Ever since I discovered the magic of combining ripe bananas with a rich, creamy frosting, I’ve been obsessed with baking this Banana Cake with Nutella Buttercream. There’s something incredibly comforting about the warm aroma of banana cake baking in the oven, filling the kitchen with a sense of home and nostalgia. I remember the first time I made it, experimenting with overripe bananas that were too soft to eat on their own. The result was a moist, tender cake with a delicate sweetness, perfectly complemented by the silky, chocolatey Nutella buttercream. Since then, this cake has become a staple for celebrations, weekend treats, and even simple afternoons when I just need a little indulgence.
You will love this recipe because it strikes the perfect balance between sweet and nutty flavors. The bananas provide natural sweetness and moisture, while the Nutella buttercream adds a luxurious touch without overpowering the cake. This cake isn’t just delicious—it’s versatile. You can make it as a simple loaf, a layered birthday cake, or even as cupcakes for parties. It’s a treat that adapts beautifully to different occasions and presentation styles, making it ideal for both casual and formal gatherings.
Affordability is another reason this recipe quickly became a favorite. Most ingredients are pantry staples—ripe bananas, flour, sugar, eggs, and butter—making it an accessible dessert that doesn’t require expensive or exotic items. Nutella and basic baking supplies complete the recipe, keeping costs low while delivering a decadent result that tastes much more luxurious than it actually is.
The ingredients for this Banana Cake with Nutella Buttercream are simple and straightforward, yet they combine to create a flavor that’s both rich and comforting: ripe bananas, all-purpose flour, baking powder, baking soda, sugar, eggs, unsalted butter, milk, and vanilla extract for the cake; and for the frosting, Nutella, unsalted butter, powdered sugar, and a splash of milk to achieve that perfect creamy consistency. With just these few ingredients, you can create a dessert that impresses everyone, from family members to friends, while also being completely achievable for bakers of any skill level.
This cake has quickly become one of my go-to recipes, and I know it will become yours too. Its moist texture, natural sweetness, and indulgent frosting make it a winner every time, whether it’s a quiet treat for yourself or the centerpiece of a celebration.
How to Prepare Banana Cake with Nutella Buttercream
Preparing this Banana Cake with Nutella Buttercream is easier than it looks, and the result is a cake that’s moist, flavorful, and full of indulgent chocolate-hazelnut goodness. Follow these detailed steps carefully, and you’ll achieve bakery-quality results every time.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While the oven warms, prepare your baking pan by greasing it with butter or non-stick spray and lightly dusting it with flour, or line it with parchment paper. This ensures your cake releases easily without sticking.
Step 2: Mash the Bananas
Take 3–4 ripe bananas and place them in a large bowl. Using a fork or potato masher, mash the bananas until they are smooth with only a few small lumps remaining. This step is crucial because overripe bananas provide natural sweetness and moisture, which keeps your cake tender.
Step 3: Mix Wet Ingredients
In a separate large bowl, combine 1/2 cup (115g) of unsalted butter, softened at room temperature, with 1 cup (200g) of granulated sugar. Beat the mixture until light and fluffy, which usually takes 2–3 minutes. Then, add 2 large eggs, one at a time, mixing thoroughly after each addition. Add 1 teaspoon of vanilla extract to enhance the flavors.
Step 4: Combine Bananas and Wet Ingredients
Gradually fold the mashed bananas into the butter and sugar mixture, mixing until fully incorporated. The batter should be smooth and slightly thick. This step is where the cake starts developing its rich banana flavor.
Step 5: Mix Dry Ingredients
In another bowl, sift together 2 cups (250g) of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Add a pinch of salt to balance the sweetness. Gradually add the dry ingredients to the wet banana mixture, alternating with 1/4 cup (60ml) of milk to maintain a smooth, pourable consistency. Mix gently but thoroughly to avoid overmixing, which could make the cake dense.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, your kitchen will fill with the irresistible aroma of bananas and vanilla. Allow the cake to cool completely on a wire rack before frosting.
Step 7: Prepare Nutella Buttercream
While the cake cools, prepare the Nutella buttercream. In a large bowl, beat 1/2 cup (115g) of unsalted butter until creamy. Gradually add 1 1/2 cups (180g) of powdered sugar, mixing slowly to avoid a sugar cloud. Add 1/2 cup (150g) of Nutella and 1–2 tablespoons of milk to achieve a spreadable, smooth consistency. Beat the frosting for 2–3 minutes until light and fluffy.
Step 8: Frost the Cake
Once the cake has completely cooled, frost it generously with the Nutella buttercream. You can make a simple layer cake, a full sheet cake, or even cupcakes depending on your preference. If desired, garnish with chopped hazelnuts or banana slices for added texture and presentation.
Quick and Easy Tips
This recipe is surprisingly quick and easy. You can prepare the cake batter in about 15 minutes, and while it bakes, you can make the frosting. It’s a perfect combination of convenience and indulgence.
Customizable Options
The recipe is highly customizable. You can swap part of the all-purpose flour with whole wheat flour for a slightly healthier version, or add chocolate chips or chopped nuts for extra texture. You can even adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste.
Popularity
This cake is a crowd-pleaser. Its moist, banana-rich crumb paired with the creamy, chocolatey frosting appeals to children and adults alike. It’s perfect for birthdays, casual get-togethers, or simply as a treat to enjoy with coffee or tea.
PrintBanana Cake with Nutella Buttercream Frosting
This Banana Cake with Nutella Buttercream is a moist, flavorful cake perfect for any occasion. The natural sweetness of ripe bananas combines with a creamy, chocolatey Nutella frosting, making it a dessert that delights both kids and adults. It’s versatile, easy to prepare, and can be customized with additional toppings or variations.
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
Ingredients
For the Cake:
- 3–4 ripe bananas
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk
For the Nutella Buttercream:
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1/2 cup (150g) Nutella
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a baking pan or line it with parchment paper.
- Mash the bananas in a large bowl until mostly smooth.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Fold mashed bananas into the butter-sugar mixture until combined.
- Sift together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, alternating with milk. Mix until smooth.
- Pour batter into prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, then Nutella. Mix until smooth and fluffy. Adjust consistency with milk if necessary.
- Frost the cooled cake evenly. Optionally, garnish with banana slices or chopped hazelnuts.
Notes
Use very ripe bananas for maximum flavor and moisture.
Ensure the cake is completely cool before frosting to prevent melting.
Customize by adding chocolate chips or nuts to the batter.
FAQs
Q: Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Make sure to thaw them completely and drain any excess liquid before mashing, as too much moisture can affect the cake’s texture.
Q: How should I store the banana cake with Nutella buttercream?
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow the cake to come to room temperature before serving to restore its softness.
Q: Can I make this cake ahead of time?
Absolutely. You can bake the cake a day in advance and store it wrapped tightly in plastic wrap. Prepare the Nutella buttercream separately and frost the cake just before serving to ensure freshness.
Q: Can I substitute Nutella with another chocolate spread?
Yes, you can substitute Nutella with any chocolate-hazelnut spread or even a chocolate fudge spread if preferred. Keep in mind the flavor may slightly differ.
Q: Can I make cupcakes instead of a full cake?
Definitely. Divide the batter evenly into a lined muffin tin and bake for 18–22 minutes at 350°F (175°C). Frost once cooled, just like the full cake.
Q: How can I make the frosting less sweet?
You can reduce the powdered sugar slightly or increase the butter and Nutella ratio. Adding a pinch of salt can also balance the sweetness.