Filed Under: Cakes & Cupcakes

Banana Bundt Cake With Nutella Ganache

Recipe By Jess Holmes
  |  
October 19th, 2016
5 from 1 vote
5 from 1 vote

Big Banana Bundt Cake bursting with bananas, warm spices and drizzled with deliciously creamy Nutella ganache.

Yield: 10 -12 Servings

Prep Time: 30 minutes

Cook: 45 minutes

Please welcome back Jess from Sweetest Menu as she shares these Snickers Peanut Butter Chocolate Cupcakes! Be sure to visit her mouthwatering blog today. -Tessa

Banana Bundt Cake with Nutella Ganache

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!

Banana Bundt Cake with Nutella Ganache

 

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.

Banana Bundt Cake with Nutella Ganache

 

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.

Banana Bundt Cake with Nutella Ganache

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!


5 from 1 vote

How to make
Banana Bundt Cake With Nutella Ganache

Yield: 10 -12 Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Big Banana Bundt Cake bursting with bananas, warm spices and drizzled with deliciously creamy 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the Nutella ganache over the cooled banana cake. Cut into slices and serve.
Course: Dessert
Cuisine: American

Tessa Arias

About Jess...

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at sweetestmenu.com. With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Find Jess on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Lisan Spiegelaar — October 20, 2016 at 3:17 am

    YUM!!! I’ll definitely be making this, loooove the combination of bananas and Nutella. Pinned it! 🙂

    • #
      Jess Holmes — October 23, 2016 at 12:35 pm

      Awesome! I hope you enjoy it! And thanks for the pin 🙂

  2. #
    Melanie @ Gather for Bread — October 21, 2016 at 4:14 am

    I’m a huge chocolate and banana combo freak! This looks amazing!

    • #
      Jess Holmes — October 23, 2016 at 12:35 pm

      Thanks Melanie!

  3. #
    Kanan KR — October 21, 2016 at 4:18 am

    Hi I want to make this banana vindt cake without eggs. What can I use and how much to replace the 3 large eggs? I would prefer to use something readily available in my kitchen. Thanks in advance.

    • #
      Jess Holmes — October 23, 2016 at 12:36 pm

      Hi Kanan, I’m sorry but I’m a traditional baker and I don’t have experience cooking cakes without eggs. Sorry I can’t be more helpful

  4. #
    Donna Young — October 21, 2016 at 4:38 am

    Yum! Can’t wait to make this! Also love that I can put it together so simply, no mixer involved!

    • #
      Jess Holmes — October 23, 2016 at 12:36 pm

      That’s it Donna! So easy! 🙂

  5. #
    vinncent huang — October 22, 2016 at 2:27 am

    nice post…i’m really personally like it

    • #
      Jess Holmes — October 23, 2016 at 12:37 pm

      Thank you!

  6. #
    Nesibha — October 23, 2016 at 12:02 pm

    Nice cake.. looking awesome

    Can you please tell me..what can be used as the substitute for eggs in this recipe.
    Thank-you

    • #
      Jess Holmes — October 23, 2016 at 12:37 pm

      Hi Nesibha, I haven’t made this cake without eggs before so I’m not really sure – sorry!

  7. #
    Evitra saldanha — October 24, 2016 at 9:55 am

    Can I use regular yoghurt pls

    • #
      Jess Holmes — October 24, 2016 at 12:46 pm

      Hi Evita, I haven’t tried it myself in this recipe but I don’t see it being a problem 🙂

  8. #
    shelly — November 3, 2016 at 8:36 am

    Love bananas..thanks for your recipe

    • #
      Jess Holmes — November 4, 2016 at 10:26 pm

      Thanks Shelly!

  9. #
    Genny — November 5, 2016 at 11:03 pm

    Comment for Kanan KR and Nesibha – 1.5 bananas mashed up will replace the eggs (I use half a banana per egg called in recipe). Other options are also apple sauce or ground flax/water, more info here: http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs

  10. #
    Alicia J. — June 22, 2017 at 1:09 pm

    I made this tonight. I took about 1/3 of the batter and added cocoa podwer to it and swirled it in the regular batter. It is fantastic. Thank you for the incredible recipe. (Wish I could submit a picture of it here.)

    • #
      Jess Holmes — June 22, 2017 at 3:40 pm

      Hi Alicia, thanks so much for your lovely comment. I’m so glad you enjoyed my cake! I also love your idea of swirling cocoa powder through part of the batter – very cool! Jess

  11. #
    Alexandra — September 19, 2017 at 1:33 pm

    Made this yesterday, so delicious! I didn’t have any nutella so I made a chocolate cream cheese icing, but next time I’ll make sure I have nutella.

  12. #
    Deborah — September 22, 2017 at 4:01 am

    Can I leave the cake and Nutella ganache outside without putting it in the fridge? Thank you

  13. #
    Michele — April 19, 2020 at 3:03 pm

    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

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed