Banana and Nutella Cake

Banana and Nutella Cake

Banana and Nutella cake – a delicious bake! Use your store-cupboard ingredients and make this simple yet delicious cake.

Banana and Nutella Cake

My latest bake is a delicious marbled-effect Banana and Nutella cake. It is very easy to make and it smells delicious while baking. The marbled Nutella swirls on top are one of my favourite things about this cake. It looks great even served naked!!

Are you addicted to Nutella too?! Banana cake is always a great way to use up bananas that are past their best, and adding Nutella can only make it better, right? I know Nutella doesn’t ever last long in my house, it is a real favourite here.

Banana and Nutella Cake

The recipe I based this on is from the slow cooker page I follow on Facebook, called Slow cooked wonders. I thought I’d tried this one in the oven rather than the slow cooker though and see what happened. As you can see, it turned out very well. If you are making in this slow cooker it will take around 1.5 hrs on high.

I serve this as a deep cake with no filling or icing but you could also cut it in half and fill with whipped cream and chocolate ganache or cover it in Nutella buttercream for an incredibly indulgent treat. I love to see the marbled top so serve mine just as it is!

Quick Tip! If you don’t have any ripe bananas but the craving for Nutella and banana cake has hit, bake them for 10-15 minutes, turning once, and you’ll have soft bananas ready for baking!

Get the recipe for this yummy cake below. It is very popular indeed on Pinterest right now, so make sure you give it a try! If you try it let me know by tagging me on social media or leaving me a comment. Check out my Recipe Index too for loads more baking recipes.

Banana and Nutella Cake

5 from 2 votes
Banana and Nutella Cake
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

A delicious cake using up your brown bananas and pairing them with Nutella

Course: Baking
Author: bakingqueen74
Ingredients
  • 115 g unsalted butter
  • 170 g caster sugar
  • 2 medium eggs
  • 3 ripe bananas mashed
  • 2 tsp baking powder
  • 300 g plain flour or use self-raising flour plus 1 tsp baking powder
  • 1 pinch of salt
  • 5-6 teaspoons Nutella
Instructions
  1. Preheat your oven to 180 degrees (fan).

  2. Cream the butter together with the sugar, and then break in the eggs and mix well.
  3. Stir in the bananas.
  4. Add the flour, baking powder and salt. Stir till well combined but don't over mix.
  5. Put the mixture in a greased cake tin. I used a deep 8 inch tin.
  6. Drop in the spoons of Nutella and use a knife to marble it in the cake batter.
  7. Bake for around 45-50 mins or until a skewer comes away clean. If it browns too much on top, cover the cake with foil for the last ten minutes.

Pin my Banana and Nutella Cake for later:

Banana and Nutella Cake

 



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44 Comments on "Banana and Nutella Cake"

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Ben Taylor
Guest

I want some of that urgently please! No excuses.

bakingqueen
Guest

You are welcome to come for a cuppa and slice of cake 🙂

Ben Taylor
Guest

Can’t you come here and bake me a fresh cake?!

bakingqueen
Guest

Ok if you insist! Do you have a tin available or do I need to bring that too? Can’t get the staff…

Ben Taylor
Guest

Tin foil I def have?!

Laura@Baking in Pyjamas
Guest

That looks yummy, I love nutella and banana. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!

Claire
Guest

Could I make this in the Slow Cooker? I usually find that cakes are baked in my slow cooker in about 2 hours on High, should I give it a try? Thanks xx

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Andy Lane
Guest

I did mine in a slow cooker, about 2hrs 45mins.Came out perfect, one little tip though,I put some kitchen towel just under the lid to absorb any moisture.
Andx

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Lisa
Guest

Oh my, you should smell my house right now, ive just taken this out of the oven…..yummers….

Maggie
Guest

Your cake looks gorgeous – I have a jar of Nutella waiting to be opened and this recipe would fit the bill. Great banana tip too.

Lauren
Guest

I’m just about to bake this and wanted to double check that it’s definitely plain flour like you’ve listed in the ingredients?! Just thought that cakes usually use self-raising flour, but I’m definitely not the most experienced baker 😉

I’ve probably left it too late for you to get back to me, but worth a try! 🙂

Lauren
Guest

Ooooooh wait I think I get it now, it’s 300g plain flour plus 2tsp baking powder, OR 300g self-raising flour plus 1 tsp baking powder (not as well as the 2tsp!) I’m so silly, sorry 🙁

Lauren
Guest

Just to let you know that this was well-received at work and at home, thanks so much again 🙂

Becky Chester
Guest

If I do this in the slow cooker do you put it in a cake tin first or cook it straight in the ceramic dish ?

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Maria Farias
Guest

I NEED this 🙂

jennifer
Guest

I don’t have a deep 8-inch pan to bake this cake in; what could I use instead?

Natalia
Guest

I’m wanting to make this cake for
My granny’s 94th birthday as I’ve previously done the Lemon and Victoria tradional cake. I’m wanting to make this special so would like to add something. Do you recommend any filling for the centre if I cut it in half? Also anything on the top of does it look good enough with the marble effect?

Sandra
Guest

Hello,
How long does this cake keep for? I need to make a cake five days in advance of being eaten.
Thanks

Emily
Guest

Just tried this and it was delicious! Bonus, I generally always have all the ingredients to hand. 🙂 Thanks.

Mari Craig
Guest

Thank you for the recipe! Baked the cake yesterday for my Sip and Stitch group, and it was well appreciated!

Amrita
Guest

Thank you so much for this amazing receipe. Im a new baker and this came out to be soo good.
Can you suggest me how am I suppose to store this cake. Can i keep it over the counter for 2-3 days?