Listen to this. Banana bread layer cake with nutella cream cheese filling. Topped with dark chocolate ganache. Do I need to say more?
I love banana bread. I like to have some chocolate chunks in the batter, but I have never tried with nutella before. I don’t know why, because nutella and banana is a perfect combination, right?
I made the cake in 4 separate cake pans with the size of 18 cm. If you want thicker cake, you can just use 15 cm pans. And the nutella cream cheese filling is sooo good that you can eat it with a spoon! You can of course make a normal banana bread by just using my batter recipe and pour into a bread pan. It will be the best banana bread you have eaten, and very easy to bake. I like to add 1 teaspoon of cinnamon into the batter if I am making a simple bread out of it.
Are you a nutella lover like me, try my nutella mud cake muffins!
Recipe for banana bread layer cake with nutella cream cheese filling and chocolate ganache
- 115 g salted butter, room temperature
- 2.3 dl sugar
- 2 eggs
- 4 ripe bananas
- 3.5 dl flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 pinch of vanilla powder
- 50 g dark chocolate, chopped
- 200 g salted butter, room temperature
- 1.5 dl nutella
- 1.3 dl icing sugar
- 400 g cream cheese
- 150 g dark chocolate
- 1.5 dl whipping cream
Banana bread layers:
Preheat the oven to 180 degrees C. Line 4 baking pans (15-18cm) with parchment paper and grease and flour them.
Mix butter and sugar. Add eggs and stir until smooth. Crush three bananas with a fork and cut the fourth into slices. Add to the batter and mix gently.
Blend the dry ingredients separately and fold in carefully into the batter together with the chopped chocolate. Don’t overmix.
Pour the batter into the baking pans. Use a scale to be sure that you get the same amount in every pan. Bake for around 20 minutes on the middle rack and try with a toothpick to see if they are ready. Let cool completely.
Nutella cream cheese frosting:
Whisk the butter, sugar and Nutella together until smooth and fluffy (approx. 5 minutes). Add the cream cheese and quickly mix until smooth. Don’t overmix.
If the cake layers are uneven, you can cut of the top to make them flat. Spread ¼ of the filling between every layer of cake and use the last of the filling to cover sides and top. Let chill in the fridge while you make the ganache.
Chop your chocolate and put in a large bowl. Heat the cream to just before it starts simmering and pour it over the chopped chocolate. Let it rest for 10 minutes. Then whisk the cream and chocolate until it’s a smooth ganache. Let it cool in room temperature. Cover the cake with the delicious ganache you just made.
Enjoy the best banana bread version ever!
Too sweet for you? Try to layer some raspberries between the nutella layer and cake!