September 8, 2025
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This Banana Choco-Nutella Dream Cake is the ultimate comfort-meets-indulgence dessert. The ripe bananas and buttermilk keep the cake extra moist, while the Chocolate-Nutella Frosting adds a rich, creamy layer of chocolatey bliss in every bite. Finished with a touch of sprinkles and mini chocolate chips, it really is a banana-and-chocolate dream come true.
Do I have to use buttermilk in the banana cake?
Buttermilk makes the cake extra tender and adds flavor, but if you don’t have any, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar.
How ripe should my bananas be?
The best bananas for banana cake are very ripe with brown spots all over the peel. They mash smoothly and add the most natural sweetness and moisture.
Can I cut the frosting recipe in half?
Yes! The full recipe makes enough to frost and pipe a border. If you’re skipping the border, cut the frosting ingredients in half.
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Can I bake this Banana Choco-Nutella Dream Cake in a Bundt pan?
Yes, just adjust the baking time to about 40–50 minutes and check with a toothpick for doneness.
Can I make the cake ahead of time?
Absolutely. Bake the cake, let it cool, and store it tightly wrapped at room temperature for up to 2 days before frosting.
Can I freeze banana cake?
Yes. Wrap the unfrosted cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Can I use a different frosting instead of Nutella?
Definitely. Cream cheese frosting or classic chocolate buttercream both pair well with banana cake.
How do I store leftovers?
Store frosted cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 15–20 minutes before serving for the best texture.
Make your own “dream board” while enjoying a slice of this cake—cut out magazine clippings, doodle goals, or jot down bucket-list ideas. Just like this cake is the ultimate flavor dream come true, your board can be a sweet reminder to chase the things you’re dreaming about.
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