This Banana Bundt Cake is so much more than banana bread. It definitely deserves the title of CAKE.
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When I set out to come up with a recipe to use up the ripe bananas sitting on my counter, I first thought banana bread. As the add-ons kept coming to mind and then the decision to use a bundt cake pan was made I knew it was no longer going to be bread.
Bundt cakes are my favorite! One day I dream of owning a business selling nothing but bundt cakes. They are more about flavor and less about being fancy. That speaks true for this Banana Bundt Cake.
You can taste the delicious banana, but then there are the chocolate chips and cinnamon glaze. It’s not overly sweet… just the right amount. It is all just such an amazing combination.
Baking Your Cake
This Banana Bundy Cake takes a little bit longer than my other bundt cake recipes. Even though it’s in the oven for so long, it still stays very soft and moist. Thank you, bananas!
If you don’t own a bundt pan you can certainly use whatever you have (although I do recommend getting yourself a good bundt pan) such as 2 loaf pans or a 13×9 pan… just adjust the baking time accordingly.
The glaze on this cake is super simple. It’s just powdered sugar, cinnamon, and milk. After I measure out the dry ingredients I slowly add the milk until it’s the consistency I prefer. If you want a thicker glaze just add less milk. It’s easy to fix this glaze if you add too much milk, though. You can simply add more sugar until the glaze has thickened.
I prefer to place my cake on a wire rack over top of waxed paper for easy cleanup. The glaze will make a mess running off of the sides so just make sure you have something to catch the excess. The glaze will harden to the touch, so just let the cake sit out until it does. T
hen, store the cake in an airtight container for freshness… You won’t have to store it for long, though! It will disappear quickly.
Happy Baking! xoxo, Katie
Here are some items that will come in handy for this recipe.
Banana Bundt Cake is everything you love about banana bread but even better! The delicious banana flavor blends with chocolate chips and cinnamon sugar glaze in the most irresistible way.
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 4 ripe bananas smashed
- 3 large eggs room temperature
- 1 tablespoon vanilla
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 1 cup chocolate chips I used mini chips
- 2 1/2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
Preheat oven to 325 degrees and grease your bundt pan.
Mix and set aside the flour, baking soda, baking powder, cinnamon, and salt.
Beat the eggs, sugar, vanilla, and oil until fully combined.
Add the dry ingredients and banana alternately starting and ending with the flour. Beat at medium speed until just combined.
Stir in the chocolate chips by hand.
Pour batter into bundt pan and bake for about 75-90 minutes. Check frequently towards the end by inserting a toothpick. When it's clean, the cake is done.
Cool cake in pan on a rack for 10 minutes and then remove the cake from the pan and finish cooling directly on the rack.
Once the cake is cooled prepare the glaze.
In a mixing bowl whisk together the sugar and cinnamon.
Add the vanilla and a tablespoon of milk. Continue adding the milk one tablespoon at a time until the glaze is thin to your desired consistency.
Pour the glaze over your cake and leave it to set. It will be dry to the touch.