Banana Nutella Marble Bundt Cake
Dutch-style bundt cake swirled with Nutella and mashed banana, baked until golden. Butter-based batter creamed with brown sugar and eggs, folded with self-rising flour and milk, then marbled with Nutella for a rich chocolate contrast. Dusted with powdered sugar once cooled.
Ingredients
- 2 bananas, large
- 14 tbsp butter, room temperature, plus extra for pan
- 1 cup brown sugar, light or dark
- 7 tbsp milk
- 4 eggs
- 2 cups self-rising flour, plus extra for dusting panall-purpose flour + baking powder250g + 2.5 tsp baking powderadds gluten
omit salt if using store blend
- 3 tbsp Nutella, in glass jar
- powdered sugar, optional, for dusting(optional)
Instructions
- 1
Allow all ingredients to reach room temperature for 30 minutes.
- 2
Preheat oven to 325°F convection bake. Butter a bundt pan and dust lightly with flour to prevent sticking.
- 3
Mash bananas with a fork and set aside.
- 4
Beat butter and brown sugar with a hand mixer until creamy, about 5-10 minutes.
- 5
Add eggs one at a time, then add milk, beating continuously.
- 6
Add flour in two parts, beating well between additions.
- 7
Fold in mashed bananas and beat for 1 minute.
- 8
Pour 2/3 of batter into prepared bundt pan.
- 9
Microwave Nutella jar without lid until slightly liquid, about 30 seconds.
- 10
Stir 3-4 tablespoons Nutella into remaining 1/3 batter.
- 11
Pour Nutella batter over plain batter and drag a knife through several times to create marbled effect.
- 12
Cover pan with foil and bake for 75 minutes, removing foil after 30 minutes.
- 13
Cake is done when a skewer inserted comes out clean.
- 14
Cool completely before turning out from pan.
- 15
Dust cooled cake with powdered sugar and slice to serve.
Tips
Dust bundt pan with flour after buttering to prevent cake from sticking during unmolding.
Microwave Nutella just until pourable; overheating makes it too thin for marbling.
Use a satay stick or thin skewer to test doneness; a cake tester works equally well.
Cool completely before turning out to allow structure to set properly.
Good to Know
Keep in airtight container at room temperature up to 3 days, or wrapped in plastic wrap in refrigerator up to 5 days.
Bake fully 1 day ahead; cool, wrap tightly, and store at room temperature. Dust with powdered sugar just before serving.
Slice and serve at room temperature, optionally with whipped cream or chocolate sauce.
Common Mistakes
Do not skip the room-temperature rest to avoid dense crumb from cold ingredients.
Do not overmix batter after adding flour to avoid tough, tight cake.
Do not remove foil before 30 minutes to prevent top from browning too quickly.
Do not unmold while warm to avoid cake breaking apart; cool completely first.
Substitutions
Dairy-Free Swaps
General Alternatives
omit salt if using store blend