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RECIPE
10 INGREDIENTS11 STEPS2HR 15MIN

Banana Chocolate Chip Bundt Cake

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Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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What’s better than Banana Bread or Banana Cake?  This easy recipe combines the two into a moist and flavorful Banana Bundt Cake, studded with tiny bits of chocolate chips, and drizzled with silky chocolate ganache.
2HR 15MIN
Total Time
1HR 15MIN
Active Time

Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Banana Chocolate Chip Bundt Cake

1 pckg
Banana Cake Mix
1 pckg
Banana Cream Instant Pudding Mix
1 cup
Sour Cream , room temperature
4
Large  Eggs , room temperature
1/2 cup
Vegetable Oil
1/2 cup
Water , room temperature
1 tsp
Pure Vanilla Extract

Chocolate Ganache

1 1/3 cups
Semi-Sweet Baking Chocolate
3/4 cup
Heavy Cream

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Nutrition Per Serving

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CALORIES
537
FAT
36.7 g
PROTEIN
6.6 g
CARBS
49.4 g

Author's Notes

This cake is even better after it has had time to chill in fridge for a day.  Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-cup bundt pan or spray with baking non-stick spray; set aside.
Step 2
In the bowl of your stand mixer fitted with a paddle attachment, combine the Banana Cake Mix (1 package), Banana Cream Instant Pudding Mix (1 package), Sour Cream (1 cup), Egg (4), Water (1/2 cup), Vegetable Oil (1/2 cup) and Pure Vanilla Extract (1 teaspoon). Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes.
Step 3
Fold in Mini Chocolate Chips (1 cup).
Step 4
Pour the cake batter evenly into the prepared bundt pan, smoothing the top gently.
Step 5
Bake for 15 minutes.
Step 6
Reduce heat to 325 degrees F (160 degrees C) and continue baking for 30-40 minutes until the cake is set and a knife inserted comes out clean.
Step 7
Remove the cake from the oven. Let cool for 10 minutes, then invert onto a serving platter. Place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely.
Step 8
Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator overnight or until you are ready to frost it – this will seal in the moisture!
Step 9
Chop the Semi-Sweet Baking Chocolate (8 ounce) into small pieces.  Place the chocolate in a small heatproof bowl. Place the Heavy Cream (3/4 cup) in a small saucepan over medium heat and bring to a low simmer (small bubbles around the edge of the pan), stirring occasionally. Immediately pour the cream over the chocolate. Swirl the bowl to ensure that all of the chocolate is coated with the cream.  Cover your bowl and leave it undisturbed for 5 minutes.
Step 10
After 5 minutes, remove the cover and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. Let cool at room temperature for at least 30 minutes.
Step 11
Place the cake on a serving platter and pour the ganache evenly over the top of the cake. Add sprinkles or additional mini-chocolate chips if you would like! The cake can be kept, covered, at room temperature for up to 5 days.

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Nutrition Per Serving
Calories
537
% Daily Value*
Fat
36.7 g
47%
Saturated Fat
20.8 g
104%
Trans Fat
0.0 g
--
Cholesterol
112.2 mg
37%
Carbohydrates
49.4 g
18%
Fiber
2.4 g
9%
Sugars
36.7 g
--
Protein
6.6 g
13%
Sodium
266.3 mg
12%
Vitamin D
0.4 µg
2%
Calcium
82.8 mg
6%
Iron
1.5 mg
8%
Potassium
99.4 mg
2%
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