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You only need two basic things for this flourless banana Nutella loaf and it turns out perfectly gooey, light, and packed with chocolate. Super straightforward to make but when you pull it out? Expect that rich, fudge-like bite everyone raves about.
I whip this up whenever bananas go spotty in my fruit bowl. My kids can't get enough for after school. I'll be honest—I always stash some for my coffee break.
Ingredients
- 1/4 cup + 2 tablespoons cocoa powder: go for quality unsweetened cocoa, you'll notice the deep flavor
- 1 cup plus 1/4 cup Nutella: that's your base, bringing all the hazelnut richness
- 2 medium bananas, sliced up: the riper, the sweeter and softer your loaf will be
- 1 and 1/4 teaspoons baking powder: absolutely needed for that flourless rise
- 3 large eggs: provides the hold and shape, no flour needed
Simple Step-by-Step Directions
- Let It Rest:
- Let the loaf cool fully inside the pan, then wait 20 minutes before you slice it so it sets up nice and firm
- Just Mix It All:
- Toss everything into your blender and blend on high for about a minute until it's super smooth—no banana lumps left
- Bake It Off:
- Pour that batter into your prepared pan, bake for 50 to 55 minutes, and check it with a toothpick—it should come out almost clean, maybe just a few crumbs
- Start With Prep:
- Set your oven to 350°F (175°C) and coat your loaf pan well with oil so nothing sticks
Cocoa is really the secret here. Mix it with Nutella and you'll get this deep, hard-to-place flavor that always makes my guests come back for another slice.
Best Storage Tips
This banana Nutella loaf keeps up to five days in a sealed container in the fridge. If you want to store it longer, slice and freeze portions, separated with parchment. Need it fast? Zap a slice in the microwave for 20 seconds and it's as melty and soft as fresh.
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Tasty Tweaks
Switch things up by tossing 1/3 cup chopped hazelnuts in for crunch or lay some extra banana slices on top before baking to make it look extra pretty. If you want to go wild, swipe a little more Nutella on top once it's cool.
When To Enjoy It
Warm up a slice with a scoop of vanilla ice cream for a fancy dessert. Or just pack it as a quick snack when you're on the go or heading out for a hike. It's a perfect breakfast bite with strong coffee to balance all that chocolatey goodness.
Frequently Asked Questions
- → What’s the best way to store the cake?
Once it's cooled, keep it in an airtight container in the fridge. Eat it within 3 to 5 days for the best taste.
- → Can I use a Nutella substitute?
Absolutely! Try homemade Nutella or any chocolate-hazelnut spread you like.
- → What kind of cocoa works best?
Go for unsweetened cocoa powder. It balances the sweetness perfectly with its rich chocolate flavor.
- → Is this safe for a gluten-free diet?
Yup, this cake is totally gluten-free since there’s no flour in the recipe.
- → How do you serve it best?
Eat it plain, slightly toasted, or with a little butter or jam on top for extra yum!