Go Back

Banana snack cake with sour cream fudge nutella frosting


For the cake

  • 1 ½ cups four
  • ¾ cups sugar
  • 1 ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 3 super ripe bananas smashed
  • ½ cup oil
  • 1 egg
  • 3 tablespoons buttermilk

For the frosting

  • 1 cup heavy cream
  • 2 tablespoons corn syrup
  • ¼ teaspoon kosher salt
  • 12 ounces bittersweet chocolate chopped
  • ¾ cup of nutella
  • ¾ cup sour cream at room temperature
  • 2 tablespoons unsalted butter at room temperature


  • Preheat oven to 350 and put a rack in the middle of the oven. Butter or spray with cooking spray an 8-inch square baking dish.
  • In a bowl, sift together the flour, sugar, baking soda and salt.
  • In a separate, medium-sized bowl, whisk together the banana, egg, oil and buttermilk until totally combined. Add the flour mixture to the banana mixture and whisk just until combined - don't overdo it.
  • Add cake batter to prepared pan, smooth out the top and bake for about 25-30 minutes. The center should be puffed and spring back when you lightly touch it. Cool on a rack in the pan for 10 minutes, then turn out of the pan and cool completely on the rack.
  • To make the frosting, bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, nutella and butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every every once in a while. The frosting will look gross at first, but don't freak out - it will thicken and become shiny and spreadable in like an hour or so. Keep stirring until smooth.  It should be the consistency of sour cream; if not, chill another 5 minutes and stir.
  • Spread the frosting over the cooled cake and cut into squares.