Banana Nutella Sheet Cake

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Chocolate and banana has always been one of my favorite flavor combinations, particuarly during summer. This banana nutella sheet cake with cinnamon and chocolate chips would be the perfect dessert for a summer gathering.

Banana Nutella Sheet Cake Ingredient Notes

Flour – It’s a little hard to make a banana cake that isn’t just banana bread with frosting. Using cake flour will help to lighten the crumb.

Butter – You can substitute the ¾ cup of butter with ⅔ a cup of oil. This will yield a cake that’s slightly more moist and fluffy. Be careful to use an oil with a very light taste, though.

Bananas – Using ripe bananas will add more flavor and moisture to the cake. I actually don’t care for the flavor of overripe bananas. I find them best when they no longer have any green visible on the stem, and the peel is dark yellow and covered with small black spots.

Another note on bananas – When baking with fruit, I find it works so much better to measure by weight rather than by the number of fruits. Fruits can come in vastly different sizes. Even cup measurements are not that great – for berries, the size of the berries will determine how they fill the cup.

Chocolate Chips – If you aren’t a fan of chocolate and banana, and you want to make the cake recipe with a different frosting, you can leave out the chocolate chips. They don’t need a substitution.

Notes on Technique

• To make a sheet cake easier to transfer to a serving platter, I recommend using parchment paper to line the pan. To make the paper conform better to the pan, you can use scissors to cut a diagonal slit from each corner of the paper, about 2 inches in length. This will allow the corners to fold up nicely, and the paper won’t bunch up and create lumps on the sides of the cake.
• I recommend using a potato masher to mash the bananas before adding them in the cake, especially if your bananas are a little less ripe.
• When you are making the frosting, alternate adding some of the sugar and then some of the milk until it is all mixed in. This will help prevent lumps.
• If you are moving the cake to a serving platter, transfer the cake first, then frost.
• The banana cake would also be delicious topped with Cinnamon Buttercream or Cream Cheese Frosting.

Banana Chocolate Chip Sheet Cake with Nutella Frosting

Tiffany

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Prep Time 25 mins

Cook Time 30 mins

Cooling Time 1 hr

Total Time 1 hr 55 mins

Course Dessert

Servings 20 Slices

Equipment

• 9x13x2 inch (33x23x5 cm) baking pan

Ingredients

  

For the Cake:

• 3 cups all-purpose flour (375 g)
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cup butter, softened (170 g)
• 1 cup brown sugar (200 g)
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk (237 ml)
• 300 grams mashed banana (about 3 medium bananas)
• 1 1/2 cups chocolate chips (250 g)

For the Frosting:

• 1 cup butter, softened (227 g)
• 3 1/2 cups confectioner's sugar (420 g)
• 1/3 cup milk (80 ml)
• 3/4 cup nutella

Instructions

 

Make the Cake:

• Preheat the oven to 350° F (180° C) and line a 9x13 inch (33x23 cm) baking pan with parchment paper or spray with baking spray. In a medium bowl, combine the flour, baking powder, salt, and cinnamon, and set aside. In another medium bowl, mash the bananas with a potato masher and set aside.
• In a large bowl, cream the butter and brown sugar together until fluffy. Mix in the eggs one at a time, then add the vanilla, milk, and mashed bananas. Mix until well combined.
• Add the flour mixture and mix in gently. Before the batter is all the way combined, add the chocolate chips and switch to a spoon, stirring until the batter is fully combined but being careful not to overmix.
• Bake at 350° F (180° C) for about 30 minutes, or until the top of the cake springs back when touched. Allow the cake to cool for an hour before frosting.

Make the Frosting:

• In a large bowl, beat the butter alone until it becomes fluffy, about 1 minute. Add a cup of confectioner's sugar anda tablespoon of milk, and mix until fully combined. Continue adding the rest of the sugar and milk in increments, mixing until the frosting comes together. Finally, mix in the nutella. Scrape the sides of the bowl to make sure the frosting gets thoroughly mixed.
• Use the parchment to lift the cake out of the pan and move to a serving platter, or remove the paper and return to the pan. Frost the cake. You can store the cake for 3 days at room temperature, or for about 5 days in the refrigerator.

Keyword banana, cake, chocolate, nutella, sheet cake