Description
A light and fluffy banana walnut cake topped with a luscious chocolate cream cheese nutella frosting. This one pan wonder is a dream come true for banana and chocolate lovers. It’s easy to make, delicious to eat, and it’s the perfect recipe for dessert in a hurry!
Ingredients
Scale
For Cake
- 1 1/2 cups plus 2 TBSP all purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 medium over ripe bananas, mashed well
- 1/2 cup canola oil
- 1/2 cup full fat greek yogurt, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla
- 1/3 cup finely chopped walnuts
For Chocolate Frosting
- 1/2 cup (1 stick) salted butter, room temperature
- 3 ounces cream cheese, softened to room temperature
- 1 1/2 cups confectioner’s sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup nutella
- 1 tsp vanilla
- 4–6 TBSP heavy cream
Instructions
For Cake
- Preheat oven to 350 degrees.
- Line a 9 x 9 baking pan with parchment paper across the bottom and sides of the pan.
- Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a separate bowl, combined bananas, oil, yogurt and vanilla. Stir together until well combined.
- Add the eggs and stir until incorporated.
- Add the flour mixture to the banana mixture and stir with a wooden spoon until just barely combined.
- Stir in the walnuts.
- Do not over mix the batter.
- Pour the batter into the prepared pan and level the top with an offset spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs remaining.
- Cool completely on a wire rack before frosting.
For Chocolate Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium high speed for 1-2 minutes until light and fluffy.
- Reduce the speed to low and add the confectioner’s sugar and cocoa powder.
- Add the vanilla and mix until well combined before increasing the speed to medium high. Beat for 2 minutes.
- Add the nutella and whip mixture on high speed for 2 more minutes.
- Add the heavy cream one tablespoon at a time and continue to mix on medium high speed until frosting is light and very fluffy.
- Spread evenly over the cooled cake with an off set spatula.
Notes
Store cake in a cool, dry place for up to 3 days.
Cake may be frozen.
Cake flavor inspired by The Olive and Mango and Half Baked Harvest.