Chocolate Banana Bundt Cake
Indulge in the rich decadence of this Chocolate Banana Bundt Cake, a moist and flavorful dessert that marries the sweetness of ripe bananas with the bold intensity of cocoa. Perfectly baked in a bundt pan for a stunning presentation, this cake is studded with melty semi-sweet chocolate chips, adding bursts of chocolatey goodness in every bite. Made with simple pantry staples like Greek yogurt for an extra tender crumb and a natural boost of moisture, this recipe is as satisfying as it is easy to prepare. Whether dusted with powdered sugar or drizzled with chocolate, this crowd-pleasing treat is ideal for everything from casual gatherings to elegant celebrations. Ready in just over an hour, this banana-infused chocolate cake will quickly become your go-to dessert. Perfect for searching 'banana chocolate bundt cake recipe' or 'easy banana chocolate dessert,' it's a must-try for bundt cake lovers!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups ripe bananas (mashed)
- 1.5 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 0.5 cups unsalted butter (melted and cooled)
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups plain Greek yogurt
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until smooth.
Add the melted butter, eggs, and vanilla extract to the banana mixture. Whisk until well incorporated.
Stir in the Greek yogurt until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or mixer on low speed, just until combined. Do not overmix.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Carefully invert the cake onto a wire rack and allow it to cool completely before serving.
Optionally, dust the cooled cake with powdered sugar or drizzle with additional melted chocolate for extra indulgence.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 44.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
