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Banana Bundt Cake
4.6 from 26 votes

Banana Bundt Cake

Whether you're a banana person or not, this bundt cake is always a winner.  How can you go wrong when it's drenched in chocolate ganache?

Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
3 hrs
Servings: 12
Calories: 491 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 banana mashed, over ripe
  • 1 lemon zested, 2 teaspoons juice
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup butter 1 1/2 sticks, softened, unsalted
  • 1 ¾ cups sugar
  • 3 egg large
  • 2 teaspoons vanilla extract pure
  • 1 ½ cups buttermilk
For the ganache
  • 4 ounces semisweet chocolate Ghirardelli or Lindt, premium, ideally Scharfenberger
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 275 degrees. Thoroughly grease and flour a 12 cup non-stick bundt pan - or spray with nonstick baking spray.
  2. In a small bowl, mix mashed bananas, lemon zest and lemon juice, set aside.
  3. In a medium bowl, mix dry ingredients: flour, baking soda and salt. Set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating each before adding the next. Stir in vanilla.
  5. Blend ⅓ of flour mixture and then add 1/3 buttermilk until just blended. Alternate flour and buttermilk until batter is just combined, but be careful not to over-beat.
  6. Add banana mixture to batter and mix until just combined.
  7. Pour batter into prepared pan and bake in preheated oven for 1 hour and 40 minutes or until a toothpick inserted in the center of cake comes out clean.
  8. Transfer the cake from the oven directly to the freezer (still in the pan) for 45-60 minutes. After cooling in the freezer, transfer the cake to a cooling rack for 1 hour.
  9. Meanwhile, prepare the ganache. Heat cream in a small saucepan over medium heat until hot but not boiling. While the cream is heating, finely chop the chocolate on a cutting board and transfer it to a small bowl. Pour hot cream over the chocolate and let it set for a few minutes until the chocolate softens. Use a whisk to carefully incorporate the cream into the chocolate until glistening and smooth.
  10. Invert the cake onto a cake plate or pedestal.
  11. Spoon ganache over the cooled cake, so that it runs over the ridges.
  12. Store cake covered in the refrigerator for up to 3 days. Good luck getting it to last that long.

Notes

  • Jamie (My Baking Addiction) says that putting the cake in the freezer is what makes the cake so moist. I think the low oven temp would prevent it from drying out as well.

Nutrition Information

Calories 491kcal (25%) Carbohydrates 69g (23%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 12g (60%) Cholesterol 88mg (29%) Sodium 288mg (12%) Potassium 306mg (7%) Fiber 2g (8%) Sugar 39g (78%) Vitamin A 640IU (13%) Vitamin C 8.2mg (9%) Calcium 65mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 491

% Daily Value*

Calories 491kcal 25%
Carbohydrates 69g 23%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 88mg 29%
Sodium 288mg 12%
Potassium 306mg 7%
Fiber 2g 8%
Sugar 39g 78%
Vitamin A 640IU 13%
Vitamin C 8.2mg 9%
Calcium 65mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.