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Please welcome back Jess from Sweetest Menu! Be sure to visit her mouthwatering blog today. -Tessa
Hi guys! It’s Jess here from Sweetest Menu! I’m back with a sweet treat for you that will knock the socks off your tastebuds. Banana Bundt Cake topped with creamy Nutella Ganache.
This cake is SO easy and packed with flavour from ripe bananas and warm spices like cinnamon and nutmeg. Once you pair that with gorgeous chocolate ganache made from Nutella, well, you have the perfect snack for morning or afternoon tea!
I do love a good slice of banana bread but sometimes I want something just a little more fancy. And that is where a bundt cake comes in handy! It’s big, it’s beautiful and it’s the perfect way to use those over ripe bananas you might just have lying about.
And we all know that chocolate and bananas are the perfect pairing but if you are a Nutella fan like me? You will adore this cake with its drippy Nutella ganache. It might be easy to make but it’s so hard to stop eating! That Nutella ganache alone makes me weak at the knees.
The best part about this cake? You don’t even need an electric mixer! Instead of creaming the butter and sugar, this is simply a stir and mix recipe, where the wet ingredients are added into the dry ingredients. The key? Do not over mix.
You’ll end up with a gorgeous cake that is slightly more dense but still super soft – it just about melts in your mouth. You can also freeze the cake before you add the ganache and it will keep really well. Simply microwave a piece for 20 seconds or so and it will return to its warm, fresh self. Enjoy!
Banana Bundt Cake With Nutella Ganache
Ingredients
- 2 and 3/4 cups (385 grams) all-purpose or plain flour
- 1 cup (200 grams ) granulated or caster sugar
- 3/4 cup (135 grams ) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 3 large over ripe bananas
- 1 cup (230 grams / 2 sticks) unsalted butter
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup (240 ml) greek yogurt
- 1/2 cup (120 ml) thickened or heavy cream
- 1/2 cup (150 grams) Nutella
Instructions
- Grease a large bundt pan well with butter. Preheat the oven to 360 F (180 C). In a large mixing bowl, sift the flour, then add the sugars, baking powder, baking soda, cinnamon and nutmeg. Whisk well.
- Peel your bananas and mash them well with a fork. In a separate bowl, add the butter and microwave for 20-40 seconds, until it is just melted. Then add the eggs, vanilla and greek yogurt and whisk together. Don’t worry if it goes a little lumpy.
- Finally, add the wet ingredients to the dry ingredients, along with mashed bananas and gently fold together. Pour the cake batter into the prepare cake tin.
- Bake for approximately 35 minutes, then cover with alfoil and bake for a further 5-10 minutes or until a skewer inserted in the middle comes out clean. Leave to cool for at least 15 minutes. Then carefully run a knife around the edges of the pan and gently flip the cake upside down to remove it from the pan. Leave on a wire rack to cool completely.
- To make the Nutella ganache, add the cream and Nutella to a small saucepan and place on the stove on a low heat. Stir until the two combine to form a creamy chocolate ganache. Leave to cool for 10-15 minutes and it will thicken slightly.
- Pour the Nutella ganache over the cooled banana cake. Cut into slices and serve.
Oh my goodness. This cake was absolutely amazing. I was unsure at first but it was certainly one of the nicest cakes I hv made. So moist and delicious. I didn’t use thick enough cream for the ganache so it trickled over the work top. Which was ok as I had placed greaseproof paper under the cooling rack.
Thought it would hv lasted longer but after two days it’s almost gone. Oh well just another reason to bake more of your wonderful recipes.
Also, a massive thank you for your video on prepping the bundt tin. Worked a treat. I’ll post photos if I work out how to.
Stay well. Stay safe. From week five in UK lockdown x