Chocolate Chip Banana Bundt Cake

A slice of bundt cake being lifted out with a cake server.

5 from 3 votes

Chocolate Chip Banana Bundt Cake

This super moist banana bundt cake is packed with chocolate chips and topped with a chocolate ganache glaze! This banana bundt cake is so easy to make and super soft. I love making this cake for a big brunch gathering or birthday party!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 578kcal

Author: Ella Gilbert

Equipment

12 cup bundt pan This is the bundt pan I used.

Ingredients

Banana Bread

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

Chocolate Ganache

113 grams semisweet chocolate chopped
120 grams heavy cream
pinch salt

Metric - US Customary

Instructions

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.
384 grams bananas
Whisk the flour, baking soda, salt and spices together in a large bowl. Set aside
360 grams all purpose flour, 2 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon kosher salt
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.
227 grams unsalted butter, 198 grams sugar, 213 grams light brown sugar
Add the vanilla, then add the eggs one at a time, beating well after each addition.
2 teaspoon vanilla extract, 2 eggs
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.
227 grams sour cream
Fold in your chocolate chips
170 grams chocolate chips
Use softened butter or vegetable shortening 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
Let the cake cool in the pan for 10 minutes. Use a small rubber spatula to help loosen the edges. Then, flip it onto a wire cooling rack and leave it for another 5 minutes. You should now be able to gently lift off the bundt pan.
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 pourable consistency, about 15 minutes. Pour over your cooled bundt pan.
113 grams semisweet chocolate, 120 grams heavy cream, pinch salt

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.

Butter: I use European-style butter in my recipes. This will make your finished cake much creamier and richer.

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. Please note I'm using Diamond Crystal kosher salt and not Morton Salt which is far too salty!

Topping: feel free to not make the ganache and just sprinkle over some confectioners' sugar before serving.

Storage: Keep cake covered at room temperature for up to 4 days.

Freezing: Slice the cake and wrap in plastic wrap, freeze for up to 3 months. Defrost in the fridge overnight before eating.

Nutrition