Banana Nutella Cake
An easy banana and chocolate chip sheet cake, covered with rich, decadent, melted nutella icing. You’d never guess this delicious banana nutella cake is so easy to make!
One of the things I love the most about city living is the easy proximity to great restaurants.
We have a wonderful little gastropub a few doors down from our house; my husband loves the fried chicken, I love the great rotating beer selection, and our friends and family always enjoy their experience enough that they want to return.
My mother-in-law decided she wanted to bring her friend to our corner restaurant for her birthday, so we tagged along. Afterwards, we walked down the block back to our house.
It’s not a birthday celebration without a cake, and I happened to have a few ripe bananas and a jar of nutella sitting around… I love when things just happen to work out like that!
This banana nutella cake is seriously so easy. Sheet cakes – right? Mix together some ingredients, pour them into a pan, and bake. No fancy layers, no smoothing frosting – it’s a piece of cake. Literally and figuratively.
Plus, sheet cakes are so easy to transport! No worrying about layers sliding everywhere or making sure your cake carrier wide enough to fit your cake board. (Spoiler alert: mine is not, and I never, ever remember this until I try to put the lid on my cake carrier.)
You can easily make this banana nutella cake, cover your sheet pan with foil, and bring it wherever you’re headed!
Buuuut… because they’re so easy, sheet cakes are often a little boring. Not this one!
Banana, while common in breads, isn’t an expected cake flavor. The ripened banana keeps this cake nice and moist, while adding in some delicious banana flavor. Buttermilk provides the perfect slightly tang, and a handful of miniature chocolate chips adds just a little crunch and bite of chocolate.
But what really makes this cake is the frosting! Skip the over sweet American-style buttercream frosting and try this melted butter nutella glaze. It’s even easier than buttercream: instead of whipping the butter, we’ll melt it!
Pour the warm, gooey, decadent nutella icing all over the surface of the hot cake. Since the cake it s still warm, the frosting should spread pretty well on its own, but help nudge it along a little all the way to the edges. I’m not sure what kind of magic happens when you pour warm frosting on a hot cake, but the end result is slightly crackly, soft, melt-in-your-mouth icing that ensures this banana nutella cake is anything but boring!
More Nutella Desserts:
- No Bake Nutella Pie
- Nutella Swirl Cupcakes
- Nutella Swirled Pumpkin Pie
- Nutella Pumpkin Bread
- Chocolate Hazelnut Cake
Banana Nutella Cake
An easy banana and chocolate chip sheet cake, covered with rich, decadent, melted nutella icing. You’ll never guess something so delicious is so easy!
For the cake:
- 10 tablespoons butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 3 large, ripe bananas, slightly mashed
- 1 tablespoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup miniature chocolate chips
- 1 cup chopped hazelnuts
For the frosting:
- 4 tablespoons butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup Nutella
- 1/2 teaspoon salt
- 1 1/4 cups confectioners sugar
- Preheat oven to 350 °F. Lightly grease a 9×13-inch cake pan.
- Preheat oven to 350F. Line a 9 x 13 cake pan with parchment paper.
- Cream together the butter and sugar using a mixer, until light and fluffy. Add in the eggs, one at a time, beating until incorporated. Add in the vanilla and mashed bananas and mix until combined.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- Add half the flour mixture to the wet ingredients and beat until just combined. Add the buttermilk, followed by the rest of the flour mixture. Mix just until ingredients come together. Stir in the chocolate chips.
- Pour batter into prepared pan and bake for 30 minutes or until a tester comes out clean.
- With 5 minutes of cooking time left, make the frosting. Melt together the butter, milk, and vanilla extract over medium-high heat until boiling. Turn the heat down to low and stir in the nutella and salt, stirring until the nutella is fully melted and the mixture is smooth. Whisk in the confectioners sugar, ensuring no lumps remain.
- Immediately pour the hot icing over the cake, after the cake is removed from the oven. Spread the frosting to the edges of the cake. Sprinkle with chopped hazelnuts.
- Allow the cake to cool for 30-45 minutes before serving.
Cake will keep for up to 4 days covered at room temperature. Baked and frosted cake can be frozen for up to 3 months; thaw in the refrigerator and serve at room temperature.
A Bunsen Burner Bakery Original Protocol