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.
Total Time
2hr 15min
0.0
0 Ratings
Author: Snowflakes & Coffeecakes
Servings:
12
Ingredients
Banana Chocolate Chip Bundt Cake
•
1
pckg
Banana Cake Mix
•
1
pckg
(3.4 oz)
Banana Cream Instant Pudding Mix
•
1
cup
Sour Cream
, room temperature
•
4
Large
Eggland's Best Classic Eggs
, room temperature
•
1/2
cup
Vegetable Oil
•
1/2
cup
Water
, room temperature
•
1
tsp
Pure Vanilla Extract
•
1
cup
Mini Chocolate Chips
Chocolate Ganache
•
1 1/3
cups
Semi-Sweet Baking Chocolate
•
3/4
cup
Heavy Cream
Cooking Instructions
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.
2.
In the bowl of your stand mixer fitted with a paddle attachment, combine the Banana Cake Mix (1 pckg), Banana Cream Instant Pudding Mix (1 pckg), Sour Cream (1 cup), Eggland's Best Classic Eggs (4), Water (1/2 cup), Vegetable Oil (1/2 cup) and Pure Vanilla Extract (1 tsp). Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes.
3.
Fold in Mini Chocolate Chips (1 cup).
4.
Pour the cake batter evenly into the prepared bundt pan, smoothing the top gently.
5.
Bake for 15 minutes.
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.
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.
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!
9.
Chop the Semi-Sweet Baking Chocolate (1 1/3 cups) 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.
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.
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.
Author's Notes
This cake is even better after it has had time to chill in the 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!
Nutrition Per Serving
CALORIES
329
FAT
25.8 g
PROTEIN
2.6 g
CARBS
24.9 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
