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Perfect Banana, Coconut & Hazelnut Cake with Creamy Nutella Frosting

This simple and insanely delicious cake is what dreams are made of. Nutella and banana dreams to be exact. The velvety Nutella frosting is the perfect compliment to the banana, the barely there but deliciously good coconut and the subtle notes from the chopped hazelnuts. A perfect marriage of sweet, nutty, silky and satisfying texture.

Prep Time 25 minutes
Cook Time 30 minutes
Author Amanda @ A Treat Life

Ingredients

For the cake:

  • 1 1/2 cups mashed bananas (about 4 bananas)
  • 1/2 cup melted coconut oil
  • 1/4 cup honey
  • 2 lg eggs
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (192g) all-purpose flour
  • 1 1/2 tsps baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup unsweetened coconut
  • 1/4 cup chopped hazelnuts

For the Nutella Frosting:

  • 3/4 cup (170g) unsalted butter, room temp
  • 3/4 cup (210g) nutella, room temp
  • 1/4-1/2 tsp kosher salt
  • 1 cup (125g) confectioners sugar,sifted
  • 1-2 tsps milk

To garnish (optional);

  • shredded toasted coconut, toasted hazelnuts, fresh banana slices

Instructions

For the cake:

  1. Preheat oven to 350F/ 177C. Grease an 8" square cake pan and line it with parchment paper.

  2. In a large mixing bowl add the mashed banana (or mash it right in the bowl, then be sure to measure it,) then add the coconut oil, honey, eggs and vanilla. Mix everything really well with a spatula to combine.

  3. Then fold in the flour, baking soda and salt until almost totally combined but a few streaks of flour remain. Fold in the coconut and chopped hazelnuts and mix until everything is combined, being careful not to overmix. Pour the batter into the prepared pan, smooth the top and place in the preheated oven. Bake for about 30-35 minutes until the center is just set and it springs back to the touch.

  4. Once done, completely cool the cake in the pan set on a wire rack.

For the frosting:

  1. Add the softened butter to the bowl of a stand mixer or use a large bowl if using a handheld mixer. Beat the butter until light and fluffy. Add in the soft nutella and continue beating until the butter and Nutella are combined.

  2. Add half of the sifted confectioners sugar and the 1/4 tsp of salt and beat for about a minute or two until creamy. Then add the rest of the sifted sugar and taste if you want to add the other 1/4 tsp salt (I usually do.) Beat for another minute. Add in the milk, starting with one teaspoon at a time and beat for 1-2 minutes until you have a nice and fluffy frosting. Add the extra tsp of milk or more if necessary.

  3. Spread the frosting over the cake. Slice and enjoy!

  4. Keep the leftover cake stored in an airtight container for about 3-4 days or store in the refrigerator for a week.

Recipe Notes

*Super overripe, starting to brown bananas are what you want to use for this cake.

*For a 6" 4 layered (3 frosting layered) cake, do 1 1/2 x's both the cake and frosting.  Bake in 2 6" pans and slice each layer in half.