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Banana Bundt Cake with Chocolate Ganache

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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.


Banana Bundt Cake


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


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.


- 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

All images and text ©

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Monday 8th of May 2023

Just wanted to make sure the oven is set for 275 degrees????


Tuesday 9th of May 2023

Hi Jenny – Yes, that is correct! Happy baking – Jamie


Friday 28th of August 2020

Hi, I just made the cake yesterday, it turns out really great!! For next time, can I make the batter in advance, put it in the fridge and bake it in the next 2-3 days?


Monday 31st of August 2020

Hello! I haven't attempted making this batter ahead, so I am not sure of the result. If you happen to give it a try, I'd love to know how it turned out. Thanks so much for stopping by. -Jamie

Diane Graziosa

Tuesday 26th of March 2019

It’s in the oven as i write! I doubled the recipe ... used a bundt, a 9x13 and 4 small loaf pans.. I check in 45 min as baking time will obviously differ with each one... also I reduced the amount of white by a cup and used light brown sugar instead!  Thanks so Much for this recipe- Hubs birthday cake , and bringing samples to nearby cafe for a possible weekly order - wish me luck!! 


Wednesday 27th of March 2019

Thanks so much for stopping by, Diane! I appreciate you taking the time to comment. Happy Baking! -Jamie


Tuesday 17th of January 2017

I baked this yesterday and it is so delicious. My kids wouldn't wait to freeze it. The cake was so moist and full of banana flavor. Excellent recipe.  I am trying to reduce sugar consumption at home. Can I reduce the sugar to 1 cup ? Will that affect the baking? 


Wednesday 18th of January 2017

I'm so glad you enjoyed it, Manal! I haven't tried this cake with reducing the sugar by half, but I say give it a try. Let me know how it goes!


Monday 17th of November 2014

love this recipe! Only had one cup of bananas so I added 1/2 cup Applesauce! Turned out perfect


Wednesday 19th of November 2014

Jill- I am so glad the recipe worked well for you. Applesauce was a great idea!


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