Introduction
The Banana Nutella Layer Cake is a heavenly combination of rich, moist banana layers and the irresistibly smooth and chocolatey flavor of Nutella. This cake is perfect for birthdays, special occasions, or simply indulging in a sweet treat that brings together two universally loved flavors. Whether you’re a fan of bananas or Nutella—or both—you’ll fall in love with this luscious dessert.
The History
Cakes combining bananas and chocolate have been around for decades, but the modern twist of adding Nutella—a hazelnut cocoa spread beloved worldwide—has given it a luxurious upgrade. Originating in Italy in the 1940s as “Pasta Gianduja,” Nutella gained global popularity, eventually becoming a staple in kitchens everywhere. The idea of layering banana sponge with Nutella ganache or frosting is a more recent innovation, blending comfort with elegance to create a showstopping dessert.
Ingredients Breakdown
- Bananas: Provide natural sweetness, moisture, and a distinct banana flavor to the sponge.
- All-purpose flour: Gives structure to the cake layers.
- Baking powder & baking soda: Leavening agents that help the cake rise and stay fluffy.
- Butter: Adds richness and enhances the texture of the batter.
- Sugar: Sweetens the cake and helps create a tender crumb.
- Eggs: Bind the ingredients together and contribute to the cake’s rise and texture.
- Milk: Keeps the batter moist and adds creaminess.
- Nutella: The star ingredient, providing a decadent hazelnut-chocolate flavor to the filling and frosting.
- Heavy cream: Used to make a whipped Nutella ganache for frosting.
- Vanilla extract: Enhances overall flavor depth.
- Salt: Balances sweetness and intensifies other flavors.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
- In a bowl, mash ripe bananas until smooth. Add melted butter and mix well.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in milk and vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk if needed to maintain a smooth consistency.
- Pour the batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- While cakes cool, prepare the Nutella ganache by heating heavy cream until just simmering, then pouring over chopped dark chocolate and stirring until smooth. Mix in Nutella and chill until firm enough to whip.
- Once the cake layers are completely cool, level them if necessary and begin assembling.
- Place the first layer on a cake board or plate, spread a generous layer of Nutella ganache, and repeat with remaining layers.
- Frost the top and sides of the cake with the remaining ganache, using an offset spatula for a smooth finish.
- Chill the cake for at least 30 minutes before serving to set the frosting and enhance flavor integration.
Tips
- Use very ripe bananas (with brown spots) for maximum flavor and natural sweetness.
- Make sure all ingredients are at room temperature for even mixing and a smoother batter.
- To avoid overmixing, fold dry ingredients into the wet in three batches, mixing just until combined.
- If your frosting becomes too soft, refrigerate it briefly and re-whip with a mixer for better texture.
- For a professional look, use a cake turntable and bench scraper when frosting.
Variations and Customizations
- Chocolate lovers: Add cocoa powder to the cake batter or sprinkle chocolate shavings between layers.
- Nutty twist: Top with chopped hazelnuts or almonds for added crunch and flavor.
- Coconut version: Add shredded coconut to the batter and frost with a coconut-Nutella blend.
- Layered surprise: Swirl in a spoonful of peanut butter or caramel between cake layers for extra flavor.
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified GF.
Health Considerations and Nutritional Value
This cake is best enjoyed in moderation due to its high sugar and fat content from butter, sugar, and Nutella. However, bananas do provide potassium, fiber, and natural sugars, which offer some nutritional benefits. To make a healthier version, consider using whole wheat flour, reducing sugar slightly, or substituting oil for applesauce. Nutella can be replaced with homemade versions using less sugar and more cocoa. Always check portion sizes and balance with healthy meals throughout the day.
Ingredients
- 3 ripe bananas
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) milk
- 1 cup (240ml) heavy whipping cream
- ½ cup (100g) Nutella + extra for drizzling
- ½ cup (60g) dark chocolate, chopped
Directions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Mash bananas in a large bowl, add melted butter, and mix well.
- Whisk in eggs, one at a time, followed by vanilla and milk.
- In another bowl, sift flour, baking powder, baking soda, and salt.
- Gradually incorporate dry ingredients into the wet mixture, alternating with milk if needed.
- Divide batter evenly among the prepared pans and bake for 25–30 minutes.
- Let cakes cool completely on wire racks.
- Heat cream until simmering, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
- Stir in Nutella until fully incorporated. Chill in fridge for 1 hour or until thickened.
- Whip the chilled mixture with an electric mixer until light and fluffy.
- Assemble the cake by placing one layer on a plate, spreading Nutella ganache on top, and repeating with remaining layers.
- Frost the entire cake with the remaining ganache and decorate with banana slices, chopped nuts, or a drizzle of Nutella.
- Refrigerate for 30 minutes before serving for a firmer texture.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to two days in advance and store them wrapped at room temperature. The frosted cake can be refrigerated for up to 24 hours before serving.
Can I freeze the Banana Nutella Layer Cake?
Absolutely! Wrap unfrosted layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before frosting and assembling.
How should I store leftovers?
Store leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Can I use oil instead of butter?
Yes, you can substitute melted coconut or vegetable oil for butter, though the flavor and texture may vary slightly.
Is there a vegan option?
