banana-chocolate-ganache-cake

Banana Chocolate Chip Bundt Cake

One of the worst things about growing up in PA is the unpredictable weather. Last week, we had a 70 degree day that had me opening up all of the windows and ready to go for a 6 mile hike just to soak up the sun. Then, of course, Mother Nature likes to play her usual joke and we saw snow this week with 60 mph winds that ripped off half of the shingles on our apartment building. Fall & spring are arguably the best two seasons of the year, and I’m more than ready for winter to roll on out once again.

Now – on to what you really came for: this banana chocolate chip bundt cake.

One of the most important things I’ve learned in my years of baking is that if I can find an excuse to put chocolate ganache on something, I’m going to do it. While some people prefer their desserts very simple and not so over-the-top, I am not one of those people. I get an inspiration for a new recipe and then think “Now, what can I add to make it even more decadent?” and I feel like that’s a pretty good baking philosophy to live by, but then again, I may be a little biased. 

I love this recipe because it’s such a strong combination of rich chocolately goodness and light banana flavor. I also highly recommend adding the whipped cream and fresh banana on top because it just helps kick the whole cake up a notch. Instead of banana bread in bundt cake form, you end up with a delicious dessert you’ll remember for a while. Who can argue with that logic?

If you’re not up for the time and commitment that comes with a bundt cake, I highly recommend trying my Banana Bread Brownie Bites. They are, without a doubt, my easiest and most delicious banana recipes to ever exist.

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Banana Chocolate Chip Bundt Cake

Servings 1 10-inch bundt

Ingredients

Banana Bundt Cake

  • 1/2 cup unsalted butter room temp
  • 2 cups sugar
  • 1 cup milk room temp
  • 1/2 cup sour cream room temp
  • 3 eggs room temp
  • 2 tsp vanilla
  • 1/3 cup veggie oil
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 overripe bananas mashed
  • 1 1/2 cups mini chocolate chips

Chocolate Ganache

  • 1 cup chocolate chips
  • 3/4 cup heavy cream

Whipped Cream, if desired

  • 1 cup heavy cream
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

Instructions

Banana Bundt Cake

  1. Preheat your oven to 350 degrees. Heavily grease your bundt pan with shortening and flour to ensure your cake does not stick.

  2. In a small bowl, sift together the flour, baking soda and salt. Set aside.

  3. In the bowl of your stand mixer, beat the butter until smooth. Add in the sugar and mix until light and fluffy.

  4. Add in the milk, sour cream, vanilla and eggs until well combined. Make sure to whisk out any lumps.

  5. Slowly add in the dry mixture until fully combined. Fold in the mashed bananas and chocolate chips.

  6. Pour the batter evenly in your bundt pan and spread evenly with a rubber spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

  7. Let cool for 30 minutes before inverting it on a cooling rack to help loosen the cake.

Chocolate Ganache

  1. While your cake cools, make your chocolate ganache. Heat your heavy cream in a small saucepan until steaming, but not boiling.

  2. Place your chocolate chips in a bowl and pour the hot cream over the chocolate chips and cover immediately.

  3. Let the mixture sit for 15 minutes. Whisk gently until the chocolate is melted completely.

  4. Let sit until the ganache thickens and then gently pour over the cooled bundt cake. Place it in the fridge to chill until 

Whipped Cream

  1. In the bowl of your stand mixer, beat the heavy cream with a whisk attachment until soft peaks form.

  2. Add in the powdered sugar and vanilla. Continue beating until stiff peaks form and the whipped cream is firm enough to pipe.

  3. Put the whipped cream in a piping bag and pipe onto the cake if desired.

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