Banana Cake with Nutella Ganache

Banana Cake with Nutella Ganache – light, moist banana cake drizzled with a creamy Nutella ganache, it’s the perfect dessert any time!

Happy official fall! And yes, I’m bringing you a banana recipe when it should be EVERYTHING pumpkin, right?

Well this recipe is super amazing and has Nutella, so we’re all good now, right? If you’re desperate for all the pumpkin, check out this or this, and check back soon for more.

For now though, prepare for the extra bananas you’ll be buying, just so they can ripen past the point of no return, just so you can make this cake. Oh, and prepare to buy Nutella in bulk, too, but maybe you don’t need to prepare for that?

Banana Cake with Nutella Ganache pretty much came about because of that current situation right there ^ — excess bananas, and let’s face it, bananas + Nutella = holy-cannoli-yummilicious.

So one of my cousins was in town visiting last week (one of many – I have a huge extended family) and we spent time laughing about how our Grandma used to make us Grasshoppers (that Creme de Menthe ice cream drink – yet to be determined if they were virgin or not… hi, Grandma!).  We also laughed and laughed about the random creations we would make and our Grandpa would actually try them!

I’m talking throw a bunch of random ingredients together, sometimes bake it, sometimes not, and see what happens. My credentials as a food blogger are legit guys…

Anyway, it was really fun. I kind of feel as though I used a similar process with this recipe, except this time was way more on the “normal” side than some 100% of my childhood creations. That being said, Banana Cake isn’t a family tradition, or something I’ve ever really had (but Banana Bread is basically cake, right?).  Sitting there in the bowl on my counter counter were the past-ripe bananas; I had the Nutella, and I definitely had have the love for the pair together. It’s like dirty and dancing, like Scandal and wine, like bread and cheese – or Nutella and bread for that matter.

Point being: it’s a match made in heaven. So I did a little research, and did a lot of tweaking based on what I had between my cupboard and fridge.

It’s funny what moving will do to a well-stocked food blogger’s pantry. Think you remembered to buy baking soda and/or baking powder again?   Nope. Try the cake again later.

It was a process. But we’re here now, with this amazing cake. And even though it is fall, take a two-second break from all the pumpkin and give it a try, will ya?

Because if there’s one thing that’s better than pumpkin in the fall, it’s Nutella ganache anytime. It’s smooth, and creamy, and rich, and chocolaty, and ooohmygoodness is it gorgeous when being drizzled over a cake.

Pro-tip: you can even have Banana Cake with Nutella Ganache for breakfast; it’s amazing with coffee. The light crumb of the cake, each bite perfectly moist with banana, hazelnut, and chocolate… a morning miracle.

My job is to test these things out for y’all!

Banana Cake with Nutella Ganache

Light, moist banana cake drizzled with a creamy Nutella ganache, it's the perfect dessert any time!

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Course: Dessert

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Servings: 8 -10 slices

Author: Becca Mills

Ingredients

 

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• ▢ 2 cups all-purpose flour
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1/2 teaspoon sea salt
• ▢ 1/4 teaspoon cinnamon
• ▢ Dash of nutmeg
• ▢ 3 medium well-ripe bananas
• ▢ 1 teaspoon lemon juice approx. half lemon
• ▢ 3/4 cup butter, room temperature
• ▢ 1 cup granulated sugar
• ▢ 1/4 cup brown sugar
• ▢ 2 eggs, room temperature
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 3/4 cup plain greek yogurt
• ▢ 3/4 cup nutella
• ▢ 1/3 cup + 2 Tablespoons heavy cream
• ▢ Pinch of sea salt
• ▢ Optional: top with crushed pistachios

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Instructions

 

Banana Cake

• Preheat oven to 300°F. Butter or grease a bundt pan. Sift together flour, baking soda, salt, cinnamon, and nutmeg. Mash together ripe bananas and lemon juice. Set aside.
• In an electric mixer, cream together butter, sugar, and brown sugar. Add eggs one at a time. Add vanilla. Add yogurt. Stir in dry ingredients until combined. Stir in banana and lemon juice mixture.
• Evenly spread in a bundt pan. Bake for 65-70 minutes, until golden brown and a toothpick inserted, comes out clean. Immediately place in the freezer for 45 minutes. Remove pan from freezer; take the cake out and place on a cooling rack (or wherever you want it to be when you drizzle ganache).

Nutella Ganache

• In a small saucepan heat heavy cream to just before a simmer. You want the cream to be warm enough to melt the Nutella, but not curdle.Place Nutella in a small bowl. Slowly pour heated cream into Nutella while whisking until combined; whisk in sea salt.Drizzle over cake. Recommended: place cake on a cooling rack that's on top of parchment paper for easy cleanup.

Notes

Every Banana Cake recipe I've seen has the "freezer trick" - it's said to keep the cake extra moist. I honestly just jumped on the bandwagon with this one, and had the extra time each time I made it, so if you choose not to freeze it after baking - let me know how it turns out!

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!