutella Banana Cake
This banana Nutella cake is sure to bring the kid out of you. The moist banana cake layers and Nutella-spiked frosting are a match made in heaven. Yum!
Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 50 mins
Servings: 14 Servings
Calories: 765 kcal
Course:
Dessert , Cake
Cuisine:
American , Russian
Ingredients
Banana Sponge Cake
- 1/2 cup unsalted butter softened
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 3 ripe bananaas
Chocolate Nutella Cream
- 2 1/2 cups chocolate chips
- 3/4 cup heavy whipping cream
- 1 cup unsalted butter softened at room temperature
- 1 cup Nutella
- 1 cup heavy whipping cream extra cold
Instructions
Banana Sponge Cake
- Pull the butter out of the fridge and let it soften at room temperature. In a bowl, combine the flour, baking powder, and baking soda.
- In a stand mixer, beat the softened butter, vanilla extract, and sugar until the texture is smooth.
- Beat the eggs into the butter mixture. Fold in half of the flour mixture into the butter mixture.
- Fold the sour cream into the batter, followed by the rest of the flour mixture. Stir everything together until the texture is smooth.
- Mash the bananas until smooth and stir into the cake batter.
- Pour the cake into into an oiled 7 or 9-inch round pan. Bake it at 350°F for 30-40 minutes. To gauge doneness, stick a toothpick into the center of the cake. If it comes out clean, it's ready! Allow the cake to cool to room temperature.
- Slice the cake into three even layers.
Cup of Yum
Chocolate Nutella Cream
- Bring the heavy whipping cream to a light boil. Pour the heavy whipping cream over the chocolate chips and let the mixture sit for a few minutes to allow the chocolate to melt. Whisk until smooth and set it aside to cool at room temperature.
- Beat the butter and Nutella together. Stir in the chocolate mixture. Add heavy whipping cream and whip until stiff peaks form.
- Spread a generous amount of cake cream between the cake layers. Using the remainder of the cream, frost the outside of the cake.
- Decorate the cake as you wish. A little dusting of cocoa powder and chocolate chunks around the edges is our favorite!
Nutrition Information
Calories
765kcal
(38%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
54g
(83%)
Saturated Fat
36g
(180%)
Cholesterol
137mg
(46%)
Sodium
102mg
(4%)
Potassium
302mg
(9%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
1375IU
(28%)
Vitamin C
2.6mg
(3%)
Calcium
125mg
(13%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 14Servings
Amount Per Serving
Calories 765
% Daily Value*
| Calories | 765kcal | 38% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 54g | 83% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 137mg | 46% |
| Sodium | 102mg | 4% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 125mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.