Roasted Banana Bundt Cake with Chocolate Glaze

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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, I don't know what is...

For more bundt cake recipes, try Fudgy Chocolate Espresso Bundt Cake, Gingerbread Bundt Cake, Apple Cider Bundt Cake, and Red Velvet Bundt Cake.

Ingredient Notes

• 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. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this roasted banana bundt cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 3: Prepare the bundt pan. Melt one tablespoon of butter in a small bowl, then use a pastry brush to spread the butter all over the bundt pan. Add a tablespoon of flour to the pan and shake it to evenly coat the inside. 

STEP 4: Make the cake batter. In a medium bowl, combine dry ingredients and 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, and then add the eggs, beating between with each addition, then scrape the bowl down with a rubber spatula. Mix wet ingredients together, then combine the wet and dry ingredients in batches until fully combined.

STEP 5: Make the 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.

STEP 6: Bake and top. 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. Pour the ganache over the cooled bundt cake. 

Expert 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″.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x