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Banana Nutella Cake

Banana Nutella Cake

Mindy Johnson
Three layers of moist banana cake topped with rich and creamy whipped Nutella ganache frosting.
4.50 from 4 votes
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Prep Time 30 mins
Cook Time 35 mins
Chill Time 2 hrs
Total Time 3 hrs 5 mins
Course Dessert
Cuisine American
Servings 20

Ingredients
  

Banana Cake
  • 3 cups flour
  • 2½ cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup salted butter, softened (1½ sticks)
  • 2 large eggs
  • 1 cup mashed banana (2 large ripe bananas)
  • 1½ cups buttermilk
  • 2 tsp vanilla extract
  • 2 tbsp vegetable oil
Whipped Nutella Ganache
  • 1 cup Nutella
  • 2 cups semisweet chocolate chips or chopped chocolate
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract, optional
  • chopped hazelnuts, optional

Instructions
 

Banana Cake
  • Preheat the oven to 350. Grease three 8 inch pans and line with parchment paper.
  • In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Mix on low to combine.
  • While mixing on low speed add the softened butter 1 tablespoon at a time. Continue mixing until no large chunks of butter remain.
  • Add the eggs and mashed banana and mix to combine.
  • Slowly add the buttermilk while mixing on low speed. Add the vanilla and oil, beat on medium for about 30 seconds or until smooth.
  • Divide the batter between the prepared cake pans and bake for 30-35 minutes.
  • Cool completely (or wrap and freeze) before frosting.
Whipped Nutella Ganache
  • Add the Nutella and chocolate chips to a large bowl.
  • Heat the heavy cream in a medium saucepan just until it reaches a simmer. Pour the hot cream over the chocolate.
  • Allow to sit for a couple minutes and then whisk until smooth.
  • The ganache will thicken as it sets. You can do this at room temperature or in the fridge. It can take anywhere from 30 minutes to a couple hours depending on the temperature. It's ready when its set but still soft, similar to the consistency of peanut butter.
  • When the ganache is set, beat on high speed with a whisk attachment until the frosting is light and fluffy.
Assembly
  • Remove the cake layers from the freezer about 30 minutes before you want to assemble the cake. You want the layers to be cold, but not completely frozen to decorate.
  • Once the layers are thawed I like to trim the cakes. They will bake pretty flat so this step it optional, but you can use a serrated bread knife to remove the skin that forms on top while baking.
  • To assemble the cake, place a dab of buttercream on your cake board or plate and then place the first layer of cake on top. Spread a layer of ganache on top. Stack the next cake layer on top and repeat, ending with the final layer of cake, top side down.
  • Using an offset spatula frost the sides and top of the cake. Decorate with chopped hazelnuts if desired. Enjoy!

Nutrition

Calories: 511kcal | Carbohydrates: 66g | Protein: 4g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.5g | Cholesterol: 18.7mg | Sodium: 152mg | Potassium: 267mg | Fiber: 2.9g | Sugar: 47g
This information comes from online calculators and these figures are only estimates.
Keywords banana, banana cake, chocolate, nutella
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