Banana Nutella Swirl Cake with Nutella Frosting



Bananas and Nutella.

Need I say more?

It’s a great use for overripe bananas, and this cake is well, think banana bread meets Nutella….perfection!

This cake is so good.  Steve said “I’d serve this to company”.

Recipe adapted from Two Peas and Their Pod.


  • 2 c. all-purpose Gold Medal flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter, at room temperature
  • 1 1/2 c. granulated sugar
  • 2 large eggs
  • 1 c. vanilla Greek yogurt
  • 1 tsp. vanilla extract
  • 3 ripe bananas, peeled and mashed (to equal 1 c.)
  • 1/2 c. Nutella

For the Nutella Frosting:

  • 1/2 c. unsalted butter, at room temperature
  • 1 c. Nutella
  • 1 1/2 c. powdered sugar
  • 2-3 TBSP milk
  • 1/2 tsp. hazelnut (or vanilla) extract, optional


  1. Preheat oven to 350*F. Grease a 9×13 pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the yogurt and vanilla extract. Mix in the mashed bananas.
  4. Gradually add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan. Swirl the Nutella into the cake using a knife of toothpick.
  5. Bake for 20 to 25 minutes (mine took 35-40 minutes, so keep checking), or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
  6. While the cake is cooling, make the Nutella frosting. In the bowl of a stand mixer, beat the butter and Nutella on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and hazelnut extract, if using. Beat until frosting is smooth and desired consistency. If you need to add more milk, add a little bit at a time.
  7. Frost the cake with Nutella frosting. Cut into squares and serve.

Banana Nutella Swirl Cake with Nutella Frosting:

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