Last Updated: November 13, 2026
If you love banana cake and Nutella, get ready for a match made in heaven! This foolproof Banana Nutella Cake is incredibly moist, tender, and loaded with chocolate-hazelnut goodness. I honestly can’t remember when I first started baking it, but I will never forget how excited my kids got every time it came out of the oven.
Why Banana and Nutella Are the Perfect Combination
Some flavor pairings speak for themselves, and this is definitely one of them. Ripe bananas bring a deep, natural sweetness to the cake, while a generous layer of creamy Nutella and fresh banana slices adds a luscious richness that takes every bite to the next level.
A Homemade Banana Nutella Cake Everyone Will Love
As much as I adore a classic banana cake, I love it even more layered with Nutella and banana slices right through the center! That irresistible hazelnut spread elevates this homemade banana cake into something truly special. It is the kind of treat that has everyone reaching for seconds, and every friend who tries a slice inevitably asks me for the recipe, which is always the best compliment! Whether you serve it with your morning coffee, enjoy a slice during afternoon tea, or bring it to a family gathering, this Banana Nutella Cake is sure to become a favorite. If you have ripe, spotty bananas on your counter and a jar of Nutella in your pantry, you already have everything you need to bake this irresistible treat!
A Special Birthday and a Homemade Banana Nutella Cake
Today, my eldest son, Hicham, turns 22! You will always remain my little bundle of joy and a precious piece of my heart. The birthday cake I baked today is soft and sweet, but it could never be as sweet as you. Happy birthday, my love.
Expert Tips for Making the Best Banana Nutella Cake
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Preheat the oven: Always preheat your oven before putting the cake in. This ensures the cake starts baking at the correct temperature.
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Measure the flour correctly: Too much flour can make the cake dry and dense. For the most accurate results, use a kitchen scale.
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Let the cake cool: Allow the cake to cool before slicing so it has time to set and the slices hold together nicely.
Frequently Asked Questions About Banana Nutella Cake
Can I use overripe bananas to make Banana Nutella Cake?
Absolutely! In fact, overripe bananas are ideal for this recipe. Look for bananas with plenty of brown spots on their skins. They are sweeter, softer, and more flavorful, making them perfect for baking. It is also a wonderful way to use up those ripe bananas sitting in your fruit bowl.
Can I make this banana cake without Nutella?
Of course! You can omit the Nutella, and the cake will still be delicious, with a lovely natural banana flavor. However, I personally wouldn’t skip it! Bananas and Nutella are a match made in food heaven, and that rich chocolate-hazelnut layer makes this cake extra special.
Can I add nuts to Banana Nutella Cake?
Yes! Crushed or chopped hazelnuts are a wonderful addition because they complement the chocolate-hazelnut flavor of Nutella. You can fold them into the batter or sprinkle some over the top before baking for extra crunch.
Should the ingredients be at room temperature?
Yes, I recommend bringing the refrigerated ingredients to room temperature before starting. Room-temperature ingredients combine more evenly, helping create a smooth, well-blended cake batter and a tender crumb.
Why shouldn’t I overmix the cake batter?
Overmixing the batter after adding the flour can develop too much gluten, resulting in a dense or tough cake. Mix just until the flour disappears and the ingredients are incorporated. A few small lumps are perfectly fine!
Can I dust Banana Nutella Cake with powdered sugar?
Absolutely! Once the cake has completely cooled, you can dust the top with powdered sugar for a simple, pretty finishing touch. It adds a lovely contrast to the rich chocolate-hazelnut flavor.
Can I prepare the cake batter ahead of time?
For the best results, I recommend baking the cake shortly after preparing the batter. This helps preserve its leavening power and gives you the best texture. You can, however, measure the dry ingredients and prepare the other ingredients in advance.
How do I know when Banana Nutella Cake is fully baked?
Insert a wooden toothpick into the cake, avoiding the center Nutella layer. If it comes out clean or with a few moist crumbs attached, the cake is ready.
How to Store Banana Nutella Cake
At Room Temperature or in the Refrigerator
Once completely cooled, store the cake in an airtight container at room temperature for up to 2 days, provided your kitchen is not too warm. For longer storage, refrigerate it in an airtight container.
Freezing Banana Nutella Cake
Yes! This cake freezes beautifully. Allow it to cool completely, then cut it into individual slices. Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil, or place the slices in a freezer-safe airtight container. Freeze for up to 3 months for the best quality. When ready to enjoy, thaw individual slices in the refrigerator or at room temperature until completely defrosted.
More Delicious Banana Breads and Cakes to Try
If you love baking with ripe bananas and are looking for more delicious ways to use them, there are plenty of creative treats to try next. For a zero-waste twist on a classic loaf, check out my Whole Banana Bread with Banana Peels (Surprisingly Delicious!), or explore rich Middle Eastern flavors with a moist Banana and Date Bread with Tahini and Carob Molasses. If you are in the mood for something extra decadent, my Chocolate Banana Bread is guaranteed to satisfy your chocolate cravings, while a Swiss Roll with Nutella, Mascarpone and Bananas makes an elegant, creamy dessert for special occasions.
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Out-of-This-World Banana Nutella Cake (Moist & Easy)
Description
Ingredients
- 2 ripe bananas mashed
- 2 bananas sliced
- 1 cup Nutella
- 2 cups all-purpose flour
- 1 cup sugar
- 2 eggs at room temperature
- 1/2 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup 1 stick butter, softened
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Powdered sugar for dusting (optional)
Instructions
- Grease and butter a large loaf pan with an 8-cup capacity.
- Preheat the oven to 180°C (350°F). Position a rack in the center of the oven.
- Combine the milk and lemon juice in a small bowl and set aside.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Using an electric mixer, beat the butter in a large mixing bowl on medium speed until creamy.
- Add the sugar and mashed bananas and beat for about 20 seconds until combined.
- Add the eggs, one at a time, beating for about 1 minute. Add the milk mixture and beat for another 20 seconds.
- Sift the flour mixture over the wet ingredients. Scrape down the sides of the bowl and mix until just incorporated. Do not overmix.
- Pour half of the cake batter into the prepared loaf pan. Arrange the banana slices evenly over the batter, then spread the Nutella over the banana slices.
- Pour the remaining batter evenly over the top, covering the banana slices and Nutella.
- Bake for 50–55 minutes, or until a knife inserted into the center of the cake comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan. Carefully invert it onto a serving plate. Dust with powdered sugar, if desired. Slice and enjoy!
3 Comments
Would love a piece of cake.
This sounds so good that I am pinning it to try! And Happy Birthday Hicham!
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