Tunnel of Fudge Banana Cake
Indulge in the ultimate fusion of nostalgic flavors and irresistible textures with this Tunnel of Fudge Banana Cake! A moist and tender banana Bundt cake gets an upgrade with rich cocoa, creamy sour cream, and semisweet chocolate chips, creating a molten fudge-like center that oozes decadence with every slice. Perfectly balanced with the natural sweetness of ripe bananas and a hint of vanilla, this dessert is both comforting and gourmet. Finished with a light dusting of confectioner's sugar, it’s ideal for special occasions or an indulgent treat anytime. Ready in just over an hour, this crowd-pleaser is as visually stunning as it is delicious—a true showstopper for chocolate and banana lovers alike!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 4 units large eggs
- 1 cup ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 tablespoons confectioner's sugar
- 1.25 cups semisweet chocolate chips
- 0.5 cups sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-cup Bundt pan, ensuring all crevices are covered to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
Mix in the mashed bananas, vanilla extract, and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix.
Fold in the semisweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the surface looks slightly cracked. The center should remain gooey and fudgy.
Remove the Bundt pan from the oven and let the cake cool in the pan for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Dust the top of the cooled cake with confectioner's sugar just before serving for a finishing touch.
Slice and serve this delicious Tunnel of Fudge Banana Cake warm or at room temperature, enjoying the gooey chocolate center in every bite!
Nutrition Facts
Calories |
6504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.4 g | 439% | |
| Saturated Fat | 207.6 g | 1038% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 907.2 g | 330% | |
| Dietary Fiber | 95.0 g | 339% | |
| Total Sugars | 612.5 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 849 mg | 65% | |
| Iron | 52.4 mg | 291% | |
| Potassium | 5190 mg | 110% | |
*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.
