This super moist chocolate chip banana bread bundt cake (whew, that was a mouthful!) is probably one of my favourite bakes EVER! Now, that is saying a lot, but this is why I love it: it only takes 15 minutes to prep, you probably have all the ingredients already, and it tastes better as the days go on.
Tell me about this recipe!
- This recipe uses the traditional creaming method – butter and sugar is whipped together until light and airy, before adding dry ingredients and sour cream in three additions.
- I use sour cream and ripe bananas to give lots of moisture to the cake, and it has cinnamon and nutmeg in the batter to give you a hint of spice.
- The cake only takes 15 minutes to prep, and then needs about 70 minutes in the oven.
- This bundt cake is studded with chocolate chips and then covered in a dark chocolate ganache, but you could sub in nuts for the chips and leave the top plain!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Bananas: Be sure to use ripe bananas for this recipe. While technically you could use unripe bananas, you won’t get as much of a banana flavour coming through.
- Sour Cream: Use full fat sour cream for this recipe. You can substitute it for greek yoghurt or full fat yoghurt if you don’t have any sour cream.
- Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
- Butter: I always use European style butter which is much creamier and richer due to the higher butterfat content.
How to make this recipe:
One: Whisk together your flour, spices, baking soda and salt.
Two: Mash your bananas until relatively smooth.
Three: In your mixer fitted with the paddle attachment, cream your butter until light and fluffy on medium-high speed.
Four: Add your sugars, then continue beating on medium-high speed until light and airy.
Five: Add the vanilla, then the eggs one at a time. Make sure you that you mix well after each egg has been added.
Six: While the speed is on low, add your mashed bananas – it might be lumpy which is fine!
Seven: Add the dry ingredients in three additions on low speed, alternating with the sour cream, starting and ending with the dry ingredients. Make sure to scrape the sides of the bowl so no batter gets left unmixed. Fold in your chocolate chips.
Eight: Grease your 10-cup bundt pan with vegetable oil, then pour in your batter. Tap a few times on your counter to remove air bubbles. Bake at 350 for 65-70 minutes.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (including the sour cream!) before you start baking.
- Make sure you use a LOT of vegetable oil or baking spray on your bundt pan, we don’t want the cake to stick! I found that this recipe stuck to my pan more than other recipes, so I would grease my pan just before pouring in the batter. I also use a pastry brush to make sure every nook and cranny has been greased. You also don’t want to use a baking spray that is shortening or butter based – those dairy solids will make the cake stick to the pan.
Frequently Asked Questions
I let my bundt cake rest for 10 minutes in the pan, then invert the cake and let it cool for another 5 minutes. I then carefully pull up the bundt pan. If that doesn’t work, I use a small offset spatula to make sure nothing on the sides is stuck and give it a bit of a jiggle. You can also pop it back into your oven for 5 minutes (while the oven is off but still hot/warm) to help it come out! Worst case scenario – you cover the slightly ruined cake with a ton of ganache or frosting!
I promise you this cake is worth the wait! BUT if you really need to get things going, make sure your bananas are in a warm area in a paper bag for a day or two. I have seen ‘hacks’ for cooking your bananas to make them ripen faster but this won’t give you the same banana taste! You could also try mashing the bananas with one of the egg yolks in the recipe and letting it sit for 30 minute, this allows the enzymes from the egg to ‘ripen’ the bananas faster.
This cake tastes better and better as time goes on! Keep it wrapped up at room temperature for up to 4 days. You can also freeze slices of this cake for up to 3 months, defrost it in the fridge overnight and let it come to room temperature before eating.
Swap out the sour cream for full-fat yoghurt or greek yoghurt, swap in chopped walnuts or pecans for chocolate chips, and mix up the spices or leave them out entirely.
Other simple cake recipes to try:
Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made this bundt cake! If you want more baking ideas, you can follow me on Pinterest
Banana Bread Bundt Cake
- 10 cup bundt pan
- 384 grams bananas mashed
- 360 grams all purpose flour
- 2 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 227 grams unsalted butter room temperature
- 198 grams sugar
- 213 grams light brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 227 grams sour cream room temperature
- 170 grams chocolate chips
- 113 grams semisweet chocolate chopped
- 120 grams heavy cream
- pinch salt
- Preheat the oven to 350°F/175°C. Set aside your bundt pan, but do not grease it until almost ready to use.
- Mash your bananas until smooth, set aside. You can use a fork or a potato masher to mash them.
- Whisk the flour, baking soda, salt and spices together. Set aside
- In your mixer with the paddle attachment, beat the butter until creamy. Add your sugars and beat on medium speed until pale and fluffy, 2-3 minutes.
- Add the vanilla, then add the eggs one at a time, beating well after each addition.
- Turn the speed to low and add your mashed bananas, your mixture might be lumpy which is fine!
- Add the dry ingredients in three additions on low speed, alternating with the sour cream, starting and ending with the dry ingredients.
- Fold in your chocolate chips
- Use vegetable oil to grease your bundt pan, use a pastry brush to make sure all the nooks and crannies are greased.
- Pour the batter into your pan and tape it on the counter to remove any air bubbles.
- Bake for 65-75 minutes, a toothpick inserted will come out with a few crumbs. If it is browning too quickly, place some foil on top
- In a small saucepan, bring your heavy cream to a simmer (not a boil!). Place your chopped chocolate in a medium bowl, and pour the heavy cream on top. Leave for 3 minutes. With a rubber spatula, swirl the two together until it is completely smooth. Sprinkle over your salt. Let it sit until it is a harder consistency, about 15 minutes. Pour over your cooled bundt pan.
I’ve made this banana chocolate chip Bundt cake at least five times! Can highly recommend this recipe! The cake is moist and so flavourful! If I have extra I freeze slices and wrap in plastic wrap. It keeps very well and tastes just as good once thawed! This is my go to recipe now to use up bananas!
Ella! This bundt cake was amazing!! I had a few browning bananas leftover and I knew I had to make this when you had originally posted this recipe awhile back. This will be a go to!!!
thank you so much for this lovely review!!