Decadent Banana Cake with Rich Nutella Buttercream Recipe
Introduction
Banana Cake with Nutella Buttercream is a delightful treat combining the rich flavors of ripe bananas and creamy, chocolaty Nutella frosting. It’s perfect for celebrations or a simple indulgence with a cup of coffee.
Ingredients
- 3 ripe bananas
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup Nutella
- 1/2 cup unsalted butter (for buttercream), softened
- 1 to 1.5 cups powdered sugar (for buttercream)
- 1-2 tablespoons milk or cream (optional, for buttercream consistency)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, mash the ripe bananas until smooth. Add the softened butter and sugar, and beat until creamy.
- Step 3: Beat in the eggs one at a time, mixing well after each addition.
- Step 4: Gradually add the flour to the banana mixture, stirring just until combined. Avoid overmixing.
- Step 5: Pour the batter into the prepared cake pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Step 7: To prepare the Nutella buttercream, beat 1/2 cup softened butter until fluffy. Gradually add powdered sugar, mixing until smooth.
- Step 8: Beat in the Nutella until fully combined. Add milk or cream if needed to reach a spreadable consistency.
- Step 9: Once the cake is completely cool, spread the Nutella buttercream evenly over the top and sides of the cake.
Tips & Variations
- Use very ripe bananas for the best natural sweetness and moisture in the cake.
- For added texture, fold in chopped walnuts or pecans into the batter.
- If you prefer a lighter frosting, try mixing the Nutella with cream cheese instead of butter.
- Chill the buttercream briefly if it becomes too soft to spread.
Storage
Store the finished cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture. You can also freeze the cake, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant banana puree instead of fresh bananas?
Fresh ripe bananas provide the best flavor and moisture. Instant banana puree can be used, but might alter the texture slightly.
How do I know when the banana cake is fully baked?
Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
PrintDecadent Banana Cake with Rich Nutella Buttercream Recipe
A moist and flavorful banana cake topped with rich and creamy Nutella buttercream, perfect for celebrations or a delightful dessert treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Cake
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Nutella Buttercream
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup Nutella
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Banana Cake Batter: Preheat the oven to 350°F (175°C). In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Cake: Grease and flour a 9×5 inch loaf pan or an 8-inch round cake pan. Pour the batter evenly into the pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
- Prepare Nutella Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth and fluffy. Mix in Nutella, vanilla extract, and heavy cream, continuing to beat until the buttercream is light and spreadable. Add more cream or powdered sugar to reach desired consistency.
- Frost the Cake: Once the banana cake is completely cooled, spread the Nutella buttercream evenly over the cake using a spatula or knife. Decorate as desired and serve.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the cake tender.
- Adjust the buttercream consistency with more cream or powdered sugar if needed.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- This cake can also be made into cupcakes; adjust baking time to about 20-25 minutes.
Keywords: banana cake, nutella buttercream, dessert, moist cake, birthday cake, chocolate hazelnut frosting
