You can bake this Banana Bread Bundt Cake with Chocolate Glaze. Do you have over ripe bananas laying in the fruit bowl, skin darkened and the fruit has gotten so soft, too squishy no one wants to eat it anymore? Don’t throw it away. This is the perfect ripeness for a sweet, moist banana bread bundt cake just like this one. Even better, have this gorgeous banana bread topped with chocolate for breakfast!
Last week I cooked breakfast for dinner by making Bacon Fried Rice from the cookbook “Breakfast for Dinner” by Lindsay Landis and Taylor Hackbarth. As I flipped through the pages of interesting, easy recipes I found this delightful banana bread. I knew if I made it, we could enjoy banana bread for breakfast or dinner, and in between. Quickly I glanced at the forlorn bananas on our dining table. Instead of discarding our over ripened fruits, I knew exactly that their fate was in my hands. I was going to bake an unforgettable banana bread out of them.
There was nothing to the recipe. Some mixing, mashing, blending was all that went into the batter. Instead of the chocolate chips in the recipe, I added raisins to the mix which made it even more delicious. Once the bundt cake came out of the oven, the sweet banana scents sent my family to the kitchen exclaiming “you made banana cake for dessert?” Correction, I made a ‘Banana Bread’ a breakfast for dinner fare….and yes, I couldn’t help it, the chocolate glaze was essential to make it even more irresistible. Care for a slice?
Watch this 6-second Vine video I took when I made the glaze:
Banana Bread Bundt Cake with Chocolate Glaze
- 2 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated white sugar
- 3/4 cup 1 and 1/2 sticks, room temperature unsalted butter
- 2 large whole eggs
- 3 large (about 1 and 1/4 cups) mashed very ripe bananas
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1/2 cup raisins
- 3 ounces 1/2 cup, for chocolate glaze, for the glaze semisweet chocolate chips
- 1/3 cup for the glaze heavy cream
- Preheat oven to 350 F degrees. Generously butter a standard (12-cup) Bundt pan. Dust with flour and tap out any excess. (Note: I used my angel food cake tube pan for this, which measured about the same size indicated by the cookbook).
- In a bowl, sift together flour, baking powder, baking soda and salt. Put this aside.
- In a large mixing bowl, using the stand mixer, beat sugar and butter on medium speed for 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition.
- Scrape the sides of the bowl, then add the mashed bananas and vanilla.
- Add the dry ingredients in three parts, alternating with the additions of milk.
- Last fold in raisins. (Note: in the original recipe of the cookbook, authors suggested the addition of 1/2 cup chocolate chips. Feel free to use as you prefer).
- Pour batter into the prepared cake pan. Bake for 45 to 50 minutes at 350 F degrees or till toothpick inserted in the center comes out clean. When cake is baked, cool on the counter for about 10 minutes, then carefully invert on a rack to cool. Cool cake thoroughly for at least an hour before adding the chocolate glaze.
- To make the chocolate glaze : place the chocolate chips and heavy cream in a small saucepan over low heat until melted. The chocolate glaze and cream will thicken in about 5 to 6 minutes. Let the glaze cool after it has thickened. It should be pourable, but not runny. In my case, I cooked it quite thick so I used a spatula to spread it on the cake that was thoroughly cooled.
- Serve warm or cold. Refrigerate the glazed cake in an airtight container for up to 3 days.
- Cook's comments: In the glaze original recipe, the cookbook authors suggested the addition of 2 tablespoons creamy peanut butter to the chocolate glaze at the last 1 minute of cooking over the stove. I omitted the peanut butter because my family preferred an all-chocolate glaze. Feel free to add the peanut butter if you like a chocolate-peanut flavor for the glaze.