Description
This moist and flavorful Banana Cake with Nutella Frosting combines ripe mashed bananas and ground hazelnuts to create a wonderfully textured cake. Topped with a rich and creamy Nutella buttercream frosting, this dessert offers a perfect balance of sweetness and nuttiness, ideal for celebrations or as a delightful treat.
Ingredients
Cake
- 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, room temperature
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 tsp baking soda
- 1 tsp salt
- 4 cups all-purpose flour
- 2 cups ground hazelnuts or hazelnut meal
Nutella Buttercream Frosting
- 8 Tbsp unsalted butter, room temperature
- 13 oz jar of Nutella
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 cups confectioner’s sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream or milk
Instructions
- Prepare Pans: Set the 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.
- Mix Wet Ingredients: Cream the mashed bananas with granulated sugar and light brown sugar until smooth. Then add vegetable oil, eggs, sour cream, and vanilla extract. Beat the mixture well, scraping down the bowl as needed to combine thoroughly.
- Add Dry Ingredients: With the mixer on low speed, gradually add baking soda, salt, then the all-purpose flour one cup at a time. After all the flour is incorporated, gently fold in the ground hazelnuts or hazelnut meal. Scrape the bowl’s sides and bottom to ensure an even mixture.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out moist but without wet batter attached.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes. Then, carefully remove them and transfer to a wire rack to cool completely before frosting.
- Make Nutella Frosting: In a mixing bowl, cream together the unsalted butter, Nutella, sour cream, and vanilla extract until smooth. Beat in confectioner’s sugar and unsweetened cocoa powder until combined. Mix in heavy cream or milk until the frosting is thick, glossy, and spreadable. Adjust consistency by adding more cream for thinning or more sugar for thickening. (Optional: Use a full-sized food processor for smooth, silky frosting with less mess.)
- Frost the Cake: Once the cakes are completely cool, spread the Nutella frosting evenly over the surfaces. Assemble the layers if stacked. Serve and enjoy your delicious Banana Cake with Nutella Frosting!
Notes
- Ensure bananas are well mashed for a smooth cake batter and even flavor distribution.
- Room temperature eggs and butter help create a smoother batter and frosting consistency.
- Use parchment paper to prevent cake from sticking to pans and to achieve cleaner removal.
- If you prefer, ground hazelnuts can be substituted with hazelnut meal for a finer texture.
- Adjust frosting consistency by adding more cream or sugar according to your preferred thickness.
- Make sure cakes are fully cooled before frosting to prevent melting the frosting.
- You can store frosted cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
