Looking for a Bundt cake recipe? Make this extra moist Banana Nutella Bundt Cake. It has a divine combination of ripe bananas and creamy chocolate hazelnut spread. The Nutella in this banana cake recipe really adds a smooth, creamy chocolate hazelnut flavor. It adds a layer of chocolate sweetness and toasted nuttiness.
Banana Nutella Bundt Cake
We are going a bit nuts and baking a lot with Nutella hazelnut spread. I grew up on Nutella, literally eating it out of the jar. Admittedly, I still eat a heaping spoonful every time I bake with it. Had some very ripe bananas that I needed to use up and it was either banana shake or banana bread. I opted for banana bread, well more like super moist Banana Nutella Bundt Cake.
Bananas, Chocolate and Hazelnuts - A Divine Combination
The combination of chocolate, hazelnut and bananas just sounded really good, and it really is! The bananas, sour cream and butter really makes a moist banana cake recipe moist and delicious. The Nutella hazelnut spread is baked into the banana cake, and it is also used as a frosting to top the cake. It is used in its pure form, and you get that true distinct chocolate hazelnut flavor that only Nutella has. The cake itself, is not overly sweet and it makes a great snacking cake or just a “little something sweet” with a cup of coffee in the morning.
Just adding Nutella to an otherwise simple banana cake bring this chocolate banana cake to a higher level.
Ingredients Needed for the Recipe
- All-purpose flour
- Nutella hazelnut spread – place in large pastry piping bag
- Whole milk – room temperature
- Unsalted butter – melted but cooled
- Ripe bananas – smashed
- Sour cream
- Eggs – room temperature
- Pure vanilla extract
- Baking powder
- Baking soda
- Non-stick cooking spray for Bundt pan
How to make a Moist Banana Cake with Nutella
Preheat oven to 350°.
Spray Bundt pan with non-stick cooking spray and set aside.
Place flour, sugar, cornstarch, baking powder, baking soda and salt into a large mixing bowl and whisk together until well combined. Set aside.
In a separate mixing bowl, whisk together milk, butter, smashed banana, sour cream, eggs and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently fold together with a rubber spatula until well combined. Do not overmix.
Place half the cake batter into to the Bundt pan and add about half cup Nutella hazelnut spread to the batter. Gently swirl with a toothpick to spread it out.
Top with remaining cake batter and swirl about 2 tablespoons of Nutella hazelnut spread on top of the cake batter.
Bake for about 50-60 minutes, until toothpick comes out clean from the center of the cake. Let cool completely.
Once cooled, spread the remaining Nutella hazelnut spread on top of the Bundt cake and serve.
To make a Bundt shaped cake, you will need a Bundt cake pan. For the most part they are generally the same size, unless you are mini-Bundt cake pans. If you do not have one, you can make this recipe is other cake pans.
Just keep in mind that baking time will vary and depend on the cake pan size and shape as well as how deep the batter is. You will have to keep an eye on the cake as it bakes and check it more often. The cake is done when the toothpick comes out clean.