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Banana Nutella Cake

Nutella is one of my favorite ingredients to bake with. I grew up eating it and love adding it into cakes whenever I can. And let me tell you, it’s definitely the star in this banana Nutella cake recipe!

Nutella is swirled into the cake batter, drizzled between each layer, and the cake is frosted with Nutella buttercream.

image of a slice of banana Nutella cake on a plate

It’s a delightful combination and a total crowd pleaser!

Why is it Better to Use Overripe Bananas to Make Banana Cake?

Most banana cake recipes insist on using only the ripest bananas, including this one. But why are overripe bananas better to bake with??

image of ripe bananas, ready to be used to make banana bread

There are actually several reasons! The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.

Another benefit of baking with super ripe bananas is that they’re super easy to mash up. This ensures your banana cake layers have a uniform, even texture without any unexpected chunks of banana.

Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.

image of banana bread batter being made with super ripe, brown bananas

The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!

With all that in mind, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor!

Baking Hack: How to Quickly Ripen Bananas

If you only have yellow bananas and want that intense banana flavor, don’t worry!

You can easily turn yellow bananas brown in a matter of minutes. Preheat your oven to 300 F / 150 C and place your unpeeled bananas on a foil-lined baking sheet.

image of unripe bananas that have been placed on a foil lined baking sheet to be quickly ripened in the oven

Bake them for about 15 minutes, or until the banana skin is uniformly dark in color.

Let them cool on that pan for 10 minutes, then carefully peel and mash them.

image of unripe bananas that have been placed on a foil lined baking sheet to be quickly ripened by being baked the oven

I use this hack all the time for banana bread and it works like a charm.

Substitutions and Swaps in This Banana Nutella Cake

While I love this cake recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

image of nutella swirled banana cake layers that have been poured into 8-inch cake pans and are ready to be baked
  • Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes or until the skins of the bananas are black.
  • Lemon Juice – Fresh lemon juice really enhances the banana flavor in this recipe and prevents the mashed bananas from browning. It can be left out if needed though!
  • All-Purpose Flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend in its place if needed.
  • Unsalted Butter – If you only have salted butter, on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Baking Powder / Baking Soda – This recipe uses both leavening agents, and both are important to help this recipe rise correctly! Make sure both types of leavening agents are properly measured and haven’t expired.
  • Buttermilk – You can also use whole milk, full-fat yogurt, sour cream or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Eggs – If you don’t have eggs on hand or can’t eat eggs, you can try using flaxseed eggs.
image of a banana nutella cake layer

Nutella Banana Cake Decoration

Now onto my favorite part of any cake, the decoration!

I wanted to keep things simple with this cake, so I topped it with a drizzle of warm Nutella, fresh bananas / banana chips, and some chocolate chips.

I love this style because it’s super approachable and gives this cake an elegant look.

If you don’t plan to eat this cake immediately, wait to add the bananas to the top of the cake or use banana chips.

image of a nutella banana cake that's been decorated with a swirl of Nutella and banana chips

Making This Banana Nutella Cake in Different Sizes

I used 8″ cake pans to make this cake, but this recipe can be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!

You can make four 7″ or 6″ cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 29-33 minutes or until a toothpick comes out with a few moist crumbs.

One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly.

You can also use this recipe to make a Bundt cake! Bake time can vary based on the size and type of pan you use and can take anywhere from 45-75 minutes. I recommend using a toothpick to test for doneness and checking on it every 5-10 minutes once it’s been in the oven for 45 minutes.

The final variation of this recipe is cupcakes!! This recipe makes about 36 regular sized cupcakes. Fill 3/4 full and bake for 17-19 minutes or until a toothpick comes out with a few moist crumbs.

Making This Banana Nutella Cake in Advance & Storage Tips

Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good mix once it thaws to make it nice and smooth again.

A frosted cake can last in the fridge for up to 3 days. The buttercream locks in the moisture and keeps the cake fresh and delicious!

I don’t recommend freezing this cake, it gives the bananas a strange texture.

Tips for Making the Best Banana Nutella Cake:

  • Properly measure your flour (fluff, then spoon into the cup measure and level) or use a kitchen scale to measure your dry ingredients.
  • Take the time to properly cream together the butter and sugar. The mixture should look lighter in color after being mixed on high for 3 minutes.
  • Ingredients at room temp mix together better! Set any cold ingredients ahead of time.
  • Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that cake layers bake to the same height and bake more evenly.
  • Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • To help flatten the cake layers without ruining the Nutella swirl on top, use a slightly smaller pan (like a 7″ or 6″ pan) to gently press down on the cake layer right after they come out of the oven. This will make the layers so much easier to fill and stack.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
image of a bite of banana Nutella  cake on a fork

Let Me Know What You Think!

If you try this Nutella banana cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Also don’t forget to tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!

Other Recipes You Might Like:

Yield: 24

Banana Nutella Cake

image of a slice of banana Nutella cake on a plate

This banana Nutella cake is simply delectable! It's made with moist banana cake layers and frosted with the best Nutella buttercream frosting!!

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients

Banana Cake Layer Recipe (adapted from Sally's Baking Addiction)

  • 1 1/2 cups ripe bananas, mashed - about 3 large bananas (450g)
  • 2 tsp lemon juice (8g)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking powder (4g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp fine salt (3g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup granulated sugar (200g)
  • 2/3 cup light brown sugar, packed (133g)
  • 3 large eggs, room temperature (168g)
  • 2 tsp vanilla extract (8g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 1 cup Nutella, warm (300g)

Nutella Buttercream Frosting

  • 2 cup (4 stick) unsalted butter, room temperature (452g)
  • 2 tsp vanilla extract (8g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (875g)
  • 1/3 cup heavy cream (80g)
  • 2/3 cup Nutella (200g) - to be added in later

Additional Filling and Decorations

  • 1/2 cup Nutella, warm
  • 4-5 fresh bananas (optional)
  • 1/4 cup mini chocolate chips

Instructions

Banana Cake Layers

  1. Make the banana cake layers first. Preheat the oven to 350°F/175°C and grease and line 3, 8-inch cake pans. Set aside.
  2. Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.
  3. In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt together. Set aside.
  4. Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup of brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides and bottom of the bowl as needed.
  5. Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed.
  6. Mix in half of the dry ingredients on a low speed until just combined.
  7. Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. The batter will be on the thick side.
  8. Mix in the mashed bananas on a medium speed until just combined.
  9. Divide the batter evenly between the prepared pans. If desired, add small spoonfuls or drizzle warm Nutella (heated in the microwave for 30 seconds) on top of the banana cake batter.
  10. Use a small offset spatula or butter knife to drag horizontal and vertical lines through the batter to create a swirled pattern with the Nutella.
  11. Bake for 31-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If you don't add the Nutella swirl, reduce the bake time by 3 minutes.
  12. Remove the cakes from the oven and set on a wire rack. To help flatten the cake layers without ruining the Nutella swirl on top, use a slightly smaller pan (like a 7" or 6" pan) to gently press down on the cake layer right after they come out of the oven.
  13. Run an offset spatula around the edge of the pan to help release the cake layers from the pan.
  14. Let the cakes cool fully in the pan, then carefully remove them.

Vanilla and Nutella Buttercream

  1. As the cake layers bake and cool, make the Nutella buttercream.
  2. Beat 2 cups of unsalted butter on a medium-high speed for a minute with a paddle attachment or hand mixer until smooth and lighter in color. 
  3. Mix in 2 tsp vanilla extract and 1/2 tsp salt on a low speed.
  4. Slowly mix in 7 cups powdered sugar on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.
  5. Add 1/3 cup of heavy cream halfway through adding in the powdered sugar to make it easier to mix.
  6. Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
  7. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
  8. Stir by hand with a rubber spatula to get the frosting SUPER smooth.
  9. Wait to mix in the Nutella until after the cake has been crumb coated. Cover flush with plastic wrap to prevent crusting and set aside.

Banana Nutella Cake Assembly

  1. Stack and frost the cake layers on a 10-inch, grease-proof, cardboard cake round or flat plate.
  2. Spread a tablespoon of frosting in the center of the board to help keep the first cake layer in place.
  3. Spread a thick, even layer of vanilla buttercream on top of the cake layer, then drizzle and smooth 1/2 cup of warm Nutella on top of the frosting. If desired, top with fresh banana slices. Repeat with remaining layers.
  4. Next, cover the cake in a thin layer of frosting. Make sure you get enough frosting between the cake layers to fill any gaps and keep the filling place.
  5. Smooth using a large offset spatula and bench scraper, then chill in the freezer (5 mins) or fridge (30 mins) until the frosting is firm to the touch. This helps lock in the filling and makes it easier to get a perfect, second coat of frosting.
  6. As the cake chills, mix 2/3 cup of Nutella into the remaining buttercream. If the frosting seems too thick, add an additional Tablespoon or two of heavy cream.
  7. Remove the cake from the fridge or freezer, then add a second, thicker layer of Nutella frosting around the cake. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
  8. Top the cake with a circle of drizzled, warm Nutella, fresh bananas or banana chips, and some chocolate chips.

Notes

If you want to make this recipe in a different sized pan, please see the "Making This Banana Nutella Cake in Different Sizes" section above 🙂

Tips for Making the Best Banana Nutella Layer Cake

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Take the time to properly cream together the butter and sugar. The mixture should look lighter in color after being mixed on high for 3 minutes.
  • Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that cake layers bake to the same height and bake more evenly.
  • Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • To help flatten the cake layers without ruining the Nutella swirl on top, use a slightly smaller pan (like a 7" or 6" pan) to gently press down on the cake layer right after they come out of the oven. This will make the layers so much easier to fill and stack.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making this Banana Nutella Cake in Advance and Storage Tips

  • Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
  • This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good mix once it thaws to make it nice and smooth again.
  • A frosted cake can last in the fridge for up to 3 days. The buttercream locks in the moisture and keeps the cake fresh and delicious!
  • I don't recommend freezing this cake, it gives the bananas a strange texture.

Note: If you don't plan to eat this cake immediately, the bananas on the top of the cake will brown! To prevent this, you can either brush the bananas with lemon juice to prevent browning or use banana chips.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 505Total Fat 17gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 4gCholesterol 50mgSodium 229mgCarbohydrates 84gFiber 3gSugar 64gProtein 5g

Jessie

Thursday 20th of October 2022

I want to add a feuiletine to the middle of the cake for some crunchyness. What do you suggest?

Chelsweets

Sunday 23rd of October 2022

Hi Jessie,

To be totally honest, I've never used a feuiletine in a cake before! If it were me and I wanted to add some crunch to this cake, I'd probably just add some toasted hazelnuts!!

Lainy Fenwick

Monday 1st of August 2022

Hi this sounds yummy and I would love to make it ,but out of all your size tin conversions mine wasn’t there!! I use x3 9” cake tins so do I need to double the recipe or times it by one and a half Thank you Lainy

Chelsweets

Sunday 7th of August 2022

Hi Lainy,

So sorry about that! I would recommend making one and half batches to make 3 or 4 9-inch cake layers. I hope that helps, happy baking!

Caroline Shaheen

Sunday 24th of July 2022

How many cups of batter does 1 batch make? I am planning on making a two tiered 6 in. and 4 in. cake and from your "cake batter per pan guide" I am going to need 2 1/2 cups of batter of for the 4 in. tier and 5 1/4 cups of batter for the 6 in. tier.

Thank you!

Chelsweets

Sunday 24th of July 2022

Hi Caroline,

Great question! This recipe makes about 10 cups of batter :) I love that you're using my cake batter guide!!! I'd recommend making one batch of batter and just making an extra little cake layer to snack on since you'll have a bit more batter than you need. Happy baking!

Aditi kadur

Monday 14th of September 2020

Can this recipe be made with whole eggs? If yes, how many?

shayna

Sunday 29th of March 2020

Hi! can I use a 8×1.5 inch cake pans to bake the layers? Will the batter overflow?

Chelsweets

Sunday 29th of March 2020

Hi Shayna,

If you bake three cake layers, those pans should be just barely tall enough! I don't think it should overflow, but maybe place a pan on the rack underneath just to be safe <3 Hope that helps, happy baking!

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