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+ servings
chocolate cake on a white cake plate
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5 from 3 votes

Banana Bread Bundt Cake with Chocolate

Tender buttermilk banana bread with chocolate baked in a bundt cake pan for a fun, dessert twist on a classic "cake."
Prep Time25 mins
Cook Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Dessert
Keyword: banana bread, bundt cake, cake, chocolate
Servings: 14
Calories: 393kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Bundt Pan
  • Stand Mixer
  • Mixing Bowls
  • Cooling Rack
  • Small Microwave Safe Bowl


  • 3/4 cup Unsalted Butter (1 1/2 sticks)
  • 1 cups Granulated Sugar
  • 1 1/2 cups Mashed Bananas (3-4 medium bananas)
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour, plus more for dusting the pan
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/2 cup Buttermilk
  • 2 cups Semi-Sweet Chocolate Chips, divided


  • Heat oven to 325 F / 163 C degrees. Spray a bundt cake pan with nonstick cooking spray. Dust lightly with all-purpose flour.
  • In a standing mixer beat butter on medium-high until light and fluffy, 2 to 3 minutes. Add sugar and beat until well incorporated, 1 minute more. Add mashed bananas, eggs and vanilla and blend on medium just until batter is smooth and even, 1 to 2 minutes.
  • In a separate bowl, whisk together flour, baking soda and salt.
  • Turn mixer on low speed and alternate adding a bit of the dry ingredients with the buttermilk, letting the mixer run for a few seconds between each addition. Mix on low just until everything is evenly combined.
  • Add first half of chocolate chips and mix on low until chips are mixed in.
  • Pour batter into bundt cake pan. Bake until cake is set in the middle and golden brown on top, 65 to 70 minutes.
  • Allow cake to cool in pan at room temperature for 20 minutes. Then invert onto a cooling rack and let cool completely.
  • When cake is cool heat second half of chocolate chips in the microwave in 20 second increments (stirring between each increment) until fully melted. Drizzle chocolate over cake.
  • Slice and serve!
  • Cake can be stored in the refrigerator for 3 to 4 days and will still be moist and delicious. (It keeps best without the glaze, but is fine either way)


Serving: 1g | Calories: 393kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 225mg | Potassium: 275mg | Fiber: 3g | Sugar: 27g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 3mg