Chocolate Chip Banana Bundt Cake Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. My family is obsessed with this Chocolate Chip Banana Bundt Cake! Ok, so in full disclosure, I’m probably going to make this recipe a million more times using slightly different ingredients and post about it every single time. Because I’m THAT in love with it ????. My favorite version so far has been pumpkin. But I’m making that in collaboration with a brand, so I can’t post it quite yet. As of now, that recipe is scheduled to debut on October 18, so stay tuned– it’s well worth the wait! While the pumpkin one was hands down my favorite, I certainly didn’t turn my nose up at this chocolate chip banana version!! Besides being insanely moist and flavorful, my favorite part of this bundt cake is the brushed glaze on the outside. Once it dries, it basically makes the whole thing taste like one big donut. I mean, how can you argue with that?! Plus– whole wheat flour, Greek yogurt, and (obvs) bananas make this a totally acceptable breakfast in my book. Win-win! BE SURE TO CHECK OUT MY FAVORITE CAKE RECIPES ON FACEBOOK! Ingredients for Chocolate Chip Banana Bundt Cake bananas (overripe is ????????) brown sugar sugar eggs oil Greek yogurt cinnamon + nutmeg baking soda baking powder all purpose flour whole wheat flour salt vanilla chocolate chips What keeps this Chocolate Chip Banana Bundt Cake so moist? The last word in the world anyone would use to describe this cake is DRY. There is absolutely none of that here!! There are so many things going on in this cake that basically make it impossible to be crumbly or dry. Here’s what’s going on behind the scenes in this recipe: Bananas. Obviously, this is a key ingredient– but not just for flavor! Bananas are notorious for keeping any baked recipe moist for an extended length of time. Oil. The original recipe I was working with called for butter. And while I love butter as much as the next guy, I’d really rather use oil in my cakes and muffins. Butter has it’s place, but most of the time it’s not in cake (IMO). Oil keeps things from getting dried out nicely and gives the cake a really tender, gorgeous crumb. Greek yogurt. This stuff is magic in a cake. As Ross says on FRIENDS, it’s a “moist-maker.” (Remember that Thanksgiving episode?!). The glaze. The glaze is getting brushed on instead of poured over top (although I’m not there to stop you if you’d rather pour or drizzle, so that’s up to you!). This ensures that every bit of the exterior of the cake gets a sugary crispy glaze, and 100% locks the moisture in the cake. It’s by far my favorite aspect of this recipe! Tips & Notes for This Recipe Use eggs and Greek yogurt at room temperature. This keeps the cake moist and give it that melt-in-your-mouth delicious texture. I never remember to set my ingredients out ahead of time so here’s what I do instead: 1) set the eggs in a bowl of very warm water while getting out all the other ingredients. And 2) I add warm water to the cold yogurt, and that brings it to room temp immediately. You can pour the glaze on top of the cake if you’d like, but I chose to brush it on so that it covered the entire outside evenly. You could also leave it off completely if you’d rather! If you don’t have a bundt pan, you can also bake this in a loaf pan, muffin tin, or 9×13 cake pan. Just be sure to test for doneness regularly with a toothpick. Continue to Content Chocolate Chip Banana Bundt Cake Yield: 18 slices Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes My family is obsessed with this Chocolate Chip Banana Bundt Cake! Print Ingredients 1 and 1/3 cup mashed bananas (approximately 4 medium bananas) 1 cup vegetable oil 1 cup brown sugar ¼ cup granulated sugar 3 eggs, room temperature 3 tbsp Greek yogurt + 3 tbsp warm water 1 tsp vanilla ½ tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 2 tsp baking powder 1 tsp baking soda 1 ¼ cups all purpose flour, using the spoon and sweep method 1 cup whole wheat flour, using the spoon and sweep method 1 cup chocolate chips Glaze 1½ powdered sugar ¼ cup maple syrup Instructions Directions: Preheat oven to 350ºF. Generously grease and flour a bundt pan. Whisk together the greek yogurt and water, and set aside. Bring the eggs to room temperature by placing them in a bowl of hot water. Whisk together the mashed bananas, oil, brown sugar, and sugar. Mix in the eggs, one at a time. Mix in the Greek yogurt mixture, vanilla, salt, cinnamon, and nutmeg spice. In another bowl, whisk together the flour, whole wheat flour, baking soda, and baking powder. Fold the dry mixture into the bowl of wet ingredients until batter forms. Fold in the chocolate chips. Pour the batter into the prepared bundt pan and bake for 55 minutes (start testing for doneness at 45 minutes, because every oven bakes differently!). Let cool for about 15 minutes in the bundt pan before inverting onto a cooling rack or serving plate. Whisk together the maple syrup and powdered sugar to make a glaze, and brush onto the cake while it's still warm. Serve warm or at room temperature.
