Go Back
banana chocolate chip bundt cake with slice cut out of it
Print

Banana Chocolate Chip Bundt Cake

A simple bundt cake reminiscent of your favorite banana bread, complete with chopped chocolate and a splash of black strap rum.
Course cake
Cuisine American
Diet Low Salt
Keyword bananas, bundt cake
Servings 10 servings
Author Sarah Kieffer

Ingredients

  • 3 cups (420g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups very ripe bananas, mashed (about 5 bananas) (see note)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon black strap rum, optional
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 12 tablespoons unsalted butter
  • 1 cup (200g) granulated sugar
  • 3/4 cup (175g) brown sugar
  • 3 large eggs
  • 4 ounces (113g) chopped semi or bittersweet chocolate

Instructions

  • Preheat the oven to 350F. Grease a 10-cup bundt or tube pan.
  • In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In a separate bowl, mash the bananas. Add vanilla, rum if using, sour cream, and milk and mix until combined.
  • In the bowl of a stand mixer fitted with a paddle, cream the butter and sugars together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until completely combined. Scrape down the sides of the bowl and finish mixing with a spatula until the batter is completely combined. Add the chopped chocolate and gently stir it into the batter. Pour the batter into the prepared pan and bake 50 to 65 minutes, until the top is dark brown and a wooden skewer or toothpick inserted into the center comes out clean.
  • Transfer the pan to a wire rack and let cool for 20 minutes, then carefully unmold it onto a rack to cool to room temperature. Dust with powdered sugar if desired.

Notes

Note: The trick to giving your banana cake a great flavor is to use very ripe bananas – the blacker the better. I like to freeze my peeled, ripe bananas in a freezer bag, and then move them from the freezer to the fridge the night before baking.
As the bananas thaw, they leak a lot of banana juice. I put all the juice in a saucepan and cook it down to 1/4 cup. After it has cooled, I add it to the batter along with the bananas.