Divine Banana Nutella Bundt Cake Recipe

Looking for a Bundt cake recipe? Make this extra moist Banana Nutella Bundt Cake. It has a divine combination of ripe bananas and creamy chocolate hazelnut spread. The Nutella in this banana cake recipe really adds a smooth, creamy chocolate hazelnut flavor. It adds a layer of chocolate sweetness and toasted nuttiness.

Banana Nutella Bundt CakePhoto byThyme of Season

he combination of chocolate, hazelnut and bananas just sounded really good, and it really is! The bananas, sour cream and butter really makes a moist banana cake recipe moist and delicious. The Nutella hazelnut spread is baked into the banana cake, and it is also used as a frosting to top the cake. It is used in its pure form, and you get that true distinct chocolate hazelnut flavor that only Nutella has. The cake itself, is not overly sweet and it makes a great snacking cake or just a “little something sweet” with a cup of coffee in the morning.

Just adding Nutella to an otherwise simple banana cake bring this chocolate banana cake to a higher level.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups Nutella hazelnut spread – place in large pastry piping bag
• ¾ cup sugar
• ¼ cup whole milk – room temperature
• 1 stick unsalted butter – melted but cooled
• 2 ripe bananas – smashed
• ½ cup sour cream
• two eggs – room temperature
• 2 tablespoons cornstarch
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Non-stick cooking spray for Bundt pan

Instructions

1. Preheat oven to 350°.
2. Spray Bundt pan with non-stick cooking spray and set aside.
3. Place flour, sugar, cornstarch, baking powder, baking soda and salt into a large mixing bowl and whisk together until well combined. Set aside.
4. In a separate mixing bowl, whisk together milk, butter, smashed banana, sour cream, eggs and vanilla extract until well combined.
5. Add the wet ingredients to the dry ingredients and gently fold together with a rubber spatula until well combined. Do not overmix.
6. Place half the cake batter into to the Bundt pan and add about half cup Nutella hazelnut spread to the batter. Gently swirl with a toothpick to spread it out.
7. Top with remaining cake batter and swirl about 2 tablespoons of Nutella hazelnut spread on top of the cake batter.
8. Bake for about 50-60 minutes, until toothpick comes out clean from the center of the cake. Let cool completely.
9. Once cooled, spread the remaining Nutella hazelnut spread on top of the Bundt cake and serve.

Notes

To make a Bundt shaped cake, you will need a Bundt cake pan. For the most part they are generally the same size, unless you are mini-Bundt cake pans. If you do not have one, you can make this recipe is other cake pans.

Just keep in mind that baking time will vary and depend on the cake pan size and shape as well as how deep the batter is. You will have to keep an eye on the cake as it bakes and check it more often. The cake is done when the toothpick comes out clean