Chocolate Nutella Banana Cake

I think I say this about every new recipe that I make, but I truly feel like this chocolate Nutella banana cake is now my favorite dessert. It has layers of fluffy banana cake that have bits of Nilla wafers in the batter, a whipped Nutella frosting, and a dark chocolate ganache. It is basically all of my favorite things in the world, but in cake form.

Chocolate Nutella banana cake

I was never really a cake person before I became a dessert blogger, so a cake like this never would have excited me. If that person is you, let me convince you why you should want to try this cake:

1. The cake layers. If you don't like banana in your desserts, I invite you to leave now, because this cake is not for you. However if you love all things banana, stick around. Sometimes banana bread/cake recipes are super dense and gummy, but this cake is moist, fluffy and light, and has just the right amount of banana flavor in it.
2. Nilla wafers. There are even bits of Nilla wafers in the cake layers. The flavor/texture combination of the two are *mwah* chef's kiss.
3. Dark chocolate ganache. Dark chocolate ganache is preferred to counteract all of the sweetness from the banana cakes/Nutella frosting. If we used something lighter, like semi-sweet or milk chocolate, the whole cake would be too sweet. The intense dark chocolate flavor is a nice contrast.
4. Nutella frosting. Nutella goes great with both bananas and chocolate, so why not add it to the mix? This Nutella buttercream is whipped to perfection and is what holds this beauty of a cake together.

Key ingredients

• All purpose flour: all purpose flour is the flour of choice for this recipe. It yields the perfect soft and tender crumb for the cake.
• Leavener: baking soda is used in the cake to help it rise and give it that fluffy texture.
• Butter: we use unsalted butter in this recipe to control exactly how much salt goes in. We use unsalted butter in both the cake batter and the Nutella frosting.
• Fats: the other key fats in this recipe are the eggs and whole milk. All of these ingredients add moisture to the cake.
• Sugar: granulated sugar is used to add sweetness in the cakes. We also use powdered sugar in the frosting.
• Bananas: use 2 large bananas for this cake, but please use a kitchen scale if you have one. The mashed bananas should weigh 300 grams.
• Nilla wafers: added to the cake batter to get a nice crunch (and because they also taste great).
• Heavy cream: a key ingredient in the ganache.
• Chocolate: dark chocolate is preferred in the ganache, but bittersweet or semi-sweet could also work.
• Nutella: a star flavor in this cake. The Nutella buttercream is whipped to perfection and is frosted all over the cake.

Steps for the banana cake

1. Whisk dry ingredients. Whisk together the flour, baking soda, and salt. Set aside.
2. Whisk wet ingredients. Whisk together the melted butter, granulated sugar, and vanilla extract. Add the eggs one at a time, whisking well in between each addition. Add the mashed bananas and whisk.
3. Combine. Add half of the dry ingredients to the wet ingredients and whisk until almost combined, then add half of the milk and whisk until almost combined. Repeat with the other halves of the dry ingredients and the milk. Add the chopped Nilla wafers and fold until incorporated.
4. Bake. Pour the batter into a 9x13 inch pan lined with parchment paper and bake at 325F for 45-50 minutes. Let cool completely in the pan at room temperature.

How to assemble

1. Cut the cake.

Use a cake leveler or serrated knife to level off the cake if it formed a dome. Divide the cake in half, so you have two 6.5x9 cake layers. Then cut horizontally through both halves of the cake so now you have two tops and two bottoms of the cake (four 6.5x9 cake layers).

2. Layer the cake with Nutella frosting and chocolate ganache

Take one cake layer and pipe some of the Nutella frosting on top. Spread into an even layer.

Place a second cake layer on top. Pipe a rectangle of Nutella frosting around the second cake layer, and fill it with all of the ganache.

Place the third cake layer on top and pipe some more of the Nutella frosting. Place the final cake layer on top. Put in the fridge for 30 minutes.

3. Frost

Create a crumb coat by spreading a thin layer of frosting all along the sides and top of the cake. Put in the fridge for 30 minutes.

Use the remaining frosting to frost the rest of the cake.

Troubleshooting

My cake is dry.

Dry cakes are most likely from over measuring the flour. The best way to measure flour is with a kitchen scale - if you don't have a kitchen scale, spoon the flour into a measuring cup then level it off with a knife. Over baking can also result in a dry cake. It is finished when a toothpick inserted into the center comes out clean or with a few moist crumbs.

My cake sank.

Either the batter was over-mixed or the cake was underbaked. It is also possible that your oven has poor air circulation and the cakes needed to be rotated, or the door was open/closed too fast and all the hot air was pushed out of the oven.

My chocolate ganache is grainy/my ganache didn't set.

Grainy chocolate ganache could be due to poor quality chocolate, or using chocolate chips instead of baking chocolate. A ganache that did not set is likely from over-measuring the liquid.

For any other troubleshooting questions, feel free to leave me a comment below or message me on Instagram!

Cake baking tips

1. Use a kitchen scale. I cannot stress this enough - a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
2. Properly prepare your pans. Line your pan with parchment paper and if necessary, lightly grease the sides so the cake easily releases from the pan.
3. Use an oven thermometer. Making sure your oven is calibrated correctly and is at the right temperature is incredibly important for cakes. This recipe was written for the cake to bake at 325F - any higher and the cake can over-bake or rise then sink, any lower and the cakes will come out underbaked.
4. Use good quality chocolate. I know baking chocolate can be expensive sometimes, but it is so worth it. Poor quality chocolate can ruin the ganache, so make sure to splurge on the good stuff.
5. Refrigerate the cake layers prior to assembling. Cake layers that are chilled are easier to assemble as they are much firmer. If they have any heat to them, the filling/frosting will melt and the cake layers will slip and slide all over the place.
6. Make a crumb coat. A crumb coat is a very thin first layer of icing that essentially "glues" the crumbs down and seals in the cakes moisture. After the crumb coat is applied, place the cake in the fridge for 30ish minutes, then finish frosting the cake with the remaining icing.
7. Use piping bags. Piping bags are SO useful for cake decorating, especially when there are a lot of components. I put the frosting and the ganache in their own piping bags, which I then use to fill/frost the cake.

Prep and storage

1. Can I make the cake ahead of time? Yes! I suggest cutting the cake into its 4 layers and then freezing all four. Once cool, wrap each tightly in plastic wrap. You can freeze them for up to three months. Thaw the cake layers at room temperature.
2. Can I make the frosting ahead of time? Yes! You can also make the Nutella frosting ahead of time. Place the frosting on a piece of plastic wrap and tightly close it. Place it in a ziplock bag and into the freezer. Let it thaw in the fridge.
3. Can I make the ganache ahead of time? I do not suggest making the ganache ahead of time. Ganache that has hardened or solidified and then is reheated can be risky.
4. Store the baked cake in an airtight container. Any cake exposed to air will become dry pretty quickly, so make sure to secure it properly. Cut the cake into slices and wrap each individual slice with plastic wrap then store in an airtight container in the fridge.
5. Freezing the whole cake. If you wish to freeze the entire cake, refrigerate the cake until firm then wrap it completely in plastic wrap so it is fully covered. Then wrap it in tin foil and freeze. Thaw at room temperature for a few hours before serving with the wrapping removed.
6. Freezing cut cake layers. If you want to freeze the cut cake layers, wrap them in plastic wrap and store them in an airtight container in the freezer. Thaw at room temperature.

Baking in grams

While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.

Other recipes you may like

• The Ultimate Chocolate Cake
• Mini Chocolate Cake
• Double Chocolate Sheet Cake
• S'mores Chocolate Mousse Ice Box Cake
• Chocolate Mousse Pie

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Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!