Go Back
+ servings

Banana Bread Bundt Cake with Chocolate Glaze

You can easily bake this Banana Bread Bundt Cake with a Chocolate Glaze. If you ever find over ripened bananas in your fruit bowl, do not discard them. Yes, the softer the fruit is and the darker the outer skin, the sweeter this banana bread will be. Simply mix together the basic ingredients, including the mashed bananas. Bake it in a regular bundt cake pan, then once it is done and cooled off, make an easy glaze stove top with a bunch of chocolate chips and heavy cream. So go wow them with ‘Breakfast for Dinner’ with this delectable Banana Bread Bundt Cake. This recipe was from the "Breakfast for Dinner" cookbook by Lindsay Landis and Taylor Hackbarth. It serves 8.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Banana Bundt Cake Chocolate Glaze
Servings: 8 people
Calories: 373kcal

Equipment

  • Bundt cake pan; or cake tube pan

Ingredients

  • 2 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 and 1/2 sticks, unsalted butter at room temperature
  • 2 whole large eggs
  • 3 large over ripe bananas (about 1 and 1/4 cups) mashed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup raisins
  • 3 ounces semisweet chocolate chips 1/2 cup, for chocolate glaze
  • 1/3 cup heavy cream for the glaze heavy cream

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 69g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 229mg | Potassium: 255mg | Fiber: 3g | Sugar: 30g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg