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+ servings

Banana Hazelnut Bundt Cake

Servings 8
Author Jenn Quillen


  • 5 tablespoons chocolate-hazelnut spread such as Nutella or Justin's
  • 3 tablespoons room temperature butter
  • 1 teaspoon canola oil
  • 3 tablespoons unsweetened apple sauce
  • 1/2 cup light brown sugar firmly packed
  • 2 medium ripe bananas
  • 2 large eggs
  • 1 1/2 cup unbleached cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 2/3 cup milk
  • Nonstick cooking spray
  • 1/2 cup mini chocolate chips


  1. Preheat your oven to 350 degrees.
  2. Mix the chocolate-hazelnut spread with 1 teaspoon oil in a microwave-safe dish and cook for 30 seconds, mixing until completely combined.
  3. Add the applesauce, butter, brown sugar, and bananas and beat at medium-high speed until thoroughly blended. Then add eggs, 1 at a time, beating well after each one.
  4. Combine flour, baking soda, baking powder, cocoa powder and salt in a separate bowl and mix thoroughly.
  5. Add your flour mixture and milk to your banana mixture, stirring until combined. Add mini chocolate chips and swirl throughout your batter.
  6. Spray your Bundt pan liberally with nonstick cooking spray and fill halfway with batter.
  7. Bake at 350 degrees for 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and invert Bundt pan over cake stand - it should slide right out!