Chocolate Banana Bundt Cake

Chocolate Banana Bundt Cake
This Chocolate Banana Bundt Cake is cake nirvana. It is moist chocolatey deliciousness that you can eat absolutely plain, with a light dusting of confectioner’s sugar, glazed, or if you are very brave, frosted with chocolate buttercream. I’ve served it as an elegant dessert with a small dollop of whipped cream and some sliced bananas, at birthdays with scoops of ice cream, and for breakfast with a hot cup of coffee. It is one of the easiest to make, go-to cakes I know. It even freezes well if there’s any left over. Which there won’t be.

It was my cousin Esther who first introduced me to this Chocolate Banana Bundt Cake. I’ve written about Esther before. She’s an amazing cook, baker, cake decorator extraordinaire and all round lovely person. I keep trying to convince her to start her own blog. Here are some of her cakes.

Esthers Cake Collage

Esther also made us this gorgeous cake for our Tenth Wedding Anniversary party in Canada twelve years ago.

Tenth Wedding Anniversary Cake

It’s as beautiful as our wedding cake was, if not more so. Don’t you agree Esther should start a blog?

Anyway, back to the Chocolate Banana Bundt Cake. I first tasted it almost twenty years ago when Esther made it for a family gathering. I remember it looked pretty spectacular. As I recall there were icing flowers and butterflies involved. Sadly Esther’s gift for cake decorating is not one I share. I just wish I had taken a photograph but it was back before the days when I took pictures of food. Gosh that was a long time ago!

This cake is so easy and it’s likely you have all the ingredients for it already on hand, and if not they are pretty easy to assemble. Esther recommends using the over-ripe bananas you have stashed away in the freezer to make the cake more moist. I’ve used them from the freezer and from the fruit bowl with equal success. When I first started making this cake it was hard to get sour cream in England, so I used crème fraîche or yogurt, both of which work well. Once or twice I have added cinnamon to the batter and got great reviews, although I tend to stick with the original recipe most of the time. The cake looks best when it is frosted or glazed (I used this glaze in the photograph), but it’s delicious no matter how you serve it. Did I mention serving it just slightly warm – not too warm or it won’t slice properly – with a scoop of ice cream melting over the top?

I have reduced the sugar in the recipe a bit, and I do recommend using unsalted butter. Don’t be alarmed about pouring the boiling water over top of the batter at the end. This technique really does work and makes for an incredibly moist and delicious cake.

Huge thanks to Esther for sharing this recipe. I still think she should start her own blog!

Chocolate Banana Bundt Cake
  • 1 cup butter, softened (unsalted if possible)
  • 1¾ cups granulated sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • ⅓ cup sour cream, crème fraîche or plain yogurt
  • 1 teaspoon vanilla
  • 2½ cups plain (all purpose) flour
  • 2 teaspoons baking soda
  • ⅓ cup cocoa
  • 1 teaspoon cinnamon (optional)
  • ¼ teaspoon salt (omit if using butter with added salt)
  • 1 cup boiling water
  1. Preheat the oven to 350°F (175°C).
  2. Grease a large Bundt pan with butter or cake release spray.
  3. In a medium bowl, sift together the flour, baking soda, cocoa, salt and cinnamon (if using). Set aside.
  4. Cream the softened butter and sugar in the large bowl of an electric mixer until light and fluffy.
  5. Add the eggs, one at a time, beating after each addition.
  6. Add the bananas, sour cream and vanilla and beat into the batter.
  7. Remove the bowl from the electric mixer and stir in the flour mixture using a wooden spoon.
  8. Pour the boiling water over the batter and stir in carefully.
  9. Pop the bowl back on the electric mixer and beat the batter for about one minute.
  10. Pour the batter into the Bundt pan.
  11. Bake for 40 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
  12. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  13. When cool, dust with confectioner's sugar (icing sugar), glaze or frost with chocolate buttercream. Or just serve plain, slightly warm from the oven with some ice cream melting slowly over the top.

Shared with Foodie Friday, Cake Friday, Food on Fridays, Foodie Friday, Try a New Recipe Tuesday, All My Bloggy Friends, Share Your Stuff Tuesdays,
Full Plate Thursday, Hearth and Soul, Simple Supper Tuesday, Make Bake Create Party, Wonderful Food Wednesday

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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  1. That…that would almost be worth facing the 2 or 3 days of consequences from eating gluten and dairy! Thank you for sharing your elegant, rich ideas and reminding readers we can live a beautiful life that celebrates hospitality and grace.

    • Thank you so much, Ann! That is such a lovely compliment!

      I’ve just been thinking this recipe and I seem to remember that Esther originally used Crisco shortening instead of butter. I am sure dairy free yogurt would work instead of sour cream. I’ve not done much experimentation with gluten free baking, but I wonder if this recipe could be converted?

  2. Cousin Esther has great taste in cakes….this looks soooo yummy! Thanks for sharing on #CakeFriday!!! 🙂

  3. I pinned this cake. I love bundt cakes because they are usually easy to make and they feed a lot of people, especially teenagers who eat seconds and thirds of dessert. Your desserts are always just right, I love that they are never overly sweet. Thank you so much April, for sharing this cake with us on foodie friday.

    • Thank you, Diane, that’s a lovely compliment! I love bundt cakes for the same reasons as you do, and I like that they are easier to glaze or frost than a layer cake 🙂

  4. Looks amazing!

  5. Hi April,
    I agree that Esther makes beautiful cakes and so happy that you are able to share her creative work with all of us. Your Chocolate Banana Bundt Cake looks so moist and delicious. I would really enjoy a nice slice of this cake with my afternoon tea which I am about to have. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  6. What a lovely and very yummy cake! I am the worst bundt cake baker ever,but, this I would give a try 🙂
    Thank you so much for linking up at Share Your Stuff Tuesdays April!!

  7. Jamie @ Love Bakes Good Cakes says:

    Love this bundt cake, April. Chocolate and banana are such a great combo! I like your cake so much that I am choosing it as one of my favorites at tomorrow’s All My Bloggy Friends. Thanks so much for linking up with us – I can’t wait to see what you share this week! 🙂

  8. Thanks so much for linking up with “Try a New Recipe Tuesday.” I am featuring you this week! Congratulations! 🙂 Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. 🙂 I hope you will be able to link up again this week. 🙂

  9. I like banana bundt cake with chocolate, your cousin is very talented. Hope you had wonderful anniversary celebration. Beautiful cake.

    • I’m glad you like the cake, Swathi. It really is delicious. Our tenth wedding anniversary celebration really is a wonderful memory. It’s hard to believe it was twelve years ago now 🙂

  10. Oh goodness, this looks spectacular! Thanks for sharing at Simple Supper Tuesday. Have a great week, April!

  11. Bananas and Chocolate I died and went to heaven thanks for the awesome recipe following on google+ from wonderful food have a great day

  12. What a delicious and beautiful looking bundt cake! It sounds wonderful!

  13. Thank you, Maria. It really is delicious, even though I am saying it myself 🙂 Have a lovely day!

  14. Hi! Made the bundt cake and it turned our so moist and delicious! Was wondering, if i can make this into a 2 layer cake and if so, do i need to do anything different to the recipe or baking heat/time?

    • Hi Jlainne, I’m so glad you liked the recipe! I’ve never made this cake as a two layer cake but in theory it ought to be possible. If I were going to give it a try, I wouldn’t change the recipe itself. However cooking time would be reduced as the layers are thinner than the Bundt cake. I’d suggest setting the timer for twenty minutes and then watching it closely from there. I would have thought the layers would cook in 25 to 30 minutes. If you do try it, please let me know how it turns out 🙂

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