Banana Cake with Hazelnut Twist

Name: Banana Cake with Hazelnut Twist
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3-4 very ripe bananas (about 1½ cups mashed); ½ cup (115 g) melted butter (or half butter + half hazelnut oil for an elevated twist); ¾ cup (150 g) light brown sugar; 2 large eggs — room temp; 1 tsp vanilla extract; ½ cup (120 g) sour cream or full-fat Greek yogurt; 1 cup (130 g) all-purpose flour; ½ cup (50 g) almond flour; ½ cup (50 g) hazelnut flour (or finely ground toasted hazelnuts); 1 tsp baking soda; ½ tsp salt; ½ tsp cinnamon (optional, enhances warmth); (Optional) ½ tsp espresso powder — boosts banana and nut flavors subtly; ¾ cup chopped toasted hazelnuts or almonds; ½ cup dark chocolate chunks (for a Nutella-like profile)

13 steps

Prep:15minCook:55min

Delightful banana cake with ripe bananas, hazelnut, and a hint of chocolate. Perfectly moist with a wonderful nutty flavor. Ideal for dessert or a sweet snack.

Updated at: Tue, 14 Oct 2025 18:50:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories418.2 kcal (21%)

Total Fat28.2 g (40%)

Carbs37.8 g (15%)

Sugars21.2 g (24%)

Protein7.2 g (14%)

Sodium220.2 mg (11%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

3bananas

very ripe

½ cupbutter

melted, or half butter + half hazelnut oil for an elevated twist

¾ cuplight brown sugar

2eggs

large, room temp

1 tspvanilla extract

½ cupsour cream

or full-fat Greek yogurt

1 cupall-purpose flour

½ cupalmond flour

½ cuphazelnut flour

or finely ground toasted hazelnuts

1 tspbaking soda

½ tspsalt

½ tspcinnamon

optional, enhances warmth

½ tspespresso powder

Optional, boosts banana and nut flavors subtly

¾ cuphazelnuts

chopped toasted, or almonds

½ cupdark chocolate chunks

for a Nutella-like profile

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchmen

Step 2

Mash bananas well in a large bowl.

Step 3

Add wet ingredients: butter (or butter + hazelnut oil), brown sugar, eggs, vanilla, and sour cream. Whisk until smooth.

Step 4

In another bowl, whisk dry ingredients: flour, almond flour, hazelnut flour, baking soda, salt, cinnamon, and espresso powder (if using).

Step 5

Fold dry into wet using a spatula until almost combined.

Step 6

Add mix-ins (nuts, chocolate) and gently fold to incorporate. Be careful not to overmix; nut flours make the batter delicate.

Step 7

Pour into pan and smooth the top.

Step 8

Bake 55–65 minutes, checking at 55. A toothpick should come out with moist crumbs (not wet batter). If browning too fast, tent with foil near the end.

Step 9

Cool 15 minutes, then transfer to a rack to finish cooling. The nut oils actually deepen the flavor overnight.