Banana Bundt Cake with Chocolate Glaze Recipe

There’s something incredibly comforting and nostalgic about a slice of Banana Bundt Cake, especially when it’s drizzled with a rich chocolate glaze. This delightful cake combines the natural sweetness of ripe bananas with a moist, tender crumb, making it perfect for any occasion—from afternoon tea to birthday celebrations. With its luscious chocolate topping, this Banana Bundt Cake with Chocolate Glaze Recipe will surely become a new family favorite!

Why This Recipe is a Keeper

This Banana Bundt Cake is not just a treat for the taste buds; it’s incredibly simple to make and requires basic pantry staples. The combination of granulated and brown sugars provides depth, while buttermilk ensures a moist texture. The chocolate glaze adds a decadent finish that takes this cake to the next level. Whether you’re a seasoned baker or a kitchen novice, this recipe is uncomplicated yet delivers impressive results every time.

Ingredient List

• 2.25 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup packed light brown sugar
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1 cup mashed ripe bananas (about 2 bananas)
• 0.5 cup buttermilk
• 0.5 cup vegetable or canola oil
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)
• 0.5 cup unsalted butter
• 0.5 cup milk
• 6 tablespoons unsweetened cocoa powder
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (for glaze)

Equipment Breakdown

• Bundt pan: Essential for the iconic shape of the cake.
• Mixing bowls: For combining dry and wet ingredients separately.
• Whisk: To ensure a smooth batter without lumps.
• Measuring cups and spoons: Precision is key in baking!
• Cooling rack: To cool the cake evenly after baking.
• Microwave or double boiler: For melting the butter and mixing with cocoa powder for the glaze.

Banana Bundt Cake with Chocolate Glaze Recipe Made Stepwise

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, mix the mashed bananas, buttermilk, vegetable oil, vanilla extract, and eggs until smooth.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!

Step 5: Pour Batter into Bundt Pan

Gently pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 6: Bake

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Invert it onto a cooling rack to cool completely.

Step 8: Prepare the Chocolate Glaze

In a small saucepan or microwave, melt the unsalted butter. Whisk in the cocoa powder, followed by the milk and vanilla extract. Gradually add the powdered sugar until the glaze is smooth and pourable.

Step 9: Glaze the Cake

Once the cake is completely cool, pour the chocolate glaze over the top, allowing it to drip down the sides.

Budget & Availability Swaps

• If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
• Canola oil can be replaced with any neutral oil, such as sunflower or grapeseed oil.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• If you want a more intense chocolate flavor, consider using dark chocolate cocoa powder instead of regular cocoa powder.

Pitfalls & How to Prevent Them

• Overmixing: This can lead to a dense cake. Mix just until combined for a light texture.
• Underbaking: Ensure the cake is fully baked by doing the toothpick test. Adjust baking time based on your oven.
• Sticking: Properly greasing and flouring the bundt pan is crucial. Consider using a baking spray for extra assurance.
• Glaze not setting: If the glaze is too runny, add more powdered sugar gradually until you reach the desired consistency.

Keep It Fresh: Storage Guide

To keep your Banana Bundt Cake with Chocolate Glaze fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it for an extended period, consider freezing the cake (without the glaze) for up to 3 months. Thaw it overnight in the refrigerator and glaze just before serving.

Reader Questions

Can I use frozen bananas for this recipe?

Yes, frozen bananas work great! Just make sure to thaw and drain any excess moisture before mashing them.

What can I substitute for eggs in this recipe?

You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (1/4 cup for each egg) as egg replacements.

How do I know when my cake is done baking?

A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out wet, bake for a few more minutes and test again.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors meld. Just store it properly and glaze it before serving.

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Let’s Eat

This Banana Bundt Cake with Chocolate Glaze Recipe is the perfect way to celebrate the humble banana, elevating it with a rich chocolate topping that everyone will love. Whether served at a gathering or enjoyed as a sweet treat during the week, this cake will bring smiles to your table. Grab your ingredients, preheat that oven, and let the delightful aroma of banana and chocolate fill your kitchen. Enjoy every bite!