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Banana Cake with Nutella Frosting Recipe

Banana Cake with Nutella Frosting Recipe
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★★★★★

5.3 from 8 reviews

This moist and flavorful Banana Cake with Nutella Frosting combines ripe bananas and ground hazelnuts in a tender cake, topped with a rich and creamy Nutella frosting. Perfect for banana lovers and chocolate hazelnut fans alike, this cake offers a delightful blend of textures and tastes, ideal for celebrations or a special dessert treat.

Ingredients

Scale

Cake Ingredients

  • 3 cups well mashed bananas (about 6 medium bananas)
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 4 large eggs, at room temperature
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2 cups ground hazelnuts or hazelnut meal

Nutella Frosting Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 13 oz jar of Nutella
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups confectioner’s sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup heavy cream or milk

Instructions

  1. Prepare the pans: Preheat oven to 350°F (175°C). Lightly spray two 9-inch nonstick cake pans and line the bottoms with parchment paper circles to prevent sticking.
  2. Mix wet ingredients: In a large bowl, cream together the mashed bananas and both sugars until smooth. Add the vegetable oil, eggs, sour cream, and vanilla extract, beating until well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add dry ingredients: With the mixer on low speed, add the baking soda and salt, then gradually add the all-purpose flour, one cup at a time, mixing just until incorporated. Gently fold in the ground hazelnuts to distribute evenly throughout the batter.
  4. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out moist but without wet batter clinging to it.
  5. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
  6. Prepare the Nutella frosting: In a mixing bowl, cream together the unsalted butter, Nutella, sour cream, and vanilla extract until smooth. Gradually beat in the confectioner’s sugar and cocoa powder. Mix in the heavy cream or milk until the frosting is thick, glossy, and spreadable. Adjust consistency by adding more cream to thin or more sugar to thicken as desired. For an easy method, process all ingredients in a food processor until silky smooth.
  7. Frost the cake: Once the cakes are completely cooled, evenly spread the Nutella frosting between the cake layers and over the top and sides. Serve and enjoy this decadent banana and hazelnut cake.

Notes

  • Use ripe bananas with lots of brown spots for the best natural sweetness and flavor.
  • Room temperature eggs and butter ensure better mixing and a smoother batter/frosting texture.
  • Ground hazelnuts add a lovely nutty depth; you can substitute with almond meal if preferred.
  • If you don’t have sour cream, Greek yogurt is a suitable substitute for both the cake and frosting.
  • To store, keep the cake covered in the refrigerator for up to 3 days or freeze layers separately for longer storage.
  • For a dairy-free version, substitute the butter, sour cream, and cream with appropriate nondairy alternatives.

Nutrition

Keywords: Banana cake, Nutella frosting, hazelnut cake, banana dessert, chocolate hazelnut frosting, moist banana cake

Find it online: https://freshrecipehub.com/banana-cake-with-nutella-frosting-recipe/