Banana Hazelnut Cake With Nutella Frosting

Updated. Originally 19th April 2019

This tender crumb, moist banana cake slathered in a cream cheese nutella frosting makes for the perfect dessert of snack cake. It is a wonderful combination of banana and chocolate hazelnut. We all know how good a slice of warm banana bread is. It makes the kitchen smell heavenly when it’s baking and it’s the best way to use up ripe or over ripe bananas. Another great way to use those ripe bananas is in a banana cake. I have a long list of banana cakes to try but this one in particular came to me via the Cook Real Food Every Day magazine that was mailed to me. I absolutely love their magazine issues and was so happy to receive a copy of their spring issue. It always has some wonderful inspiration for simple and delicious meals, meal plans and desserts.

You all know I love Nutella so making and sharing this recipe was a give in. The cake is fluffy with a very moist spongy texture, a lot less dense than a banana bread which makes it more of a dessert than a breakfast bread. The toasted hazelnuts infuse the cake with that nutty hazelnut flavour and add a bit of texture to the cake in each bite. Also adding to the texture of the cake is the chocolate chips I added to the recipe. I couldn’t help myself - I love adding them to my banana bread and just needed to add them to this cake as well. It’s such a delicious cake and can easily be eaten as is without a frosting. Why stop there though when you can add a Nutella frosting? A thick fudgey layer of cream cheese Nutella buttercream that is. I had a bit of leftover frosting and whatever doesn’t get eaten by the spoonful could easily go on waffles of pancakes to make them extra special. We topped the cake with chocolate curls and a dash of flaky salt too. It’s a simple one bowl kind of cake and is so delicious. The texture of it elevates it beyond a simple banana bread and the frosting takes it even higher. The whole family couldn’t get enough and it will definitely be on repeat. I think you will love it too if you are a hazelnut spread nut like I am!

Nutella Banana Cake Recipe Ingredients

• BUTTER: I use unsalted butter for the batter and the frosting. As I mention in the recipe notes I tested this recipe out with melted butter for the batter and it worked just as well.
• SUGAR: You will need brown sugar and granulated sugar for the batter for sweetness and moisture.
• BANANAS: Over ripe bananas are usually best for banana baked goods including this cake - they add a natural sweetness to baked goods. You can also use frozen bananas too. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. You will need 1 cup or 2-3 large bananas.
• BUTTERMILK: Buttermilk gives baked goods just the best texture, moisture and helps with the leavening as well as adding to the flavor. If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk. If you don’t have any or don’t want to make any feel free to substitute it with plain yogurt or sour cream.
• EGGS: I use large and room temperature eggs so they incorporate into the batter better.
• VANILLA: I always use pure vanilla extract for best flavor.
• FLOUR: I use all purpose flour. I have not tested this recipe with gluten free flour.
• BAKING POWDER, BAKING SODA & SALT: Just a little of each for leavening and flavour
• HAZELNUTS & CHOCOLATE CHIPS: I like to use lightly toasted chopped hazelnut and semi-sweet chocolate chips in the batter. If you prefer to leave them out you can - the cake is great either way. You can also sub the chocolate chips with butterscotch chips as well.
• CREAM CHEESE: Room temperature cream cheese is what you will need for the Nutella Frosting.
• POWDERED SUGAR: You will need powdered sugar for the frosting.
• CREAM: You will need cream or milk to thin out the frosting.
• NUTELLA: I usually always have Nutella in my pantry but if you prefer to use a different chocolate hazelnut spread you can. You will need 1 cup of nutella. This cake also works well with creamy peanut butter.
  
  

How To Make Banana Nutella Cake:

• Whisk Dry Ingredients: In a medium size bowl whisk together the flour, baking soda, baking powder and salt
• Mash Banana With Butter: Use a fork or a potato masher to mash the bananas. Cream sugar and butter then add mashed banana and combine.
• Mix in Buttermilk, Eggs & Vanilla: until well combined.
• Fold Dry Ingredients into Wet ingredients: Gently fold in the dry ingredients until just combined.
• Fold Hazelnut & Chocolate Chips Into Batter: Gently fold in the add ins and try not to over mix the batter.
• Bake, Cool, Frost, Slice & Enjoy: Bake until golden and toothpick tester comes out clean, cool on rack in pan for 10 mins then remove from pan and cool completely. Prepare frosting, dollop and smooth over top of cooled cake, sprinkle with chopped hazelnuts or shaved chocolate then slice and serve.
  
  

Tips for Making Delicious Banana Cake Every Time:

• Don’t over mix the batter - this will create a drier denser bread - but at the same time make sure the mashed bananas are well incorporated and distributed within batter
• Don’t over bake the cake - as soon as the tester comes out with just a couple crumbs you are done - over baking will also create a drier cake (the cake will continue to bake from heat of pan)
• Use overripe bananas - you know the ones - spotty brown and soft are perfect for banana bread
• What if I don’t have ripe bananas - no problem you can ripen bananas by baking them in the oven. Place the bananas (unpeeled) on a baking sheet and bake at 250°F until soft,(and they will turn golden as well) about 15-20 minutes. Let them cool then peel and mash, and use as instructed in the recipe
• Measure all of the ingredients carefully before starting recipe.
• Using room temperature ingredients allows everything to properly combine and will lead to a better bake.
  
  

Banana Cake Storage & Freezing.

• STORAGE: Allow cake to cool completely, then cover it with plastic wrap or store it in an airtight container. Unfrosted cake can be stored at room temperature for up to 3-4 days to help keep it moist or in the fridge for any longer. If the cake is frosted it must be stored in the fridge as it contains cream cheese.
• FREEZING: Freeze slices or whole cake. Once cake is fully cooled, cut it into slices or leave it whole. Wrap each slice or the whole cake tightly in plastic wrap, then with a layer of foil or in an airtight container or ziplock bag bag/ freezer-safe bag. Freeze for 1-2 months. Thaw in the fridge overnight or at room temperature. I don’t recommend freezing the cake with frosting as the texture of the frosting will change. Prepare frosting and frost cake when cake is thawed.
  

Recipe

Ingredients

For the Cake

• 1⅔ cups (208 g) all-purpose flour
• 1 teaspoon (5 g) baking powder
• ¾ teaspoon(3.75 g) baking soda
• ½ teaspoon (1.5 g) kosher salt
• ½ cup (113 g) unsalted butter, softened
• ⅔ cup (133 g) granulated sugar
• ⅓ cup (73 g) firmly packed light brown sugar
• 1 cup (227 g) mashed banana
• ½ cup (120 g) whole buttermilk, room temperature
• 2 large eggs(100 g), room temperature
• 1 teaspoon (4 g) vanilla extract
• ½ cup (57 g) chopped toasted hazelnuts
• ½ cup (85g) semi-sweet chocolate chips

For the Frosting

• 1 cup (256 g) Nutella
• ½ cup (115 g) cream cheese, room temperature
• ¼ cup (57 g) unsalted butter, softened
• 2 cups (240 g) confectioners’ sugar
• ½ teaspoon (2 g) vanilla extract
• ¼ cup teaspoon (0.75 g) kosher salt
• 2 tablespoons (30 g) heavy whipping cream, room temperature
• Chocolate shavings for garnish
  
  

Directions

Prepare Pan & Preheat Oven

1. Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with cooking spray; line pan with parchment paper

Prepare Batter

2. In a medium bowl, whisk together flour, baking power, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides and bottom of the bowl.
4. Add mashed banana, butter milk, eggs, and vanilla, and beat until well combined.
5. With mixer on low speed, add flour mixture to butter mixture in 2 additions, beating until just combined with a streak or two of flour still left.
6. Fold in chopped hazelnuts and chocolate chips if adding with a rubber spatula.
7. Spoon batter into prepared pan. Use an offset spatula to spread it out evenly. Transfer pan to preheated oven and bake until a toothpick / skewer inserted in centre comes out clean, 30-35 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.

For The Nutella Frosting

8. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl using hand mixer), beat the Nutella, cream cheese, and butter at medium speed until creamy and no lumps remain, about 2 minutes. With mixer on low speed, add confectioners’ sugar, ½ cup (60 g) at a time, beating until well combined, stopping to scrape sides and bottom of bowl as needed. Beat in vanilla and salt. Add cream, and beat at medium speed until light and fluffy, about 30 seconds. Spread frosting on top of the cake. Garnish with chocolate shavings, or chopped hazelnuts if desired.
   
   

Recipe Note

• I tested this recipe with melted butter for the cake batter and it worked just as well. So feel free to cream the room temperature butter or melt it. I also tested it by just using a whisk and spatula when I melted the butter and it worked just as well.