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A close up of pound cake on clear glass cake stand

Banana Pound Cake with Peanut Butter and Nutella

All the flavors you love put together. I won't tell if you eat it for breakfast.
Course Dessert
Cuisine American
Keyword comfort food, easy cake recipes, easy dessert recipes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 595kcal


  • 1 1/2 cups butter room temperature
  • 1 cup smooth peanut butter divided
  • 2 3/4 cups sugar
  • 5 large eggs
  • 2 teaspoons vanilla
  • 2 large bananas mashed
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Nutella divided


  • Preheat the oven to 325 degrees. Grease and flour a large bundt pan.
  • In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.
  • Mix in the mashed banana on low.
  • Add the flour and salt to the mixer, all at once, and mix just until incorporated.
  • Pour half of the batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup.
  • Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.
  • Pour remaining batter over top of Nutella.
  • Bake the cake for 60 - 75 minutes or until the cake is golden brown and a tester comes out clean.
  • Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
  • Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. Drizzle on top of cake.



Calories: 595kcal | Carbohydrates: 73g | Protein: 9g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 415mg | Potassium: 296mg | Fiber: 2g | Sugar: 48g | Vitamin A: 625IU | Vitamin C: 1.5mg | Calcium: 44mg | Iron: 2.6mg