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