This post may contain affiliate links. Read our disclosure policy.
Please welcome back Jess from Sweetest Menu! Be sure to visit her 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!
More Recipes You’ll Love:
- Double Chocolate Banana Muffins
- Double Chocolate Banana Bread
- Chocolate Bundt Cake
- Nutella Cheesecake Bars
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
Can I leave the cake and Nutella ganache outside without putting it in the fridge? Thank you
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.
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.)
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
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
Love bananas..thanks for your recipe
Thanks Shelly!
Can I use regular yoghurt pls
Hi Evita, I haven’t tried it myself in this recipe but I don’t see it being a problem 🙂
Nice cake.. looking awesome
Can you please tell me..what can be used as the substitute for eggs in this recipe.
Thank-you
Hi Nesibha, I haven’t made this cake without eggs before so I’m not really sure – sorry!
nice post…i’m really personally like it
Thank you!
Yum! Can’t wait to make this! Also love that I can put it together so simply, no mixer involved!
That’s it Donna! So easy! 🙂
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.
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
I’m a huge chocolate and banana combo freak! This looks amazing!
Thanks Melanie!
YUM!!! I’ll definitely be making this, loooove the combination of bananas and Nutella. Pinned it! 🙂
Awesome! I hope you enjoy it! And thanks for the pin 🙂