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I’ve been making this Chocolate Banana Bundt Cake recipe for years, ever since my cousin Esther made this recipe for a family gathering almost thirty years ago. It was one of my husband’s first visits to my family in Canada, and Esther had decorated the cake with flowers and butterflies. It looked gorgeous and tasted even better.
Chocolate Banana Bundt Cake really is cake nirvana. It is moist chocolatey deliciousness that you can eat absolutely plain, or you can dust it with a light dusting of confectioner’s (icing) sugar. Glaze it if you like, or if you are very brave, frost it with chocolate buttercream. Buttercream makes for a very rich cake, but there’s nothing wrong with that! If you don’t plan to glaze or frost the cake, you can serve it just off room temperature – not too warm or it won’t slice properly – with a scoop of ice cream melting over the top.
I’ve served Chocolate Banana Bundt Cake as a 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.
A Versatile, Easy to Make Cake
Chocolate Banana Bundt Cake is one of the easiest to make, go-to cakes I know. You can make it in an ordinary Nordic Ware Bundt Pan, or a decorative Nordic Ware Bundt Pan. The pans are reliable, long lasting, and the cakes always come out of the pans beautifully. I love making a decorative cake like this one at Christmas; the icing sugar reminds me of snow! Just be careful not to over-fill the pan. Leave some room for the cake to rise a bit.
If your pan is too small, just make cupcakes with the extra batter. They will cook in about 15 minutes. Chocolate Banana Bundt Cake (or cupcakes) freeze well if there are any left over, although I will say leftovers are highly unlikely!
You probably have the ingredients for Chocolate Banana Bundt Cake already on hand. 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 years ago, it was hard to get sour cream in England, so I used crème fraîche or plain or vanilla yogurt, all 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. I have reduced the sugar in the recipe a bit, and I recommend using unsalted butter.
The Trick To Chocolate Banana Bundt Cake
You may find Step 8 of the instructions a little shocking, but please don’t be alarmed. While pouring the boiling water over top of the batter does sound a little crazy, it actually makes for an incredibly moist and delicious cake. Just use care when pouring and stirring as boiling water is, well, it’s hot. I wouldn’t want you to burn yourself!
I serve Chocolate and Banana Bundt Cake all year round. It’s as welcome in spring and summer as it is as the nights draw in during the fall, or at Christmas.
Chocolate Banana Bundt Cake – Printable Recipe
- 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
- Preheat the oven to 350°F (175°C).
- Grease a large Bundt pan with butter or cake release spray.
- In a medium bowl, sift together the flour, baking soda, cocoa, salt and cinnamon (if using). Set aside.
- Cream the softened butter and sugar in the large bowl of an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating after each addition.
- Add the bananas, sour cream and vanilla and beat into the batter.
- Remove the bowl from the electric mixer and stir in the flour mixture using a wooden spoon.
- Gently pour the boiling water over the batter and stir in carefully.
- Pop the bowl back on the electric mixer and beat the batter for about one minute.
- Pour the batter into the Bundt pan.
- Bake for 40 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- 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.