Banana and Nutella cake with coffee icing is a beautiful combination of a few flavors that just work together so well. Try it and see that everyone loves it!
If I had to pick 10 foods to take onto a deserted island with me to eat for the rest of my life, you can bet your hazelnuts that one of those foods would be Nutella.
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UPDATE (Mar. 2018): I wrote this 5 years ago, and since then, I’m not to discover that Nutella uses a significant amount of palm oil (second ingredient) which is destroying orangutangs’ habitats. Since visiting Turin, the home of gianduia, I’ve discovered that the “real” stuff makes me want to dump Nutella in the garbage! This is one such product. Yes, it’s expensive, so you may not want to bake with it, however Costco also has a palm oil-free chocolate hazelnut spread.
You may also enjoy this banana coconut cake recipe.
Because my mother was born in Italy, I’ve been lucky enough to have grown up with Nutella. In fact, I actually filled out a request card at Trader Joe’s shortly after moving to California, asking them to carry Nutella. At that time, you’d either have to go to Italy get this “food of the gods” or find some tiny Italian shop that would sell it for 10x the price it sold for in Italy. At this time, there was no palm oil in Nutella.
Trader Joe’s was one of the first grocery store chains to stock Nutella. Shortly thereafter, it could be found at almost every major grocery store. Am I the one responsible for Nutella’s popularity in the US? Hmmm, a difficult question, (ha ha!), but more importantly, are you taking advantage of the fact that you no longer need to travel to Italy just to taste it?
CHOCOLATE HAZELNUT SPREAD FILLED DOUGHNUTS
My fellow chocolate hazelnut spread loving friend, Jeff, sent me a recipe over a year ago for a banana and Nutella cake, and I made it, but the recipe made a really tiny cake. I decided to double it, made a few tweaks, and baked it in a bundt pan, and the end result was, well–you can see for yourself.
This is a very moist cake; it’s not a typical banana bread, as it has a lovely chocolate hazelnut swirl throughout. As you can see from the photos, it is unquestionably a cake you can proudly serve for dessert, or easy enough to have as an afternoon snack with a cup of tea or coffee. If you make this banana and Nutella cake, let me know what you think in the “write a review” tab below.
Not ready to bake a cake, or is it too hot to put the oven on? Try these Nutella waffles, or this banana recipe now and make the cake later!
Banana and Nutella Cake
with Coffee Icing
adapted from a recipe by Mary Bilyeu makes one bundt cake
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350º F (175º C) and grease and flour a bundt pan.
Make the banana and Nutella cake batter.
Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.
Next, add mashed bananas, yogurt and buttermilk and mix well.
Add dry ingredients, and stir until combined.
Remove about 2 cups of the mixture and place in a small bowl. Stir in the chocolate hazelnut spread until evenly mixed.
Place about one third of the white batter into the prepared bundt pan, then top with the entire bowl of the chocolate mixture, and finish putting the rest of the white batter on top.
(Optional: place some crushed hazelnuts in the bottom of the pan, if desired)
With a knife, make a swirling pattern into the batters. I went around twice.
Bake the banana and Nutella Cake.
Place into prepared oven, and bake for 50 to 60 minutes or until tester comes out clean. After about 10 minutes, remove cake from pan and place on cooling rack.
Make the coffee icing.
Meanwhile, place confectioner’s sugar and coffee into a small bowl and mix together until a thick, but runny consistency is reached, which will drizzle down the cake, without running off completely.
Drizzle icing onto cake when completely cooled.
Let icing set, then serve this lovely banana and Nutella cake and accept all the compliments with graciousness.
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And if you love chocolate and coffee, check out my friend Valentina’s incredible mud pie recipe with espresso chocolate sauce!
Banana and Nutella Cake with Coffee Icing
Special Equipment
Ingredients
Banana and Nutella Cake:
- 2 ¼ cups all purpose flour (sifted)
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ⅛ tsp salt (a pinch)
- 6 oz butter
- ¾ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 2 large bananas (ripe, mashed)
- ½ cup greek yogurt
- 4 Tbsp buttermilk
- 4 Tbsp chocolate hazelnut spread (heaped spoonfuls, Nutella or other brand)
Coffee Icing:
- 1 ¼ cup confectioner's sugar (powdered sugar, sifted, if lumpy)
- 2 Tbsp coffee (or espresso,more or less, as needed)
Instructions
- Preheat oven to 350º F (175º C) and grease and flour a bundt pan.
- Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.
- Next, add mashed bananas, yogurt and buttermilk and mix well.
- Add dry ingredients, and stir until combined.
- Remove about 2 cups (235 grams) of the mixture and place in a small bowl. Stir in the chocolate hazelnut spread until evenly mixed.
- Place about one third of the white batter into the prepared bundt pan, then top with the entire bowl of the chocolate mixture, and finish putting the rest of the white batter on top. (Optional: place some crushed hazelnuts in the bottom of the pan, if desired.)
- With a knife, make a swirling pattern into the batters. I went around twice.
- Place into prepared oven, and bake for 50 to 60 minutes or until tester comes out clean.
- After about 10 minutes, remove cake from pan and place on cooling rack.
- Meanwhile, place confectioner's sugar and coffee into a small bowl and mix together until a thick, but runny consistency is reached, which will drizzle down the cake, without running off completely.
- Drizzle icing onto cake when completely cooled.
- Let icing set, then serve this lovely banana Nutella swirl bundt cake and accept all the compliments with graciousness.
Notes
- I prefer to use an alternative to Nutella, which doesn't include palm oil or hydrogenated vegetable oils. Whole Foods has their own brand and there are many others like Nocciolata
Nutrition
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banana and Nutella cake
[…] A Nutella Cake […]
Just made this today with my daughter. Turned out alright. Just slightly overbaked in our oven. And yes, that’s me in the article.
Haha! Missed this comment; yes it is you! ;)
Christina – love your blog! I just started blogging at the end of July, and am discovering so many cool bloggers out here in blog world! Thanks for this recipe! I am so going to make this in the next few days, as I have all of the ingredients on hand. Sounds delicious!
Hi Kim! Welcome to the wonderful world of blogging! Let me know if you have any questions, I might be able to answer them, and then, maybe not! Haha! Let me know how your cake turns out! Thanks so much for stopping by and for the FB “like”! :) CC
Thank you Christina! I’ve been looking through your recipe index and just love all of your recipes! My hubby is from Italy, so many of your recipes are familiar to me. I’ve had the arancini di riso before, when we were in Italy, but have never made them. It’s one that’s been on my “to do” list for awhile now, and seeing your recipe is making me want to try to make them. Thank you for the 1+ on my chocolate cupcakes with Nutella buttercream post! Appreciate it! :)
I’m so happy you like what you see! I do hope you try the arancini, too-one of my very favorite foods!
You are welcome for the +1, they look lovely and I’m sure, taste amazing too! CC
Beautiful pictures and cake! Love, love, love that last picture! Absolutely gorgeous, Christina, well done! – Kimberly @ The Daring Gourmet
Thank you so much, Kimberly! That means a lot to me becaus you take stunning pictures all the time! :)
Oh my is that ever gorgeous, banana and nutella in that gorgeous cake. The cake sounds amazing and the photo’s are so inviting I wish I could reach in through my computer screen and grab a slice. Beautiful, just beautiful.
Thank you, Suzanne! You are so sweet! CC
Sigh … I believe I’ll just forego any semblance of etiquette and invite myself over for a slice of cake and a chat about the wonders of Nutella!
So I take it you approve of my “doctoring” your recipe! :) I am always happy to discuss the wonders of Nutella! CC
You are killing me with this! I want it now!
I still remember your Nutella Meringues, Dorothy! Everyone, look them up at ShockinglyDelicious.com!
HEY! That’s me!
I’m guessing this “Anonymous” is you, Jeff? :)