There are weeks when nothing else will do but chocolate. Not just any chocolate, though—the silky, hazelnut-kissed richness of Nutella. Pair that with bananas, and you have a flavor combination that feels both comforting and indulgent.
I’ve made banana bread and banana chocolate chip cake more times than I can count, but this time I wanted something that leaned a little more decadent. That’s how this Nutella banana cake came to be—and let me tell you, it’s a game changer. Think of your favorite banana bread, but with swirls of Nutella baked right into the batter. Each slice comes out marbled, moist, and just the right amount of sweet. Honestly? It’s the best kind of baking therapy.
What You’ll Need
- ½ cup butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 3 bananas, mashed
- ⅔ cup sugar
- ¼ cup plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup Nutella
Step by Step
- Prep your oven and pan. Preheat to 180°C (350°F). Butter and flour your cake or loaf pan so nothing sticks.
- Mash the bananas. This is best done when they’re very ripe—the spottier, the better—for maximum sweetness and flavor.
- Mix dry ingredients. Stir together the flour, baking soda, and salt in a medium bowl.
- Brown the butter. Melt the butter in a skillet over medium heat until it turns golden and nutty. This adds a deep, toasty flavor you’ll taste in every bite. Let it cool slightly.
- Combine wet ingredients. In a large bowl, mix the brown butter with mashed bananas, sugar, yogurt, eggs, and vanilla extract until smooth.
- Bring it all together. Fold the dry mixture into the wet, stirring gently until just combined. (Avoid overmixing—the secret to tender cake!)
- Add the Nutella magic. Pour half the batter into your pan. Drop spoonfuls of Nutella across the surface, swirl it in lightly with a knife, then repeat with the remaining batter and another round of Nutella swirls.
- Bake. Pop it in the oven for 55–60 minutes, until the top is golden and a toothpick comes out mostly clean.
- Cool and enjoy. Let the cake cool for at least 15 minutes before slicing. The Nutella will set into gorgeous ribbons, making every slice irresistible.
Why This Cake Works
Banana and Nutella were made for each other. The natural sweetness and moisture of the bananas balance the richness of the chocolate-hazelnut spread, while browned butter and yogurt create a luscious, tender crumb. The result is a cake that tastes bakery-worthy but feels homey enough to enjoy straight from the pan.
It’s also versatile: serve it warm as a dessert with a scoop of vanilla ice cream, or save a slice for your morning coffee (no judgment here).
Tips for the Best Results
- Use extra ripe bananas. The darker the peel, the sweeter the fruit. This is where the cake gets most of its flavor.
- Don’t skip browning the butter. It takes an extra few minutes but adds a nutty depth that elevates the whole recipe.
- Be gentle with the swirl. You don’t want to completely mix the Nutella in—just a few lazy figure-eights with a knife will give you that marbled look.
- Check early. Every oven is different, so start checking your cake at the 50-minute mark. You’re looking for golden edges and a firm center.
A Slice of Comfort
What I love most about this Nutella banana cake is how it strikes a balance between familiar and special. Banana cake is something we all know and love—it’s simple, nostalgic, and comforting. But when you add Nutella swirls, it becomes indulgent enough to share at a dinner party or bring as a gift.
And let’s be real: few things bring as much joy as a freshly baked cake that doubles as breakfast the next day.
The Bottom Line
If you’re craving something chocolatey, this cake might just become your new favorite go-to. It’s simple enough for a weeknight bake, but feels indulgent enough for an occasion. And the best part? It’s nearly impossible to mess up.
So next time your bananas are browning on the counter, skip the predictable banana bread and go straight for this Nutella banana cake. Trust me—you’ll never look back.
