Banana and Nutella Cake
Banana and Nutella cake – a delicious bake! Use your store-cupboard ingredients and make this simple yet delicious 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.
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.
Pin my Banana and Nutella Cake for later:
Banana and Nutella Cake
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
- Preheat your oven to 180 degrees (fan).
- Cream the butter together with the sugar, and then break in the eggs and mix well.
- Stir in the bananas.
- Add the flour, baking powder and salt. Stir till well combined but don't over mix.
- Put the mixture in a greased cake tin. I used a deep 8 inch tin.
- Drop in the spoons of Nutella and use a knife to marble it in the cake batter.
- 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.
I want some of that urgently please! No excuses.
You are welcome to come for a cuppa and slice of cake 🙂
Can’t you come here and bake me a fresh cake?!
Ok if you insist! Do you have a tin available or do I need to bring that too? Can’t get the staff…
Tin foil I def have?!
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!
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
☺
Hi Claire, you sure can, give it a go! ,
Well, I tried it and …………………………
IT WORKED GREAT!!!!!
Took 2 hours and 15 mins in my slow cooker.
Lovely, lovely,lovely xxx
Marvellous! Come over to the Slow cooked wonders Facebook group if you aren’t already a member, lots of cakes on there! 🙂
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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
Great tip Andy, I use a tea towel normally but kitchen towel is a great idea.
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Oh my, you should smell my house right now, ive just taken this out of the oven…..yummers….
Fab, I am glad you enjoyed it
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.
Thanks Maggie, it’s a good one for Nutella fans.
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! 🙂
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 🙁
That’s it! As the cake contains bananas, you need a bit of baking powder even when using self-raising flour.
You’re SUCH A STAR thank you so much for your speedy response, Cake Friday at work has been saved 😀
Yippee!
Can we use OTG instead of slow cooker at low temperature
Hi, sorry no idea what that means!
Just to let you know that this was well-received at work and at home, thanks so much again 🙂
Great 🙂
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 ?
Oh hello Becky 🙂 I think your slow cooker is 3.5 litre isn’t it, if so I would line the pot with baking paper and put it straight in the pot. Turn the bowl half way through and look out for burning in any hotspots!
[…] bakingqueen74 […]
[…] Banana and Nutella Cake: […]
I NEED this 🙂
I don’t have a deep 8-inch pan to bake this cake in; what could I use instead?
what other pans do you have?
I have no idea how deep my pans are. I usually bake banana bread in a bread loaf tin. But idk whether this is different also if I used this a bread tin how long should I bake it for
It isn’t different in terms of recipe but makes a large mixture that fills a deep eight inch pan. It may not fit a loaf tin, you would have to try it. Afraid I have not baked it in a loaf tin so am not sure on the time required, would suggest checking with a skewer to see when baked through.
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?
Nutella buttercream would be lovely in the middle! I love the marble effect on top and don’t add anything to mine. Maybe see how yours turns out and then decide what to do.
Hello,
How long does this cake keep for? I need to make a cake five days in advance of being eaten.
Thanks
Hi, I would say two days. Five days sounds a bit long, unless you freeze the cake you make and defrost again. I haven’t tried freezing this cake before so am unsure of how it would respond.
Thank you, I wasn’t sure! I know some banana cake recipes do keep reasonably well. I’ll probably go for a fruit or ginger cake that I know will last and make this one to be enjoyed immediately 🙂
Just tried this and it was delicious! Bonus, I generally always have all the ingredients to hand. 🙂 Thanks.
Thank you for the recipe! Baked the cake yesterday for my Sip and Stitch group, and it was well appreciated!
That’s great Mari thanks for letting me know!
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?
Hi Amrita, so glad you loved it. I think the cake will keep wrapped for 1-2 days, due to the fresh banana in it.
Made it in a square tin to cut into bars for kids lunch box’s. Was really yummy! Ended up in husbands lunch box too!
Super easy and amazing recipe
Do you mean 350 Fahrenheit or 180 Celsius
Hi Pam it’s 180 degrees C
AWESOME! Two of my favorite ingredients all in one. So happy to have found your blog Lucy, I was really looking for a recipe that would help me get more from my Nutella because every time I buy one the next thing I know all my family members have already devoured it leaving me only the bottle. Can’t wait to see your other recipes. More power and God Bless.
Please give the conversion from metric to U.S. measurements. I’d love to make this!
I just made this cake (translating grams to oz.) and this turned out perfect. Beautiful in two small bundt cakes. Delicious. Easy to make, what more can you ask for in a recipe? This will be a favorite, and I will toss my head and say, when complimented, “oh, it’s a recipe from an English friend”. Thank you.
I am going to try this one tonight