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    Home » Recipes » Cakes & Cupcakes

    Published: Jan 9, 2021 · Modified: Feb 28, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Roasted Banana Bundt Cake with Chocolate Glaze

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    Jump to Recipe - Print Recipe
    5 from 1 vote

    This post contains an affiliate link, which means I receive a small commission (at no extra cost to you) if you purchase from my link. 

    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.

    roasted banana bundt cake with chocolate glaze being drizzled on top.

    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.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • More cake recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    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.

    three yellow bananas on parchment lined baking sheet.
    STEP 1
    three roasted bananas on parchment lined baking sheet.
    STEP 2

    STEP 1: Roast 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. 

    STEP 2: Cool. Remove from the oven once evenly dark. Allow to cool before peeling and mashing.

    greased and flour dusted bundt pan.
    STEP 3
    cake batter in bundt pan
    STEP 4

    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.

    chocolate ganache in glass bowl with grey rubber spatula.
    STEP 5
    roasted banana bundt cake with chocolate glaze drizzled on top.
    STEP 6

    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. 

    roasted banana bundt cake with chocolate glaze drizzled on top.

    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″.
    roasted banana bundt cake with chocolate glaze drizzled on top.

    Recipe FAQs

    What is the correct ratio for chocolate to cream for a glaze?

    For a chocolate ganache glaze, the correct ratio of chocolate to heavy cream is 1:1. 

    Why does chocolate ganache split?

    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. 

    How to fix split ganache:

    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. 

    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! 

    Why is my banana cake dry?

    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! 

    slice of roasted banana bundt cake lifted from tray.

    Baking in Grams

    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

    three slices of roasted banana bundt cake with chocolate glaze.

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    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Roasted Banana Bundt Cake with Chocolate Glaze

    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!  
    Prep Time 45 minutes mins
    Cook Time 42 minutes mins
    Total Time 1 hour hr 27 minutes mins
    Servings12 slices
    Coursecake
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    10 Cup Bundt Pan

    Ingredients

    For the Cake:

    • 360 g all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 165 g unsalted butter, room temp
    • 200 g granulated sugar
    • 100 g brown sugar
    • 315 g mashed roasted banana, about 3 medium bananas
    • 2 eggs
    • 215 g yogurt, room temp
    • 1 teaspoon vanilla extract or paste

    For the Chocolate Glaze:

    • 160 g chocolate
    • 160 g 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 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. 
    • 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″.

    Nutrition Facts

    Serving: 1slice | Calories: 463kcal | Carbohydrates: 63g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 204mg | Potassium: 231mg | Fiber: 2g | Sugar: 36g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

    Learn more about me →

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