Banana and Nutella Cake with Coffee Icing (Swirl Bundt Cake)

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.

Banana and Nutella Cake with Coffee Icing

Servings: 12

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

A delicious banana cake with swirls of chocolate hazelnut spread and a light coffee icing.

4.9 from 24 votes

Print Rate Pin

Special Equipment

• 1 bundt cake pan

Ingredients

Banana and Nutella Cake:

• 2 ¼ cups all purpose flour (sifted)
• 1 tsp baking soda
• 1 ½ tsp baking powder
• ⅛ tsp salt
• 6 oz butter unsalted (or skip the salt if using salted)
• 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

US Customary - Metric

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

Serving: 1 slice | Calories: 375kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 285mg | Potassium: 173mg | Fiber: 2g | Sugar: 36g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg

Did you Make this Recipe?

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Author: adapted by Christina Conte

Course Cakes & Pies

Cuisine American

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banana and Nutella cake