Nutella is one of my favorite ingredients to bake with. I grew up eating it and love adding it into cakes whenever I can. And let me tell you, it’s definitely the star in this banana Nutella cake recipe!

Nutella is swirled into the cake batter, drizzled between each layer, and the cake is frosted with Nutella buttercream.

It’s a delightful combination and a total crowd pleaser!

Why is it Better to Use Overripe Bananas to Make Banana Cake?

Most banana cake recipes insist on using only the ripest bananas, including this one. But why are overripe bananas better to bake with??

There are actually several reasons! The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.

Another benefit of baking with super ripe bananas is that they’re super easy to mash up. This ensures your banana cake layers have a uniform, even texture without any unexpected chunks of banana.

Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.

The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!

With all that in mind, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor!

Baking Hack: How to Quickly Ripen Bananas

If you only have yellow bananas and want that intense banana flavor, don’t worry!

You can easily turn yellow bananas brown in a matter of minutes. Preheat your oven to 300 F / 150 C and place your unpeeled bananas on a foil-lined baking sheet.

Bake them for about 15 minutes, or until the banana skin is uniformly dark in color.

Let them cool on that pan for 10 minutes, then carefully peel and mash them.

I use this hack all the time for banana bread and it works like a charm.

Substitutions and Swaps in This Banana Nutella Cake

While I love this cake recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

• Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes or until the skins of the bananas are black.
• Lemon Juice – Fresh lemon juice really enhances the banana flavor in this recipe and prevents the mashed bananas from browning. It can be left out if needed though!
• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend in its place if needed.
• Unsalted Butter – If you only have salted butter, on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Baking Powder / Baking Soda – This recipe uses both leavening agents, and both are important to help this recipe rise correctly! Make sure both types of leavening agents are properly measured and haven’t expired.
• Buttermilk – You can also use whole milk, full-fat yogurt, sour cream or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Eggs – If you don’t have eggs on hand or can’t eat eggs, you can try using flaxseed eggs.

Nutella Banana Cake Decoration

Now onto my favorite part of any cake, the decoration!

I wanted to keep things simple with this cake, so I topped it with a drizzle of warm Nutella, fresh bananas / banana chips, and some chocolate chips.

I love this style because it’s super approachable and gives this cake an elegant look.

If you don’t plan to eat this cake immediately, wait to add the bananas to the top of the cake or use banana chips.

Making This Banana Nutella Cake in Different Sizes

I used 8″ cake pans to make this cake, but this recipe can be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!

You can make four 7″ or 6″ cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 29-33 minutes or until a toothpick comes out with a few moist crumbs.

One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly.

You can also use this recipe to make a Bundt cake! Bake time can vary based on the size and type of pan you use and can take anywhere from 45-75 minutes. I recommend using a toothpick to test for doneness and checking on it every 5-10 minutes once it’s been in the oven for 45 minutes.

The final variation of this recipe is cupcakes!! This recipe makes about 36 regular sized cupcakes. Fill 3/4 full and bake for 17-19 minutes or until a toothpick comes out with a few moist crumbs.

Making This Banana Nutella Cake in Advance & Storage Tips

Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good mix once it thaws to make it nice and smooth again.

A frosted cake can last in the fridge for up to 3 days. The buttercream locks in the moisture and keeps the cake fresh and delicious!

I don’t recommend freezing this cake, it gives the bananas a strange texture.

Tips for Making the Best Banana Nutella Cake:

• Properly measure your flour (fluff, then spoon into the cup measure and level) or use a kitchen scale to measure your dry ingredients.
• Take the time to properly cream together the butter and sugar. The mixture should look lighter in color after being mixed on high for 3 minutes.
• Ingredients at room temp mix together better! Set any cold ingredients ahead of time.
• Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that cake layers bake to the same height and bake more evenly.
• Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• To help flatten the cake layers without ruining the Nutella swirl on top, use a slightly smaller pan (like a 7″ or 6″ pan) to gently press down on the cake layer right after they come out of the oven. This will make the layers so much easier to fill and stack.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Let Me Know What You Think!

If you try this Nutella banana cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Also don’t forget to tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!

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