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Banana Bundt Cake with Chocolate Ganache

by Jamie on May 14, 2012

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Do you remember a couple of weeks ago when I shared these Whoppers Brownies with you? I had made them in honor of my dad’s birthday, but since I didn’t make it to town on his special day, I just had to bake them again. Only this time he got the entire batch to himself along with a huge banana bundt cake.

My dad is pretty much a chocolate fanatic – the darker and richer the better. He loves bananas too. So it only seemed natural to finish his belated banana birthday cake with a satiny chocolate ganache.

I’ve never been one to try my hand at elaborately decorated cakes. Don’t get me wrong, I think they’re pretty darn stunning. It’s just that I have an attention span that rivals a cupcake eating, Mountain Dew chugging 4-year-old. Seriously.

Instead of towering cakes with beautiful piping details, I like to keep things a little more simple – okay, more like easy – and it doesn’t get much easier than a bundt cake. Only this Banana Cake is not just any bundt cake. It’s incredibly flavorful and undeniably moist.

The secret seems to be in the unusual method which calls for baking the cake at 275 °F for about 1 hour and 40 minutes and then immediately placing the cake into the freezer for an hour.

Kind of odd? Absolutely.

However, after one delicious bite, you’ll be convinced that this banana bundt cake is second to none.

Whether you’re baking a cake for a special day or simply trying to use up the overly ripened bananas on your counter, I’m betting this will quickly become one of your go-to recipes for any occasion.

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Banana Bundt Cake

May 14th, 2012

Yield: 12 servings

Prep Time: 25 minutes

Cook Time:

Ingredients:

For the Cake

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons pure vanilla vanilla
1 1/2 cups buttermilk

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Directions:

1. Preheat oven to 275°. Thoroughly grease and flour a 12-cup non-stick bundt pan or use PAM spray for baking.

2. In a small bowl, mix mashed bananas with the lemon juice; set aside.

3. In a medium bowl, mix flour, baking soda and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.

5. Add in the flour mixture alternately with the buttermilk, mixing until combined. Stir in banana mixture.

6. Pour batter into prepared pan and bake in preheated oven for about 1 hour and 40 minutes or until a toothpick inserted in center comes out clean.

7. Remove from oven and place directly into the freezer (still in pan) for 45-60 minutes. This will make the cake very moist. Remove cake from freezer to a cooling rack for at least 3 hours.

8. When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

9. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

Notes:

- Cake can be made in a 9x13 inch pan and will bake for approximately 1 hour or until toothpick inserted in the center comes out clean.
- Store the cake covered in the refrigerator for up to 3 days. Remove to room temperature one hour before serving.

My Baking Addiction adapted from Food.com.


{ 83 comments… read them below or add one }

Pod468 May 20, 2012 at 7:45 pm

Can you leave it in the freezer after until you want to use it.?
Love this low bake idea….

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Jamie May 24, 2012 at 9:11 am

Judy-
I have never tried leaving it in the freezer longer than an hour, but my guess is that it will be fine. After the first hour, you’ll probably want to remove it from the pan and place it in a sealed container or wrap it in plastic wrap and tin foil. Hope this helps.
-Jamie

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Paige May 30, 2012 at 10:24 pm

When I made it, I (accidentally) left it in the freezer, still in it’s pan, for 2 days. It still came out amazing.

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Sandra June 17, 2012 at 11:07 pm

I made this last night for my father in law who loves bananas. It was absolutely perfect! I thought the instructions were strange, but the cake tuned out moist and decadent. The chocolate ganache took it from simple and delicious to extraordinary!

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Erica July 23, 2012 at 9:10 am

Yum! I made this over the weekend and it is by far the most moist and delicious banana cakes I have ever had. I did have a small issue – in that the batter overflowed my cathedral bundt pan so I would recommend putting a cookie sheet beneath. Great recipe- thanks so much for posting!

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Russell at Chasing Delicious September 7, 2012 at 9:14 pm

What a great combination of flavors for a bundt cake!

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Julia {The Roasted Root} September 8, 2012 at 9:40 am

There’s something so fun about bundt cakes! I haven’t made one in a long time and have also never tried making a banana cake, so I’m completely inspired to get the bundt mold of the shelf and whip up your recipe! Hope you have a great weekend!

Reply

Shannel September 13, 2012 at 1:28 am

I’ve fallen in love with your recipes!

I’ve just got a quick question though. Coming from the land down under, I’m used to working with Celcius rather than Fahrenheit, so I’m wondering if my conversion is right – 135 degrees Celcius?

Thanks! Absolutely cannot wait to bake this yumminess!

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Jamie September 13, 2012 at 5:45 pm

Shannel-
Yes, that is correct according to Google’s conversion. The cake is baked at a really low temp, so that’s why it probably seems off to you. I hope this helps. Happy Baking!
-Jamie

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Shannel September 22, 2012 at 6:38 am

Hi again!

Made this beautiful cake last night – AH-MAH-ZING!

There is no other way to describe it!

Thank you for sharing!

Reply

Jamie September 23, 2012 at 7:14 pm

Shannel-
I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you!
-Jamie

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Nancy November 7, 2012 at 8:10 am

I would like to make this recipe. I just recently bought a bundt pan. It turns out it is only an 8 cup pan. I figure I can cut the recipe by 1/3 on all the ingredients. But I was wondering, how long should I bake it for? Any thoughts, advice?

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Jamie November 7, 2012 at 8:53 am

Nancy-
Since I have not tried to attempt this variation, I am unable to comment on the outcome. If you give it a try, definitely report back – we’d love to hear how it went! Thanks for reading My Baking Addiction! Have a great day.
-Jamie

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Nancy December 11, 2012 at 10:50 am

I made the recipe as you have it with no reducing and had just a little left over so I put it in a mini loaf pan. Everything came out great. I should have let the ganache sit for a bit to thicken. Thanks for the great recipe!

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stacie March 11, 2013 at 11:29 pm

I made this for a family dinner last night. OMG! I love anything chocolate and banana together…Will definitely keep this recipe close. So delicious

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Anita August 25, 2013 at 8:26 pm

I made this last night for a dinner party. It was a huge hit! Super moist…delicious! Thanks for sharing. :)

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Jamie August 28, 2013 at 2:06 pm

Anita,

That’s great! I’m so happy that you enjoyed it. Thank you so much for stopping in to share with us, and have a lovely day!

Jamie

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Betty August 27, 2013 at 12:25 am

Made your cake for work – a “friendly competition” between myself (a mom / wife baker) AND a pro…..guess which cake recipe won? Your recipe!! So good….so moist….will make again and again and again…thank you.

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Jamie August 28, 2013 at 2:02 pm

Betty,

That’s so cool! Thank you so much for stopping in to let us know! Have a wonderful day and thank you for following MBA!

Jamie

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Jen September 10, 2013 at 9:20 am

This cake was amazing!!! I have been asked to make it again!! Delish!! Thanks for sharing the recipe!

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Ema February 24, 2014 at 11:50 am

When adding the flour and buttermilk, is it the same technique as in muffins. I mean, should I avoid overmixing and it’s ok if there some flour still visible? Sorry, I am a beginner.

Reply

Jamie Lothridge May 5, 2014 at 9:05 pm

Hi Ema,
Yes, that’s the proper technique for this cake.
- Jamie

Reply

Deb February 27, 2014 at 10:25 am

Hello, I just made this cake – its in the oven as I type this! One quick question: does anyone know if the Pampered Chef bundt stone pan can go right from oven to freezer? I’m concerned the stone will crack.

Any help will be appreciated.

Deb

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Shyanne March 12, 2014 at 12:04 am

Hello!
I just made this cake yesterday, with no bundt tin in the house I decided to bake it in an 8 ” square tin and it fit perfectly.
However, at 1h 40moms, the cake was still slightly woobly and I let it baked for about another 20 mins and the toothpick inserted came out clean!
And I immediately left it in the freezer after removing from the oven. But to my dismay, as I was removing the cake from the tin 3 hours later after leaving to room temp, the colour of the cake was rather light, like a pale yellow and it was sticky to touch. I guessed it was underbaked? Which resulted to the cake becoming crumbly when cut ):

Nevertheless, I would still say the cake is full of banana kick. And I hope under bake is the reason for my problem! Love to try again.

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Jamie March 19, 2014 at 11:25 am

Shyanne-

It does sound like the cake was slightly undercooked. I hope you give it another try and come back to share your experience. Have a fantastic day and thank you for following MBA!

-Jamie

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Flo July 22, 2014 at 10:08 pm

Hi Jamie,

This sounds strange, from oven straight to freezer! But definitely game to try it!
Do you cover the pan with clingwrap first before chucking it into the freezer? I’m wary of the hygiene

Reply

Thusitha July 22, 2014 at 10:48 pm

is there any alternative for butter milk? We don’t have butter milk in my city. Thanks

Reply

Jamie August 12, 2014 at 10:35 am

You can add about 1 tablespoon of lemon juice or white vinegar to the milk to make your own buttermilk.

-Jamie

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christina August 6, 2014 at 12:19 pm

I made this the other night. Left it in the freezer over night and it took a couple hours to unmold… just an fyi for others. Anyways sent this with my bf to work and he sent me a pic 10 minutes after he walked in the door, 1/2 the cake was already gone. It was a massive hit. :)

Reply

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