Banana streusel cake

Streusel topped 'coffee' cakes are extremely popular and this one with a seam of banana and Nutella is no exception. In the US these are commonly baked in 33cm/13″ x23cm/9″ traybake tins. There is a lot of mixture in these recipes and I prefer to make a dozen streusel topped muffins and use a smaller cake pan. Use what works best for you.

This particular combination comes from New York bakery, Ovenly. If I had scaled down the ingredients I could have made it in the Thermomix but I used a stand mixer to use the quantities given below.

banana Nutella streusel cake

  • Servings: 16
  • Difficulty: easy
  • Print


Cake batter

225g unsalted butter, melted

240g buttermilk

60g sour cream

4 large eggs

10g vanilla extract

560g plain/all purpose flour

7 g salt

Pinch baking powder

15g baking powder

430g caster sugar



2 bananas, thinly sliced

150g Nutella warmed in microwave to help spread

45g soft brown sugar


Streusel topping

60g unsalted butter, melted

30g soft light brown sugar

150g Plain/all purpose flour

1 tsp ground ginger

1 tsp cinnamon

Preheat oven to 180°C/350°F

Prepare tin 33x23cm / 13″/9″ or muffin tins and a smaller tin


Make the streusel topping and set aside.

To make the batter:

Whisk together the cooled melted butter, eggs, sour cream, buttermilk and vanilla extract

Whisk the dry ingredients, flour, sugar, baking powder,baking soda and salt

Beat the wet ingredients into the dry until well combined

Spread half the mixture on the baking pan or muffin cases.

Lay the banana slices over the batter

Drizzle the Nutella over the banana

Spoon the remaining cake batter over the filling

Lightly press the streusel topping over the batter

Bake in preheated oven for 50 minutes for traybake tin, 20 minutes for muffins

Check for doneness with a skewer.




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