Last Updated on 4 months by Neha Deshmukh

Nutella Banana Marble Cake Recipe – Easy Swirl Bake

Introduction

Oh, this cake! It’s seriously one of those recipes that just feels like a warm hug. I first made this Nutella Banana Marble Cake when my niece was visiting, and she requested something chocolatey and banana-y. It was a hit then, and it’s been a family favorite ever since. It’s surprisingly easy to whip up, even if you’re not a seasoned baker, and the swirl of banana and Nutella is just… dreamy. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another cake recipe. It’s a delightful combination of flavors and textures. The moist banana cake base pairs beautifully with the rich, hazelnutty Nutella. Plus, the marble effect makes it look so pretty – perfect for birthdays, celebrations, or just a cozy afternoon treat. It serves about 5 people, takes around 15 minutes to prepare, and bakes in 55 minutes. It’s an easy recipe, even for beginner bakers!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 4 overripe bananas
• 2 eggs
• ¾ cup sugar (about 150g)
• ½ cup vegetable oil (about 120ml)
• 1 and ½ cups all-purpose flour (about 190g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 Tablespoons cocoa powder
• ¾ cup Nutella (about 150g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bananas: Ripeness & Variety

The riper the bananas, the sweeter and more flavorful your cake will be. Those spotty, almost-too-ripe bananas are perfect. I usually use Cavendish bananas, but you can experiment with other varieties like plantains for a slightly different flavor.

Flour: Using All-Purpose vs. Other Options

All-purpose flour works beautifully here. If you’re looking for a slightly more tender crumb, you could try cake flour, but it’s not essential.

Nutella: Brand & Substitutes

I’m a Nutella devotee, but if you can’t find it, any good quality chocolate-hazelnut spread will do. Just make sure it’s not too runny.

Cocoa Powder: Dutch-Processed vs. Natural

You can use either Dutch-processed or natural cocoa powder in this recipe. Dutch-processed will give you a darker, more mellow chocolate flavor.

Oil: Choosing the Right Vegetable Oil

Any neutral-flavored vegetable oil will work well – canola, sunflower, or even melted coconut oil (though that will impart a slight coconut flavor).

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment paper. This prevents sticking and makes it easy to remove the cake.
2. In a large bowl, mash those bananas! You want them slightly lumpy – don’t overdo it. Add the eggs, sugar, and oil, and whisk everything together until it’s nicely combined.
3. In a separate bowl, sift together the flour, baking powder, and baking soda. This helps to ensure everything is evenly distributed. Gently fold the dry ingredients into the wet ingredients with a spatula, just until everything is incorporated. Don’t overmix!
4. Now for the fun part! Divide the batter into two equal portions. To one portion, add the cocoa powder and Nutella. If it’s too thick, add ¼ cup of hot water to loosen it up.
5. Time to create the marble effect! Alternately spoon dollops of the banana batter and the Nutella batter into the prepared pan. Then, take a toothpick and swirl them together – don’t overdo it, or the colors will blend too much.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Expert Tips

A few little secrets to make your cake extra special:

Achieving the Perfect Marble Swirl

Don’t over-swirl! A few gentle swirls are all you need to create a beautiful marble effect.

Preventing a Dry Cake

Don’t overbake! Start checking for doneness around 50 minutes. Overbaking is the biggest culprit for dry cakes.

Ensuring Even Baking

Make sure your oven is properly preheated, and rotate the cake halfway through baking for even browning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Nutella Banana Marble Cake

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and ensure your Nutella is vegan-friendly.

Gluten-Free Nutella Banana Marble Cake

Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.

Spice Level: Adding Cinnamon or Cardamom

A teaspoon of cinnamon or cardamom added to the dry ingredients will give your cake a lovely warm spice flavor. My grandmother always added a pinch of cardamom to her banana cakes!

Festival Adaptations: Birthday Cake Decoration Ideas

Frost with chocolate buttercream and sprinkle with colorful sprinkles for a birthday cake. Or, add some chopped nuts for extra texture.

Serving Suggestions

This cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. A cup of chai or a glass of cold milk is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

Can I use frozen bananas for this cake?

Yes, you can! Just thaw them completely and drain off any excess liquid.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.

Can this cake be made ahead of time?

Yes, you can bake it a day ahead and store it in an airtight container.

What’s the best way to store leftover cake?

Airtight container at room temperature or in the fridge.

Can I substitute Nutella with another chocolate-hazelnut spread?

Absolutely! Any good quality spread will work.

Is it possible to make this cake without cocoa powder?

Yes, you can omit the cocoa powder and Nutella portion for a simple banana marble cake. It won’t have the chocolate flavor, but it will still be delicious!