Are you ready to transform ordinary bananas into a jaw-dropping, crowd-pleasing dessert that'll have everyone begging for seconds? This Banana Bundt Cake with Chocolate Chips is not just a recipe—it's a culinary adventure that combines the comforting sweetness of ripe bananas with the irresistible allure of melted chocolate chips. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises a moist, decadent cake that looks as stunning as it tastes, perfect for impressing family, friends, or simply treating yourself to a slice of pure bliss!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the mashed ripe bananas to the butter-sugar mixture and mix until well combined. The bananas should be completely integrated with no large chunks remaining.
- Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mixing until the batter is smooth and homogeneous.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a tough cake.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the bundt pan onto a wire cooling rack, gently tapping the bottom to release the cake. Allow the cake to cool completely before slicing.
- Optional: Dust the cooled cake with powdered sugar or drizzle with a chocolate glaze for additional decoration and flavor.
Tips
- Use overripe bananas for maximum flavor and natural sweetness
- Make sure all ingredients are at room temperature for smoother mixing
- Grease your bundt pan meticulously to ensure easy cake release
- Don't overmix the batter—stop mixing as soon as ingredients are just combined
- Check cake doneness with a toothpick—a few moist crumbs are perfect
- Let the cake cool in the pan for 10-15 minutes before removing to maintain structural integrity
- For extra indulgence, serve warm with a scoop of vanilla ice cream
- Store cake at room temperature in an airtight container for up to 3 days
Nutrition Facts
Calories: 350kcal
Carbohydrates: 48g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
