This chocolate chip banana bundt cake is super easy to make and requires a few ingredients. It is a moist cake with a tender crumb, and the chocolate compliments the strong banana aroma so well. Love Bundt cakes? Try my Chocolate Sour Cream Bundt Cake, Peach Cobbler Pound Cake, Old Fashioned Sour Cream Pound Cake, Dark Chocolate Bundt Cake and Southern Pecan Praline Cake.
I have shared so many banana recipes on my blog as I am one of those bakers who don't like seeing their brown-spotted bananas going to the trash. So, I rather bake breads or cakes out of it. Try my 4-Ingredient Banana Bread and Banana Bread Without Baking Soda, if you have a thing for bananas like me.
Ever wondered how bananas go brown from yellow overnight? It is because of the release of ethylene gas that makes the bananas ripe rather quickly. But no worries, they are still good to eat and preferably perfect to bake any treats.
Table of Contents
Why This Recipe Works?
- Because it is super easy and simple to bake.
- You require a few ingredients to bake it.
- This is a one-bowl recipe.
- You can bake it in any Bundt pan (fancy or regular) of your choice.
- Serve it in breakfast, as an afternoon snack or serve it at a party.
- It is the best possible combination of bananas and chocolate chips.
Ingredients
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
- All-purpose flour: gives structure to this cake.
- Baking powder + baking soda: are the leavening agents in this cake.
- Salt: balances the sweetness and enhances overall flavor.
- Overripe bananas: are the hero of this recipe.
- Castor sugar + brown sugar: we are using both sugars in this cake for a moist crumb.
- Butter: use high-quality unsalted butter.
- Eggs: binding agent and to give height to the cake.
- Sour cream: adds fat content and to the light structure of the cake.
- Vanilla extract: enhances the overall flavor.
- Chocolate chips: use high-quality chocolate chips.
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
Instructions
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Heat the butter until it is brown.
2. Whisk the dry ingredients together and set aside.
3. Bring the butter to room temperature and beat white and brown sugar in it.
4. Add in the eggs, one by one, and add sour cream and vanilla extract. Stir again.
5. Add in the mashed bananas and mix again.
6. Gently fold in the all-purpose flour and other dry ingredients into the batter.
7. Fold in the chocolate chips.
8. Pour the cake batter into the greased Bundt cake.
9. Bake the chocolate chip banana bundt cake in preheated oven at 350 F for about 50 minutes.
Equipment
- 10'' - 12'' Bundt pan of your choice.
- Mixing bowl.
- Rubber spatula.
- Baking or cooking spray.
- Electric mixer.
- Measuring cups and spoons.
- Digital scale.
Substitutions
- Buttermilk: Use buttermilk in place of sour cream in 1:1 ratio.
Variations
- Chopped Nuts: Add ½ cup of any nuts of your choice such as pecans, walnuts or pistachios in the cake batter.
- Peanut Butter Chips: Add ½ cup of peanut butter chips in the cake batter.
- Chocolate Ganache: Pour over the chocolate ganache on the prepared cake to further enhance the chocolate taste of the cake. Use the chocolate ganache recipe from my famous Chocolate Sour Cream Pound Cake.
- Cream Cheese Frosting: You can also pour over the cream cheese frosting on the cake as well. Beat the ¼ cup butter with 8 oz cream cheese, add in 1 teaspoon vanilla extract and ¼ teaspoon salt and beat again. Now add 3 cups of powdered sugar in three intervals. Beat until the frosting is smooth in consistency.
- Praline Frosting: You can also enhance the cake flavor by adding the praline frosting over it.
Expert Tips
Greasing Bundt Pan: If you are using a baking spray, spray your chocolate chip banana bundt cake just before pouring the batter or the cake spray will collect in the bottom and there are chances your cake will stick to the pan sides.
Do not Over-bake: Keep an eye on the cake while it is in the oven. Once the tooth pick inserted in the cake comes out clean, take it out. You also want to ensure that the cake is not under-baked. For that too, a simple tooth-pick test will do. If it comes out with the liquid cake batter, the cake needs more time in the oven.
Let the Cake Cool Down Completely: Once the cake is out of the oven, let it sit in the Bundt pan for 30 minutes at least. Then flip it out carefully and let it sit on the wire rack for another 30 minutes.
How to Flip Out the Cake: Once the cake has cooled for 30 minutes in the Bundt pan, run a knife around the edges of the Bundt pan to loosen up the cake a bit so that it comes out of the pan easily. Place a large plate or the wire rack over the top of the Bundt cake and flip the cake carefully. Once flipped, tap and jiggle the pan a little and then remove the Bundt can pan to ensure easy sliding of the cake. Let the cake cool completely on the wire rack.
Frequently Asked Questions
While I always bake this cake in a Bundt pan, you can use a 12'' tube pan or two 8'' round or square cake pan. In case you are using the 8'' inch pan, divide the batter equally in both the pans. Also, the baking time may vary and you would want to keep an eye on the oven.
How To Store
- Place the cake pieces in an airtight container for upto 3 days on the counter.
- This cake will stay fresh in the refrigerator for upto 5 days.
- Wrap each cake piece in a plastic wrap and further add a layer of foil. This will ensure an airtight sealing and prevent the freezer burn. Stash the cake pieces in an airtight container or a ziploc bag. Place the cake pieces in the freezer for upto 3 months.
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Related
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Recipe
Chocolate Chip Banana Bundt Cake
Equipment
- 12'' Bundt cake pan.
- Mixing bowls
- Electric Mixer
- Whisk
- Rubber Spatula
- Digital Scale
- Measuring Cups and Spoons
- Cooling wire rack.
Ingredients
- ¾ cup butter (unsalted) (185 g)
- 1 cup light brown sugar (200 g)
- ½ cup castor sugar (100 g)
- 2 ¼ cup all-purpose flour (270 g)
- 3 eggs (large)
- 2 ¼ cup bananas (mashed) (about 4 medium sized bananas) overripe
- ¼ cup sour cream (62 g)
- 1 teaspoon baking soda (6 g)
- ½ teaspoon baking powder (2.5 g)
- 1 teaspoon ground cardamom (8 g)
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips (170 g)
Instructions
- Preheat the oven at 350 F.
- Heat the butter in a medium sized saucepan and keep stirring until the butter turns into brown color and gives a nutty smell. Put the butter in the mixing bowl and let it cool.
- In a medium sized bowl whisk the all-purpose flour, baking soda, baking powder, cinnamon powder and salt together. Set aside.
- In another bowl, mash the bananas.
- Once the butter reaches the room temperature, add in the white and brown sugar and beat until combined.
- Add in the eggs, one by one, beating after each incorporation. Add vanilla, sour cream and mashed bananas and stir again.
- Fold in the dry ingredients into the wet ingredients until just combined.
- Add in the chocolate chips into the batter and fold until incorporated into the batter.
- Spray the Bundt cake pan with the baking spray and pour the cake batter in the cake pan.
- Bake the cake in the preheated oven for about 45 - 55 minutes until a tooth pick inserted in the cake comes out clean.
- Once out of the oven, let the cake cool completely.
Notes
Nutrition
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