Banana Cake with Chocolate Chip Hazelnut Streusel

This banana cake with chocolate chip hazelnut streusel starts with the kind of brown bananas most people toss, then turns them into something that feels special without a lot of fuss. A swirl of chocolate hazelnut butter runs through the tender crumb, and the streusel topping adds crunch from hazelnuts and mini chocolate chips. It’s the kind of cake you can make on a Sunday morning and still have time to enjoy a slice before the day gets away from you.

Last week my son Caleb came down with a bug, and after a few days of snuggles and soup, I wanted to bake something that felt like a reward for making it through. This cake was it. The bananas were already spotty on the counter, so they were ready to go. The whole house smelled like toasted hazelnuts and chocolate, and even Caleb, who usually only wants crackers when he’s sick, asked for a piece. That’s the kind of power a good banana cake has.

3 Reasons to Make This Banana Cake Recipe

• One bowl for the batter, no mixer needed. You stir the wet ingredients by hand, fold in the dry, and you’re done. The streusel comes together with your fingers in a separate bowl, so cleanup is quick.
• The chocolate hazelnut swirl adds richness without extra work. A few spoonfuls of Nutella or chocolate hazelnut butter swirled through the batter give every bite a ribbon of chocolate that pairs perfectly with the banana flavor.
• The streusel topping stays crunchy. Cold butter rubbed into flour and brown sugar creates a crumbly layer that bakes up crisp, and the hazelnuts and mini chips add texture that contrasts with the soft cake underneath.

Key Ingredients for This Easy Banana Cake

• Chocolate hazelnut butter or Nutella, This is the star of the swirl. It adds a deep chocolate flavor and a hint of hazelnut that echoes the streusel. You can use any chocolate‑nut spread, but avoid ones with a very runny consistency or they’ll sink into the batter instead of swirling.
• Hazelnuts, Use raw or roasted hazelnuts. If they still have skins, rub them in a clean kitchen towel to remove most of the skin before chopping. Toasted hazelnuts have a richer flavor, but raw ones will toast in the oven during baking.
• Ripe bananas, The browner, the better. Overripe bananas are sweeter and easier to mash, and they give the cake its moist, tender crumb. If your bananas aren’t ripe enough, you can speed things up by baking them at 300°F for 15 minutes until the skins blacken, then let them cool before mashing.

Kitchen Tools for Banana Hazelnut Cake

• 8‑inch square baking pan (metal or glass both work; metal gives slightly crisper edges)
• Non‑stick cooking spray or butter for greasing the pan
• Medium and large mixing bowls
• Whisk and a rubber spatula or wooden spoon
• Fork for mashing bananas
• Toothpick for swirling the chocolate hazelnut butter
• Wire cooling rack

Tips for Making the Best Banana Cake with Chocolate Chip Hazelnut Streusel

Use bananas that are heavily speckled or mostly brown. The riper they are, the more natural sweetness and moisture they bring, which means you can use less sugar and still get a tender crumb. Mash them well with a fork until almost smooth, leaving a few small lumps for texture.

When you add the dry ingredients, stir just until the flour disappears. Overmixing develops gluten and makes the cake tough. The batter will be thick, that’s fine. Spread it evenly in the pan before adding the chocolate hazelnut butter. Drop the butter in small spoonfuls across the surface, then use a toothpick to make figure‑eight swirls. Don’t over‑swirl or the pattern will disappear into the batter.

For the streusel, keep the butter cold. If it softens too much, the streusel will melt into a solid layer instead of staying crumbly. Rub the butter into the flour mixture with your fingertips until it looks like coarse sand, then sprinkle it evenly over the batter. The hazelnuts and chocolate chips go on top last so they don’t sink into the cake.

How to Tell When the Cake Is Done and Other Baker’s Tricks

Bake the cake at 375°F for 35 to 40 minutes. Start checking at 35 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick has wet batter on it, give it another 3 to 5 minutes. The top should be golden brown and the edges will have pulled away slightly from the pan.

Let the cake cool completely in the pan on a wire rack before slicing. Warm cake is too tender to cut cleanly, and the streusel can crumble off. If you’re in a hurry, you can speed things up by placing the pan in the fridge for 20 minutes after it’s mostly cool, but don’t skip the cooling step entirely or you’ll end up with a messy slice.

Making Streusel That Stays Crumbly, Not Soggy

Streusel can be finicky. The trick is to keep the butter cold and work quickly. Cut the cold butter into small cubes, then rub it into the flour‑brown sugar mixture with your fingertips until it looks like coarse crumbs with some pea‑sized pieces remaining. If the mixture starts to clump together into a dough, you’ve overworked it. Chill the bowl for 5 minutes before sprinkling. Also, don’t skip the cinnamon in the streusel, it’s a small amount, but it ties the banana and hazelnut flavors together.

Easy Banana Cake Variations to Try

If you don’t have chocolate hazelnut butter on hand, you can substitute any chocolate‑nut spread or even melted dark chocolate swirled in. For a nut‑free version, skip the hazelnuts and use sunflower seeds or toasted oats in the streusel instead. The chocolate chips can be swapped for white chocolate or butterscotch chips if you want a different flavor profile.

To make the cake a little more indulgent, add a layer of cream cheese frosting after it cools, but keep in mind that will cover up the streusel crunch. If you prefer a less sweet cake, reduce the granulated sugar to ¾ cup and use a dark chocolate hazelnut spread with less sugar. The bananas will still provide plenty of sweetness.

Ways to Serve This Brunch Dessert Cake

This cake works for breakfast, brunch, or dessert. Serve it plain with a cup of coffee or tea, or dress it up with a dollop of whipped cream and a drizzle of extra chocolate hazelnut butter. A scoop of vanilla ice cream on the side turns it into a proper dessert, especially if the cake is still slightly warm.

For a brunch spread, cut the cake into small squares and arrange them on a platter with fresh berries and a dusting of powdered sugar. It also pairs well with a glass of cold milk or a latte. The streusel topping stays crunchy for a day or two, so leftovers are just as good the next morning.

How to Store Leftover Banana Hazelnut Cake

Store the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate it instead to keep the streusel from softening. The cake will stay moist for up to 4 days in the fridge. Let slices come to room temperature before serving, or warm them briefly in the microwave for about 15 seconds to revive the texture.

Can You Freeze This Banana Cake?

Yes, this cake freezes well. Cool it completely, then wrap the whole cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. To thaw, unwrap and let sit at room temperature for about an hour. If you want to reheat a frozen slice, microwave it for 20 to 30 seconds or warm it in a 300°F oven for 10 minutes. The streusel won’t be quite as crunchy after freezing, but the flavor will still be great.

Best Way to Reheat a Slice of Streusel Cake

For a single slice, the microwave is fastest: 15 to 20 seconds on high will warm it through without making the streusel soggy. If you’re reheating several slices, place them on a baking sheet in a 300°F oven for 8 to 10 minutes. This method helps the streusel re‑crisp a little. Avoid reheating the whole cake at once, as the edges will dry out before the center warms.

Source recipe: Banana Cake with Chocolate Chip Hazelnut Streusel (SnapChef ID 48d1e10a-8c79-4217-af89-5eb64eb5c0bd). Nutrition is estimated per serving.

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Banana Cake with Chocolate Chip Hazelnut Streusel

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Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Servings

9 servings

Calories

490 kcal

Scale: 1x2x3x · − 9 servings +

US Metric

Cook Mode

Ingredients

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• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 large ripe bananas mashed
• 4 tablespoons unsalted butter melted and cooled to room temperature
• 2 large eggs slightly beaten
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup Chocolate Hazelnut Butter or Nutella
• 3 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter
• 3/4 cup hazelnuts toasted, peeled and roughly chopped
• 1/3 cup mini chocolate chips

Directions

1. 1
   Preheat oven to 375 degrees F. Spray an 8-inch square pan with non-stick cooking spray. Set aside.
2. 2
   In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. 3
   In a large bowl, add the mashed bananas, melted butter, eggs, vanilla, and sugar. Stir until combine. Stir in the dry ingredients. Don't over mix.
4. 4
   Pour batter into prepared pan. Spoon Chocolate Hazelnut Butter or Nutella over the cake batter. Swirl in with a toothpick.
5. 5
   To make the Hazelnut Streusel Topping, combine flour, brown sugar, cinnamon, and butter in a small bowl. Rub together with your fingers until you have a crumbly mixture. Sprinkle streusel evenly over the cake. Top with hazelnuts and chocolate chips.
6. 6
   Bake for 35-40 minutes, or until cake is set and a toothpick comes out clean. Remove from oven and let cool completely before slicing and serving.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 490 kcal 25% DV

Protein 8 g 16% DV

Total Fat 24 g 31% DV

Total Carb. 63 g 23% DV

Fiber 4 g 14% DV

Sodium 310 mg 13% DV

% Daily Values are based on a 2,000-calorie diet (FDA).