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A roasted banana bundt cake with chocolate glaze that doesn't require waiting for your bananas to turn ripe?! Oh, yes. Use your perfectly yellow bananas and roast them in the oven until they're dark to add a greater depth of flavor to your cake. As with most cakes made with fruit in the batter, the texture of this cake is so moist, it melts in your mouth. It's so incredibly soft and light, I'd say you can definitely justify eating it for breakfast! Also, chocolate and banana is one of the most iconic flavor combos to ever exist. If that isn't enough of an excuse to make this cake, idk what is...
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How to quickly ripen bananas for baking
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Place the bananas on the baking sheet and bake for 20 minutes, turning them over half way through for even browning.
- Remove from the oven once evenly dark.
- Allow to cool before peeling and mashing.
How to prevent a bundt cake from sticking to the pan
This method is the best way to grease a bundt pan to ensure your cake does not stick to the pan! It has worked for me every single time, no broken bundt cakes here!
- Melt one tablespoon of butter in a small bowl.
- Use a pastry brush to spread the butter in all the groves of the pan.
- Add a tablespoon of flour to the pan and shake it to help it evenly coat the pan.
* After you take the cake out of the oven, let it cool for no more than 5 minutes. Use a knife to loosen it from the sides, then turn it out onto a cooling rack. If you allow it to cool in the pan, it will likely stick.
Ingredients
- All-Purpose Flour: You'll need three cups of flour, but be sure to weigh it out with a kitchen scale.
- Leavening: You'll need both baking powder and baking soda, since this is a dense cake and needs a little extra leavening.
- Cinnamon: This is completely optional, but I'll take any excuse to add cinnamon to my baked goods.
- Unsalted Butter: You'll need about ¾ cup of room temperature butter.
- Granulated Sugar: You'll need one cup of granulated sugar.
- Brown Sugar: A little bit of brown sugar is added for extra moisture.
- Roasted Bananas: Roast 3 medium yellow bananas in the oven, or just use extra ripe bananas.
- Eggs: You'll need two eggs.
- Yogurt: Use whole milk greek yogurt for the best texture and flavor.
- Chocolate: Use semi-sweet, bittersweet, or dark chocolate for the glaze.
- Heavy Cream: You'll need about ¾ cup of heavy cream for the glaze.
How to make soft and moist banana cake
- This recipe calls for just whole milk yogurt rather than a combination of yogurt and milk. This makes the cake denser and more moist, so it will come out of the bundt pan perfectly and taste delicious!
- If you're wondering "why is my banana cake dry?", it might be because you aren't measuring the flour correctly. For dense cakes like this one, it is incredibly important to get the dry to liquid ratio right. And the best way to do that is by weighing your ingredients with a kitchen scale. The way that I measure flour in a dry measuring cup will not be the same as the way you do. So to eliminate any potential errors, weigh out your ingredients!
FAQ
1. Measure out the chocolate in a medium bowl.
2. In a small saucepan, bring the heavy cream to a simmer. Be sure to heat more heavy cream (about 20g extra), since some will evaporate.
3. Pour the warm heavy cream over the chocolate and allow to sit for a minute or two.
4. Gently stir the chocolate and heavy cream together with a spoon or rubber spatula until fully combined. DO NOT beat with an electric mixer - this will incorporate too much air into it and create bubbles.
For a chocolate ganache glaze, the correct ratio of chocolate to heavy cream is 1:1.
If the chocolate is over-heated or the ganache is agitated too much from over-staring, the fat solids may separate, giving your ganache a grainy texture.
To prevent this from happening, do not over heat the heavy cream or chocolate. If microwaving that chocolate and cream together, only heat in 15 second intervals.
Once the ganache is fully combined and smooth, stop stirring it.
Add a splash of cold heavy cream and gently stir to combine. This should bring it back together, though it may not work if the chocolate is burnt from over-heating.
A few extra baking tips
- If you are the type of person to have over-ripe bananas laying around, you can absolutely use them in this recipe. Just no need to roast them!
- If you're in a pinch, I believe you can use half and half for the glaze, though I have not tried this before.
- P.S. If you love these speckled ceramic plates, you can find them here! They are made by Mora Ceramics, one of my absolute favorite ceramic companies! These are the Rimmed and Speckled Salad Plates, which are 7.8″.
Happy baking! x
PrintRecipe
Roasted Banana Bundt Cake with Chocolate Glaze
- Prep Time: 45 minutes
- Cook Time: 42 minutes
- Total Time: 1 hour 27 minutes
- Yield: 12 servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
A roasted banana bundt cake with chocolate glaze that doesn't require waiting for your bananas to turn ripe?! Oh, yes. This cake so incredibly soft and light, you can definitely justify eating it for breakfast!
Ingredients
For the Cake:
- 360g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 165g unsalted butter (room temp)
- 200g granulated sugar
- 100g brown sugar
- 315g mashed roasted banana (about 3 medium bananas)
- 2 eggs
- 215g yogurt (room temp)
- 1 tsp vanilla extract or paste
For the Chocolate Glaze:
- 160g chocolate
- 160g heavy cream (+20g to account for evaporation)
Instructions
For the Roasted Bananas:
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Place the bananas on the baking sheet and bake for 20 minutes, turning them over half way through for even browning.
- Remove from the oven once evenly dark. Allow to cool before peeling and mashing.
For the Cake:
- Preheat the oven to 350 degrees.
- Melt one tbsp of butter in a small bowl, then use a pastry brush to spread the butter all over the bundt pan. Add a tbsp of flour to the pan and shake it to evenly coat the inside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed for 3-4 minutes until light and pale in color.
- Add the mashed banana and mix until fully combined.
- Add the eggs, beating between with each addition, then scrape the bowl down with a rubber spatula.
- In a large measuring cup, mix the yogurt and vanilla together.
- Alternate adding the dry ingredients and the yogurt to the batter until everything is mixed in.
- Scrape the bottom of the bowl with a rubber spatula to ensure everything is evenly incorporated.
- Transfer the batter into the prepared bundt pan and smooth out the top with the rubber spatula.
- Bake the cake for about 42 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then use a knife to loosen it from the sides and immediately turn out onto a cooling rack.
For the Chocolate Glaze:
- Measure out the chocolate in a medium bowl.
- In a small saucepan, bring the heavy cream to a simmer. Be sure to heat more heavy cream (about 20g extra), since some will evaporate.
- Pour the warm heavy cream over the chocolate and allow to sit for a minute or two.
- Gently stir the chocolate and heavy cream together with a spoon or rubber spatula until fully combined.
- Pour over the cooled bundt cake.
Notes
- If you are the type of person to have over-ripe bananas laying around, you can absolutely use them in this recipe. Just no need to roast them!
- If you're in a pinch, I believe you can use half and half for the glaze, though I have not tried this before.
- P.S. If you love these speckled ceramic plates, you can find them here! They are made by Mora Ceramics, one of my absolute favorite ceramic companies! These are the Rimmed and Speckled Salad Plates, which are 7.8″.
Keywords: banana bundt cake, roasted banana bundt cake, chocolate glaze, soft and moist banana cake
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