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Chocolate Banana Bundt Cake
Recipe

12 INGREDIENTS • 12 STEPS • 6HRS

Chocolate Banana Bundt Cake

4.0
1 rating
Whether you're a banana person or not, this bundt cake is always a winner. How can you go wrong when it's drenched in chocolate ganache?
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Chocolate Banana Bundt Cake
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Whether you're a banana person or not, this bundt cake is always a winner. How can you go wrong when it's drenched in chocolate ganache?
6HRS
Total Time
$1.12
Cost Per Serving
Ingredients
Servings
12
US / Metric
Banana
4
Large Bananas, overripe
Lemon
1
Lemon, zested, juiced
Baking Soda
1/2 Tbsp
Baking Soda
Salt
1/2 tsp
Granulated Sugar
1 3/4 cups
Buttermilk
1 1/2 cups
Semi-Sweet Chocolate Chips
2/3 cup
Semi-Sweet Chocolate Chips
Heavy Cream
1/2 cup
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
425
Fat
18.2 g
Protein
4.8 g
Carbs
61.6 g
Add to plan
logo
Chocolate Banana Bundt Cake
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat oven to 275 degrees F (140 degrees C). Grease and flour a 12 cup non-stick bundt pan, or spray with non-stick baking spray.
step 2
Zest and juice the Lemon (1). Mash the Bananas (4). Soften the Unsalted Butter (3/4 cup).
step 3
In a small bowl, mix overripe bananas, lemon zest, and lemon juice. Set aside.
step 3 In a small bowl, mix overripe bananas, lemon zest, and lemon juice. Set aside.
step 4
In a medium bowl, mix All-Purpose Flour (3 cups), Baking Soda (1/2 Tbsp), and Salt (1/2 tsp). Set aside.
step 4 In a medium bowl, mix All-Purpose Flour (3 cups), Baking Soda (1/2 Tbsp), and Salt (1/2 tsp). Set aside.
step 5
In a large bowl, cream unsalted butter and Granulated Sugar (1 3/4 cups) until light and fluffy, about 3 minutes. Add large Eggs (3), one at a time, incorporating each before adding the next. Stir in Vanilla Extract (1/2 Tbsp).
step 5 In a large bowl, cream unsalted butter and Granulated Sugar (1 3/4 cups) until light and fluffy, about 3 minutes. Add large Eggs (3), one at a time, incorporating each before adding the next. Stir in Vanilla Extract (1/2 Tbsp).
step 6
Blend 1/3 of flour mixture and then add 1/3 Buttermilk (1 1/2 cups) until just blended. Alternate flour and buttermilk until batter is just combined, but be careful not to overbeat. Add banana mixture to batter and mix until just combined.
step 6 Blend 1/3 of flour mixture and then add 1/3 Buttermilk (1 1/2 cups) until just blended. Alternate flour and buttermilk until batter is just combined, but be careful not to overbeat. Add banana mixture to batter and mix until just combined.
step 7
Pour batter into prepared pan and bake in preheated oven for 1 hour and 40 minutes, or until a toothpick inserted in the center of cake comes out clean.
step 7 Pour batter into prepared pan and bake in preheated oven for 1 hour and 40 minutes, or until a toothpick inserted in the center of cake comes out clean.
step 8
Transfer the cake from the oven directly to the freezer (still in the pan) for 45-60 minutes.
step 9
After cooling in the freezer, transfer cake to a cooling rack for at least 3 hours.
step 9 After cooling in the freezer, transfer cake to a cooling rack for at least 3 hours.
step 10
Meanwhile, prepare the ganache. Heat Heavy Cream (1/2 cup) in a small saucepan over medium heat, until hot, but not boiling. While heavy cream is heating, finely chop Semi-Sweet Chocolate Chips (2/3 cup) on a cutting board and transfer to a bowl.
step 10 Meanwhile, prepare the ganache. Heat Heavy Cream (1/2 cup) in a small saucepan over medium heat, until hot, but not boiling. While heavy cream is heating, finely chop Semi-Sweet Chocolate Chips (2/3 cup) on a cutting board and transfer to a bowl.
step 11
Pour hot heavy cream over chocolate and let sit for a few minutes until chocolate softens. Use a whisk to carefully incorporate the heavy cream into the semi-sweet chocolate until glistening and smooth.
step 11 Pour hot heavy cream over chocolate and let sit for a few minutes until chocolate softens. Use a whisk to carefully incorporate the heavy cream into the semi-sweet chocolate until glistening and smooth.
step 12
Invert the cake onto a cake plate or pedestal. Spoon ganache over the cooled cake so that it runs over the ridges. Store cake, covered, in refrigerator for up to 3 days.
step 12 Invert the cake onto a cake plate or pedestal. Spoon ganache over the cooled cake so that it runs over the ridges. Store cake, covered, in refrigerator for up to 3 days.
Tags
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Brunch
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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