Dreamy Banana Cake Recipe with the Best Frosting

This moist banana cake is perfect for so many different occasions. Whether you’re baking for a birthday celebration, a bake sale, to treat your colleagues or simply just because you feel like it, it’s a sure winner. A favorite with both kids and adults, banana cake is always like a warm hug on a plate!

One of the absolute highlights of this particular banana cake? Its texture! It’s one of the spongiest, moist cakes I’ve ever baked, with a wonderful balanced flavor of banana that isn’t overpoweringly sweet, and will hold its shape as you enjoy every bite.

The Secret to Moist and Fluffy Banana Cake

There are a couple of secrets behind this delightful moistness. Of course, it all starts with those lovely bananas that bring a load of moisture. But there’s more to it than just bananas. The trick is to whip eggs and sugar fluffy before adding other ingredients, because this adds a lightness to the banana cake that keeps it from becoming too dense. This will leave you with a banana cake that has a perfect texture that’s moist and fluffy, but not crumbly.

Silky Smooth Nutella Cream Cheese Frosting

And hey, let’s take a moment to appreciate that Nutella frosting. I mean, we all know Nutella is one of the greatest inventions of our time—creamy, chocolatey, and full of that characteristic hazelnut flavor, which pairs so perfectly with fruit. And Nutella and bananas? Soulmates!

You might think a Nutella frosting sounds heavy or too sweet, but that’s where the cream cheese comes in. It adds a tangy lift and a light, whipped texture that makes it a perfect topping for this kind of cake.

Psst… not a huge Nutella fan? (Wait, really?!) You can easily swap it for a regular chocolate cream cheese frosting. Or if you’re more of a vanilla person, try a classic vanilla cream cheese frosting or a whipped buttercream.

Ingredients for Banana Cake with Nutella Frosting

Below are some details regarding the ingredients for the banana cake and Nutella cream cheese frosting. Scroll down to the recipe card for exact amounts.

Ingredients for the Banana Cake

• Milk with lemon juice: Essentially, this is buttermilk, created when you mix lemon juice into milk. You can easily swap it 1:1 with “real” buttermilk, but personally, I rarely have it on hand. You can also substitute the milk for soy milk for a vegan / dairy-free version.
• All-purpose flour: I’ve opted for all-purpose flour for my banana cake to achieve the optimal rise. A gluten-free or whole grain flour won’t yield the same airy and moist results.
• Baking soda: In this banana cake, I use baking soda as the leavening agent, activated by the acidity of the lemon juice. You won’t achieve the same rise if you substitute it for baking powder.
• Vanilla: Added for flavor. You can substitute it with a whole vanilla bean.
• Sugar: The bananas naturally sweeten the cake, but it also gets some sweetness from refined sugar.
• Eggs: Contribute to the cake’s rise and texture. For vegan version, you can replace them with flaxseed eggs, but it won’t yield the exact same airy results.
• Brown sugar: This adds the most delightful caramelized flavor to the banana cake. It shouldn’t be left out or substituted.
• Butter: Besides the bananas, we need butter as fat. You can use salted or unsalted butter or a vegetable-based alternative (like vegan butter). If using unsalted butter, add a bit of extra salt.
• Bananas: Of course, bananas are a must in banana cake! It’s best to use bananas that have just gotten a few brown spots on the skin but haven’t gone overly ripe and brown. The riper the bananas, the sweeter the cake, but be cautious; overly ripe bananas will make the cake a bit too sweet.

Ingredients for Nutella Cream Cheese Frosting

Note that if you’re making a vegan version of this cake, this frosting isn’t for you. Sub for a smarter vegan option instead.

• Cream cheese: Helps create the velvety texture and adds acidity.
• Butter: Adds flavor and texture. You can use salted or unsalted butter. If using unsalted butter, add a little salt.
• Nutella: Of course you’ll needs lots of Nutella for this frosting! You can also use another brand of hazelnut chocolate paste.
• Cocoa: Adds color and kicks up the chocolate flavor. Use high quality cocoa powder for best results.
• Powdered sugar: Gives the frosting its texture and controls how soft or firm the frosting is. Add a little extra if your frosting won’t hold its shape.

How to Make this Moist Banana Cake

This banana cake is super easy to make! Whip together the wet ingredients. Check! Mix the dry ingredients. Check! Mix the wet and dry ingredients along with milk. Check! Finally, add mashed bananas, and you’re done! Pour the batter into the pan and bake it while you relax and enjoy the amazing smell that will take over your kitchen.

While the cake is cooling you can mix the frosting and then the only step left is to spread your frosting onto the cake, and optionally sprinkle with some chocolate chips. It’ll a take you a few hours in total including cooling time, but most of that time you can spend doing something else 😉

How to Frost Your Banana Cake

You can frost your cake however you like. My Nutella cream cheese frosting works great whether you spread it with a spatula or pipe it on—it holds its shape beautifully. I went with a rustic look, spreading it in a thick, swirly layer and topping it with chopped dark chocolate for a little extra crunch.

I can’t wait to hear what you think of this cake in the comments below. It’s definitely my new favorite!

Recipe

Moist Banana Cake with Nutella Cream Cheese Frosting

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The most delicious and moist banana cake you can imagine! Topped with a velvet soft Nutella cream cheese frosting and chocolate chips.

Time: 2 hours hrs 30 minutes mins

Difficulty: Beginner

Yield: 12 servings

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Ingredients

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Banana cake:

• 2,5 dl milk
• 1 tbsp lemon juice
• 250 g flour
• 1,5 tsp baking soda
• 1,5 tsp vanilla extract
• 1 pinch of salt
• 200 g sugar
• 2 eggs
• 75 g dark brown sugar
• 75 g butter (room temperature)
• 200 g bananas (peeled)

Nutella cream cheese frosting:

• 1 batch of my Nutella cream cheese frosting
• Dark chocolate chips for decoration (optional)

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Instructions

Banana cake:

• Mix lemon juice and milk together and set aside.
  2,5 dl milk, 1 tbsp lemon juice
• Mix flour, baking soda, vanilla and salt together in a bowl.
  250 g flour, 1,5 tsp baking soda, 1,5 tsp vanilla extract, 1 pinch of salt
• Mix sugar and eggs at high speed until fluffy. Add dark brown sugar and softened diced butter. Mix at high speed until you get a thick but airy batter.
  200 g sugar, 2 eggs, 75 g dark brown sugar, 75 g butter
• Add half of the flour mix and half of the milk mix to the eggs and stir together with a spoon. Do not overmix. Add the rest of the flour mix and milk mix and stir slowly until you get a runny batter.
• Mash the bananas with a fork and add them to the batter. Stir slowly to mix.
  200 g bananas
• Spray a round cake pan (22 cm) with non-stick spray or butter it. Pour the batter into the cake pan.
• Bake the banana cake at 180 degrees C (without fan) for 45-50 mins. Cover the cake with foil after 25-30 minutes if the cake is getting too dark.
• Check when the cake is done. Insert a toothpick into the center of the banana cake to see if the crumb has set. If it comes out clean, the cake is done. If it comes out with crumbs clinging to it, the banana cake needs more time in the oven.
• Let the banana cake cool off for 15 minutes on a baking rack. Then put the banana cake in the fridge until it's room temperature.

Nutella cream cheese frosting:

• Mix the frosting according to the recipe.
• Spread the frosting in a thick layer all over the cake once the cake has completely cooled.
• Sprinkle with dark chocolate if desired.

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