Banana Cake with Nutella Buttercream

Name: Banana Cake With Nutella Buttercream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon fine salt; ¾ teaspoon ground cinnamon; ½ cup unsalted butter (softened); ¾ cup granulated sugar; ¼ cup light brown sugar; 2 large eggs (room temperature); 1 teaspoon pure vanilla extract; 1 cup mashed ripe bananas (about 2–3 medium bananas); ½ cup sour cream; ¼ cup whole milk; ¾ cup unsalted butter (softened); 1½ cups powdered sugar; ½ cup Nutella; 1 teaspoon pure vanilla extract; 2 tablespoons heavy cream; 1 pinch fine salt

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One bite of a truly great banana cake can completely change how you think about simple desserts.

If you’ve ever had overripe bananas sitting on the counter and wondered how to turn them into something unforgettable, this banana cake with Nutella buttercream is exactly the answer.

It’s the kind of cake that feels special enough for birthdays or gatherings but easy enough to bake on a relaxed weekend afternoon.

What makes it truly irresistible is the combination of deeply sweet bananas and the rich, creamy swirl of Nutella buttercream that melts into every slice, creating a dessert that feels indulgent yet comforting.

The experience begins the moment you cut into the cake. The crumb is incredibly soft and tender, with the natural sweetness of ripe bananas baked right into every bite.

A hint of warm vanilla rounds out the flavor while the thick layer of Nutella buttercream adds a luxurious chocolate-hazelnut richness.

The contrast between the fluffy cake and the silky frosting creates that perfect balance of light and creamy textures.

Each forkful delivers the cozy flavor of banana bread elevated into something far more decadent, with Nutella acting as the star ingredient that transforms a humble cake into a bakery-style dessert.

The best part is how approachable this recipe is. You don’t need complicated techniques or hours in the kitchen to make it happen.

With a straightforward mixing method and simple ingredients, this cake comes together smoothly and bakes into a beautifully moist layer ready to be frosted.

Serve it slightly chilled for cleaner slices, or at room temperature for the softest texture. By the time you finish, you’ll have a cake that looks impressive, tastes even better, and very likely becomes the dessert everyone asks you to make again.

Why This Cake Works So Well?

This recipe balances moisture, structure, and flavor so the cake remains soft without becoming dense. Ripe bananas provide natural sweetness and tenderness, while the butter and eggs create a rich cake crumb that holds up perfectly under the Nutella buttercream.

The buttercream itself is smooth and spreadable, with just enough Nutella to bring out a deep chocolate-hazelnut flavor without overpowering the cake.

Banana Cake With Nutella Buttercream Recipe

Ingredients

For The Banana Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
¾ teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas (about 2–3 medium bananas)
½ cup sour cream
¼ cup whole milk

For The Nutella Buttercream

¾ cup unsalted butter, softened
1½ cups powdered sugar
½ cup Nutella
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
1 pinch fine salt

Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper to ensure the cake releases cleanly.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed for about 3–4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition so the mixture becomes smooth and creamy.

Mix in the vanilla extract and mashed bananas until fully incorporated.
Add the sour cream and milk, mixing on low speed just until blended. The batter may look slightly loose at this stage, which is normal.
Gradually add the dry ingredients into the wet mixture. Mix gently on low speed until the batter is smooth and no streaks of flour remain. Avoid overmixing to keep the cake tender.

Pour the batter into the prepared cake pan and gently smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely before frosting.

Making The Nutella Buttercream

In a large bowl, beat the softened butter on medium speed for about 2 minutes until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed so it blends smoothly into the butter.
Add the Nutella and vanilla extract, then beat on medium speed until the frosting becomes fluffy and evenly mixed.

Pour in the heavy cream and add the pinch of salt. Beat again for 1–2 minutes until the buttercream becomes silky and spreadable.

Assembling The Cake

Place the completely cooled banana cake on a serving plate or cake board.
Spread a generous layer of Nutella buttercream across the top using an offset spatula.

Create gentle swirls in the frosting for a rustic bakery-style finish.
For the cleanest slices, refrigerate the cake for 20 minutes before cutting.

Why Is My Banana Cake With Nutella Buttercream Dry?

A banana cake should be soft, tender, and naturally moist. If your banana cake turns out dry, it usually means something small changed during mixing or baking.

The good news is that once you know the common causes, it becomes much easier to prevent the problem next time. The most common reasons for dryness include:

Too much flour: Even a few extra tablespoons can make the cake dense and dry. Always spoon the flour into the measuring cup and level it instead of scooping directly from the bag.
Overbaking: Banana cakes continue cooking slightly after they leave the oven. If you bake too long, the moisture evaporates and the crumb becomes dry.

Not using ripe bananas: Very ripe bananas add moisture and natural sugar. If the bananas are still yellow or firm, the cake may lack softness.
Overmixing the batter: When you mix too long after adding flour, gluten develops and the cake becomes tougher.
Too little fat: Butter and sour cream help create a tender texture. Reducing them too much can lead to a dry cake.

To keep your cake moist, check the oven around the 35-minute mark and remove it as soon as a toothpick comes out with only a few crumbs.

What Are The Best Bananas For Banana Cake With Nutella Buttercream?

The best bananas for banana cake are very ripe bananas with brown spots on the peel. These bananas are sweeter, softer, and more flavorful than yellow ones. You can easily recognize perfect baking bananas by these signs:

Dark spots on the peel: The peel should have many brown spots or even be mostly brown.

Soft texture: The banana should mash easily with a fork.
Strong banana smell: Ripe bananas have a deeper, sweeter aroma.

If your bananas are not ripe yet, you can speed up the process by placing them in a paper bag overnight or baking them in the oven at a low temperature until the skins darken.

Ripe bananas make the cake naturally sweeter and more moist, which pairs beautifully with the rich Nutella buttercream.

Can I Make Banana Cake With Nutella Buttercream Ahead Of Time?

Yes, this cake is actually a great make-ahead dessert. The flavors deepen slightly as the cake rests, and the buttercream becomes even more stable.

You have a few simple options depending on how far ahead you want to prepare it:

One day ahead: Bake the cake, frost it, and store it covered in the refrigerator. Let it sit at room temperature for about 20 minutes before serving.
Two days ahead: Bake the cake layers and wrap them tightly in plastic wrap. Store them in the refrigerator, then frost the cake the next day.
Same-day preparation: Bake the cake in the morning and frost it once it cools. It will be ready to serve later the same day.

Planning ahead helps reduce stress and ensures the cake is fully cooled before frosting.

How Do You Store Banana Cake With Nutella Buttercream?

Proper storage keeps the cake moist and prevents the buttercream from drying out. Because the frosting contains butter, it is best to store the cake in the refrigerator if you are keeping it longer than one day. Here is the best way to store it:

Room temperature: If your kitchen is cool, you can store the cake covered for about 24 hours.

Refrigerator: Place the cake in an airtight container or cover it with a cake dome. It will stay fresh for up to 5 days.
Individual slices: Wrap slices in plastic wrap and store them in a sealed container to prevent them from drying out.

Before serving refrigerated cake, allow it to sit at room temperature for about 20 minutes. This softens the buttercream and improves the texture.

Can You Freeze Banana Cake With Nutella Buttercream?

Yes, banana cake freezes very well. Freezing is a great option if you want to prepare the dessert in advance or save leftovers. There are two easy freezing methods you can follow.

Freezing Whole Cake Layers

Wrap tightly: Wrap the cooled cake in plastic wrap, then add a layer of foil.
Freeze: Place it in a freezer-safe bag or container.
Storage time: The cake can stay frozen for up to 2 months.

Freezing Frosted Slices

Slice first: Cut the cake into individual pieces.
Wrap slices: Wrap each slice tightly in plastic wrap.
Store: Place wrapped slices in an airtight container.

To thaw, move the cake to the refrigerator overnight or let a slice sit at room temperature for about 30 minutes.

Can I Use Store-Bought Nutella For The Buttercream?

Yes, using regular Nutella is the easiest and most reliable option for this recipe. Nutella provides a smooth chocolate-hazelnut flavor that blends beautifully into buttercream frosting. When making the frosting, make sure:

Butter is softened: This helps the frosting whip smoothly.
Nutella is at room temperature: Cold Nutella can make the frosting stiff.

You mix long enough: Beating the frosting for a few minutes adds air and creates a fluffy texture.

The result is a silky buttercream that spreads easily and gives the cake a rich, bakery-style finish.

How Do I Know When Banana Cake Is Fully Baked?

Knowing exactly when your cake is done can prevent overbaking and dryness. Banana cakes can look golden on the outside while still being soft inside. You can check doneness using these simple methods:

Toothpick test: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.
Gentle touch: Lightly press the top of the cake. If it springs back, it is ready.
Edges pulling away: The cake may slightly pull away from the sides of the pan.

If the toothpick shows wet batter, bake for another 3–5 minutes and test again.

Can I Turn This Banana Cake With Nutella Buttercream Into Cupcakes?

Yes, this batter works very well for cupcakes. Cupcakes are perfect if you want individual portions or an easier serving option. To convert the recipe into cupcakes, follow these tips:

Fill level: Fill each cupcake liner about two-thirds full.
Baking temperature: Keep the oven at 350°F (175°C).
Bake time: Cupcakes usually bake for about 18–22 minutes.
Cooling: Allow them to cool completely before piping the Nutella buttercream on top.

You will typically get about 12–14 cupcakes from this recipe.

Can I Add Extra Ingredients To Banana Cake With Nutella Buttercream?

Yes, this cake is very flexible, and you can easily add ingredients to create new flavors or textures. Some popular additions include:

Chocolate chips: Fold in about ½ cup for extra chocolate flavor.

Chopped hazelnuts: Add a crunchy texture that pairs well with Nutella.
Walnuts or pecans: Bring a classic banana bread flavor.
Cinnamon: Increase slightly for a warmer spice flavor.

When adding mix-ins, gently fold them into the batter at the end so the cake stays light and fluffy.

Why Does Nutella Buttercream Sometimes Look Grainy?

Buttercream should be smooth and creamy, but sometimes it can look slightly grainy if the ingredients are not properly combined. This usually happens for a few simple reasons:

Cold butter: Butter that is too cold does not mix smoothly with powdered sugar.
Powdered sugar lumps: Always sift powdered sugar if it contains lumps.
Overmixing after adding Nutella: Mix until smooth but avoid beating too long.

To fix grainy buttercream, beat it for another minute or add a small spoon of cream to help smooth it out.

hinamunawar

Banana Cake With Nutella Buttercream

A soft and moist banana cake topped with a creamy Nutella buttercream frosting. This rich dessert combines the natural sweetness of ripe bananas with smooth chocolate-hazelnut flavor for a bakery-style cake that is perfect for celebrations or everyday baking.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 10 [1 eight-inch cake]

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

For The Banana Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
¾ teaspoon ground cinnamon
½ cup unsalted butter softened
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas about 2–3 medium bananas
½ cup sour cream
¼ cup whole milk

For The Nutella Buttercream

¾ cup unsalted butter softened
1½ cups powdered sugar
½ cup Nutella
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
1 pinch fine salt

Method

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper to ensure the cake releases cleanly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed for about 3–4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition so the mixture becomes smooth and creamy.
Mix in the vanilla extract and mashed bananas until fully incorporated.

Add the sour cream and milk, mixing on low speed just until blended. The batter may look slightly loose at this stage, which is normal.
Gradually add the dry ingredients into the wet mixture. Mix gently on low speed until the batter is smooth and no streaks of flour remain. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared cake pan and gently smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely before frosting.

Making The Nutella Buttercream

In a large bowl, beat the softened butter on medium speed for about 2 minutes until smooth and creamy.

Gradually add the powdered sugar, mixing on low speed so it blends smoothly into the butter.
Add the Nutella and vanilla extract, then beat on medium speed until the frosting becomes fluffy and evenly mixed.
Pour in the heavy cream and add the pinch of salt. Beat again for 1–2 minutes until the buttercream becomes silky and spreadable.

Assembling The Cake

Place the completely cooled banana cake on a serving plate or cake board.
Spread a generous layer of Nutella buttercream across the top using an offset spatula.
Create gentle swirls in the frosting for a rustic bakery-style finish.