Meet my Banana Nutella S’mores Cake – layers of banana cake baked on top of graham cracker crust, filled with toasted marshmallow filling and Nutella buttercream.
As if my Ultimate S’mores Cake wasn’t enough, I’m mixing things up and throwing banana and Nutella into this classic summer treat. I think I’m about to change your life đ
Inspiration
Inspiration for this cake came from my friend, Bre, who recently sent me a picture from her camping trip. In the picture, Bre was holding a s’more filled with bananas and Nutella. Her caption: “this feels like a cake.” I immediately wrote back with, “I couldn’t agree more!”
I got to work on it the very next day.
Banana Nutella S’mores Cake
For this cake, I took inspiration from my Ultimate S’mores Cake. My traditional s’mores cake has layers of graham cracker crust, chocolate cake, chocolate ganache, toasted marshmallow filling and chocolate buttercream. The textures and flavors are so reminiscent of an actual s’more. It’s one of my favorite cakes.
I decided to use the same graham cracker crust for this cake that I did on the Ultimate S’mores Cake. It’s one of the best parts of the cake. The additional texture it adds to the cake is always a hit.
After baking the crust a little I then baked banana cake layers right on top. Baking the crust first gives it the crunch. If we baked the banana cake and the crust at the same time, the crust would come out too soft. Having a baked crust does make it a little trickier to cut, but I just suggest using a really sharp knife. It should cut pretty clean if you do.
And can we talk about the banana cake layers! They are so moist and flavorful, you’ll want to eat them all up before finishing the cake.
I’ve filled the cake with a toasted marshmallow filling I love from Sweetapolita and my Nutella buttercream. The whole cake is covered in my favorite chocolate sprinkles from Cacao Barry. (They also make my favorite cocoa powder).
Tell me that slice of cake doesn’t look to-die-for? đ
Enjoy!

The instructions for the banana cake don’t match the ingredient list or seem to match the cake you made. âč
Omg! Totally forgot to edit that portion. All fixed!
Is it really 2 cups of butter in the nutella frosting?!?! That seems like a lot! Wanted to make sure it was 2 cups and not 2 cubes before I make it! đ
Yes, it’s 2 cups đ
How ripe should the bananas be for this cake??
Fairly ripe but not black
I think the last step on assembly is from your sâmores cake, not this cake since there isnât any marshmallow fluff in the cake (just the marshmallow filling). Also I couldnât find any hazelnut extract. Hoping the frosting will taste okay without it. Where did you get yours? So excited to finish this cake and try it! My dad loves all things banana and Nutella so Iâm making this for his birthday!
Thank you for catching that. I will change that right now. You can find Hazelnut extract on Amazon and I’ve seen it in Walmart too!
This looks so wonderful and I can’t wait to tackle it tomorrow! Quick question about the marshmallow filling… I don’t have any marshmallow fluff where I live, is there a substitute you can recommend or another way to tackle the filling without it?
Thank you!
You could make half of the marshmallow fluff from the Ultimate Smores Cake and use it in place of the store bought fluffy. It may be a little runnier so try adding a little more powdered sugar if that’s the case.
hi, i think the amount of vegetable oil is not correct. if it’s 327g it’ll be 1 1/2 cup instead of tablespoons.
Just fixed it. Thank you!
Hi! Recently made the cake layers (only) but I used 2 9â pans because itâs what I had in my kitchen! I didnât have any 8â pans. I have a feeling I donât need the full size/recipe of the buttercream or filling…do you recommend I potentially cut in half and see how it turns out, if I have enough? I only ask because when I made your Oreo cake (which was to die for!) I had so much leftover buttercream! Thanks đ
If you’re going to decorate the top with any piping then make the whole batch. Otherwise half might be ok.
I’m excited to make this for an upcoming birthday. I’d like to make the cake layers in advance and freeze them. Would that work with the crust on the cake or would that make the graham cracker on the layers soggy?
You can do that!