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.