This decadent chocolate Nutella banana cake features sour cream infused banana cake slathered with Nutella cake cream. Get ready to go bananas for it!
Much like peanut butter and jelly, Nutella and bananas were made for one another. In this kid-friendly cake, layers of moist banana cake are alternated with creamy, Nutella frosting. What better way to use those overripe bananas you have hanging out on your counter?
Nutella obsessed? Try our crazy easy Nutella twists for a quick dessert or snack.
The Key to Moist Banana Nutella Cake
There are two powerhouse ingredients we use in this cake to make it melt-in-your-mouth moist: super ripe bananas and sour cream. The combination of the two creates an insanely decadent cake texture that has the right balance of sweet and tang.
How to Make this Banana Nutella Cake Recipe
Making this banana Nutella cake requires you to whip up fresh banana cake and a simple Nutella buttercream.
- Make the Cake Batter: In a bowl, combine the all-purpose flour, baking powder, and baking soda. In a stand mixer, beat the softened, unsalted butter with the sugar and vanilla extract. Beat the eggs into the butter mixture. Fold in half of the flour mixture into the butter mixture. Next, fold in the sour cream into the batter, followed by the rest of the flour mixture. Stir until well-combined.
- Mash the Ripe Bananas: Next, mash 3 medium bananas in a medium bowl. Stir the mashed banana into the cake batter (make sure the sides of the bowl are completely scraped and incorporated – you don’t wanna miss out on any banana flavor!)
- Bake the Cake: Pour the cake batter into round cake pan oiled with cooking spray and bake in the oven 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 and slice it into 3 layers.
- Make the Cake Cream: Bring the heavy whipping cream to a light boil and pour it over the chocolate chips. Whisk until smooth and cool to room temperature. Beat the butter and Nutella together and stir it into the chocolate mixture. Add cold heavy whipping cream and beat until stiff peaks.
- Assemble the Cake: Spread a generous amount of cake cream between the cake layers. Use the remainder of the cake cream to frost the outside of the cake.
- Decorate the Cake: Dust the cake with a little cocoa powder and add some chocolate chunks around the edges. Slice and go bananas!
4 Tips for Making a Chocolate Banana Nutella Cake
From our kitchen to yours, find a couple of helpful tips to help you nail this banana cake recipe.
- Use ultra-ripe bananas. The riper the banana, the sweeter it is. To get the most out of this tasty cake recipe, let your bananas turn as black as possible.
- Allow the cake to completely cool before you frost it. To prevent the Nutella frosting from melting, allow the banana cake to cool down completely at room temperature before slicing and frosting it.
- Use the “toothpick test”. 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.
- Smooth out the frosting by using the “warm knife trick”. If you need to smooth out the cake frosting, dip your knife or spatula into warm water every once in awhile. The heat will help smoothen out the bumpy spots!
Best Practices for Storage
To keep the banana Nutella cake fresh for up to 5 days, store it in an airtight cake container in the fridge. This will prevent the cake from absorbing any smells in the fridge, while also protecting it from getting damaged in between snacking.
What’s the difference between banana bread and banana cake?
Banana bread is typically made without frosting and its more dense and less sweet, while banana cake comes frosted and is fluffier and sweeter in taste. The common thread between the two? Both are great ways to use overripe bananas!
Can you make this banana Nutella cake without sour cream?
While sour cream is recommended, you can swap it out for equal parts Greek yogurt. Either ingredient adds so much moisture and tang to the cake.
Can you use just Nutella to frost banana Nutella cake?
Nutella is much too thick to use as frosting all on its own. That’s why we incorporate it into a fluffy cake cream to make it easily spreadable.
Why is your banana Nutella cake so dense?
One of the key reasons banana Nutella cake comes out too dense is using too much flour. To properly measure the flour, spoon it into the measuring cup loosely versus packing it in tightly. This makes all the difference!
More Banana Desserts to Try
- Banana Bread Recipe (The Best) – Classic banana loaf recipe
- Cranberry Banana Oat Muffins – Hearty banana muffins
- Banana Almond Whoopie Pies – Banana and almond sandwich pies
- Banana Walnut Apple Bread Recipe – Moist apple and banana bread
- Banana Chocolate Chip Muffins – Banana muffins with semi sweet chocolate chips.
Banana Sponge Cake
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
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.
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!