Recipe by

Visit website

Banana Cake with Nutella Buttercream ~ a fabulously moist banana cake made with toasted hazelnuts and topped with a thick layer of chocolatey hazelnut buttercream ~ oooh la la!

Total time

0 minutes




  • 3 ripe bananas
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, lightly packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup toasted hazelnuts (measure before grinding) finely ground
  • nutella Buttercream
  • 4 tbsp unsalted butter
  • 1 13-oz jar of Nutella
  • 1 cup sifted confectioner's sugar
  • 4 to 6 Tbsp heavy cream


  1. Set the oven to 350F
  2. To toast the hazelnuts, spread them out on a dry baking sheet and roast for 10 minutes the preheated oven. Let them cool, and grind in a food processor until finely ground. You could also use ready made hazelnut meal, which Trader Joe’s sometimes carries, as well as Whole Foods. You could also substitute walnuts.
  3. Cream the bananas and sugars together until smooth and fluffy, then add the rest of the wet ingredients and beat until well mixed.
  4. Whisk the dry ingredients together and add to the wet, mixing until just thoroughly combined.
  5. Pour into a greased 9 inch springform pan. Bake for about 55 -60 minutes, until a toothpick inserted in the center comes out moist but does not have wet batter clinging to it.
  6. Cool for 10 minutes in the pan, then remove the cake from the pan and continue to cool.
  7. Frost the cool cake with Nutella Buttercream.
  8. For the Buttercream:
  9. Cream the butter and add the Nutella, sugar, and cream. Beat until smooth and spreadable. Add a little more cream or a little more sugar if necessary to get a good consistency.
  10. Spread over the top of the cooled cake and enjoy!