Banana and Nutella cake – a delicious bake swirled with Nutella! Use your store-cupboard ingredients and bananas from your fruit bowl 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!!
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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. This is an easy banana cake recipe with great results!
Ingredients
Here is what you will need for this recipe. Grab the quantities from the recipe card at the bottom of the post!
- caster sugar
- butter
- eggs
- bananas
- plain flour
- baking powder
- salt
- Nutella
Method
- Preheat your oven to 180°C (fan oven) / 350° F.
- Cream the butter together with the sugar, and then break in the eggs and mix well.
- Stir in the mashed 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.
Freezing
You can freeze most cakes successfully and this one works well too.
One tip I would say is to cut slices and then wrap those in clingfilm and foil, then you can defrost just what you want for a snack!
Freeze for up to 2 months max.
Can you make this cake in a slow cooker?
Yes you can. If you are making in this slow cooker it will take around 1.5 to 2 hrs on high.
Also make sure you check out my recipes for slow cooker pumpkin banana bread and slow cooker blueberry banana bread!
Serving
I serve this as a deep cake with no filling or icing, it is delicious that way.
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 for ripening bananas
If you don’t have any ripe bananas but the craving for banana cake has hit, bake them for 10-15 minutes with the skins on in an ovenproof dish, turning once, and you’ll have soft bananas ready for baking!
Get the recipe for this delicious 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 cake archives too for loads more baking recipes.
Pin this cake for later:
Recipe
Banana and Nutella Cake
Ingredients
- 115 g (½ cup) unsalted butter
- 170 g (¾ cup + 1 tbsp) caster sugar (superfine sugar)
- 2 medium eggs
- 3 ripe bananas mashed
- 2 tsp baking powder
- 300 g (1 ¾ cups + 2 tbsp) plain flour (all-purpose flour) or use self-raising flour plus 1 tsp baking powder
- 1 pinch of salt
- 5-6 teaspoons Nutella
Equipment
Instructions
- Preheat your oven to 180℃ (fan oven)/ 350℉.
- Cream the butter together with the sugar, and then break in the eggs and mix well.115 g / ½ cup unsalted butter, 170 g / ¾ cup + 1 tbsp caster sugar (superfine sugar), 2 medium eggs
- Stir in the bananas.3 ripe bananas
- Add the flour, baking powder and salt. Stir till well combined but don’t over mix.2 tsp baking powder, 300 g / 1 ¾ cups + 2 tbsp plain flour (all-purpose flour), 1 pinch of salt
- 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.5-6 teaspoons Nutella
- 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.
Zaeemah says
Super easy and amazing recipe
Jessica says
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!
Amrita says
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?
bakingqueen74 says
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.
Mari Craig says
Thank you for the recipe! Baked the cake yesterday for my Sip and Stitch group, and it was well appreciated!
bakingqueen74 says
That’s great Mari thanks for letting me know!
Emily says
Just tried this and it was delicious! Bonus, I generally always have all the ingredients to hand. 🙂 Thanks.
Sandra says
Hello,
How long does this cake keep for? I need to make a cake five days in advance of being eaten.
Thanks
bakingqueen74 says
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.
Sandra says
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 🙂
Natalia says
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?
bakingqueen74 says
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.
jennifer says
I don’t have a deep 8-inch pan to bake this cake in; what could I use instead?
bakingqueen74 says
what other pans do you have?
Ela says
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
bakingqueen74 says
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.
Maria Farias says
I NEED this 🙂
Becky Chester says
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 ?
bakingqueen74 says
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!
Lauren says
Just to let you know that this was well-received at work and at home, thanks so much again 🙂
bakingqueen74 says
Great 🙂
Lauren says
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 says
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 🙁
bakingqueen74 says
That’s it! As the cake contains bananas, you need a bit of baking powder even when using self-raising flour.
Lauren says
You’re SUCH A STAR thank you so much for your speedy response, Cake Friday at work has been saved 😀
bakingqueen74 says
Yippee!
Vishakha says
Can we use OTG instead of slow cooker at low temperature
bakingqueen74 says
Hi, sorry no idea what that means!
Maggie says
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.
bakingqueen74 says
Thanks Maggie, it’s a good one for Nutella fans.
Lisa says
Oh my, you should smell my house right now, ive just taken this out of the oven…..yummers….
bakingqueen74 says
Fab, I am glad you enjoyed it
Andy Lane says
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
bakingqueen74 says
Great tip Andy, I use a tea towel normally but kitchen towel is a great idea.
Claire says
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
☺
bakingqueen74 says
Hi Claire, you sure can, give it a go! ,
Claire says
Well, I tried it and …………………………
IT WORKED GREAT!!!!!
Took 2 hours and 15 mins in my slow cooker.
Lovely, lovely,lovely xxx
bakingqueen74 says
Marvellous! Come over to the Slow cooked wonders Facebook group if you aren’t already a member, lots of cakes on there! 🙂
Laura@Baking in Pyjamas says
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!
Ben Taylor says
Tin foil I def have?!
Ben Taylor says
Can’t you come here and bake me a fresh cake?!
bakingqueen says
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 says
I want some of that urgently please! No excuses.
bakingqueen says
You are welcome to come for a cuppa and slice of cake 🙂