Originally published: July 1, 2018
Moist chocolate chip banana cake with a hint of cinnamon, topped with delicious dark chocolate ganache and hazelnut crunch. Perfect treat for a Sunday afternoon!
I love bundt cakes. There's this simple beauty in them, no fuss, easy, delicious. Something your mom would make over the weekends. Like this Chocolate Chip Banana Bundt Cake with luscious chocolate ganache glaze. Isn't it so pretty?
We only ever had classic Kugelhopf cake pan, and recently I was finally able to get me a beautiful NordicWare Bundt pan. They're a bit pricey, but so worth it! (Not sponsored, just a fan 🙂 )
I decided to update a couple of old recipes whose images are really cringe worthy and this banana chocolate chip cake found its place on the list.
I'm not in any way embarrassed of how I started, because you have to start somewhere, but I'm also aware that we live in a very visually driven world, so having pretty photographs means a lot.
My mom can't stop talking about this cake and she's more of a citrus fruit dessert type of a person, so that should tell you a lot.
I'll walk you a little bit through the steps of making it and a mixing method I used -- it's really easy and provides beautiful results!
How to make this super moist Chocolate Chip Banana Cake
Yup, you read that right. It's MOIST. Nay, SUPER MOIST and I'm not afraid to say that. Do people still freak out about this word? I think it deserves another chance.
What makes this cake like this is very ripe bananas (black, if you like) and the use of sour cream. I love using sour cream in my cakes, because it enhances the tenderness of the cake, whilst giving it a slight tang to balance the sweetness.
Because of that, I didn't need to turn to oil as fat part of the cake, so I used unsalted butter. Which means even better flavour and tenderness. Yum!
Just a little tip
I always use european style butter in my recipes. The one with at least 82% of fat, so make sure to get the best you can.
Aside from that, I like to add a little bit of cinnamon whenever I'm dealing with bananas. I feel like it adds more warmth and pairs really beautifully with bananas.
Initially, I only covered the cake with chocolate ganache, but this time I got some chocolate chips on hand so I decided to throw them in for good measure.
In making this cake, I decided to try out another mixing method I've read about. It's called The Reverse Creaming method and I'm going to explain it a little bit.
The Reverse Creaming Method
You might be wondering what is this method and what's the difference between creaming method vs. reverse creaming method. There's a great article on The Cake Blog if you want to check it out, but I'll try to summarize it here.
Classic Creaming method means you beat butter and sugar for a couple of minutes, in order to beat some air to it and start dissolving the sugar.
The Reverse Creaming method on the other hand means you mix butter with dry ingredients to get sand-like texture, after which you add all the wet ingredients -- including eggs. It's much easier and less time consuming, right? That's why I love it!
The biggest difference between the two appears in their texture and structure, while the flavour stays intact, as well as the tenderness.
Creaming method makes more domed, fluffier cake with an open crumb, while the reverse creaming method makes for a really fine and velvety crumb. I'll continue to test this method on other cakes, but I just might convert to it. 🙂
Here's some other delicious chocolate or banana recipes you might love:
Dulce de Leche Banana Cake
S'mores Banana Blondie
Banana Cookie Cupcakes
Cookie Butter Swirl Brownie
No bake Nutella Cookie Dough Cheesecake
If you make this delicious, super moist Chocolate Chip Banana Bundt Cake let me know by tagging me on Instagram @anasbakingchronicles or tell me all about it in the comments section down below. Seeing my recipes come to life in your kitchens, always makes me incredibly happy! If you have any questions, don’t hesitate to ask. Happy baking!
Love,
Ana
📖 Recipe
chocolate chip banana cake
Description
ingredients
Cake
- 2 large eggs (room temperature)
- 200 g mashed overripe banana (approx. two bananas)
- 270 g caster sugar
- 300 g all-purpose flour
- ½ teaspoon salt
- 2 + ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 250 g sour cream (room temperature)
- 140 g unsalted butter (room temperature)
- 125 g dark chocolate chips
Chocolate Ganache
- 75 g good quality dark chocolate (min. 55% cocoa solids)
- 75 g heavy cream (min. 36% milk fat)
Instructions
chocolate chip banana cake
- Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan assisted oven.
- In a bowl of a stand mixer, fitted with a paddle attachment, sift together flour, salt, cinnamon and baking powder. Add the sugar and set aside - these are your dry ingredients.
- Whisk together mashed bananas and eggs. Add the sour cream and vanilla extract. These are your wet ingredients.
- Add softened butter to dry ingredients and mix on medium-low speed until you get crumbly, sand like texture.
- Add the wet ingredients to butter/flour mixture and beat on medium-low speed until combined, approx. 30-60. Scrape down the bowl while mixing to ensure everything is thoroughly combined. In the end, fold in the chocolate chips using a spatula, which you previously coated with a little flour, to prevent them falling to the bottom.
- Fill a 10 inch (25 cm) bundt pan with cake batter and bake for 40-50 min or until skewer inserted in the middle comes out with a few moist crumbs.
- Once it's done, leave it to cool for 15 minutes on a wire rack before turning the cake upside down to cool, still in the pan, for another 15-20 minutes before removing it to cool completely.
chocolate ganache
- Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth.
assembly
- Once the cake is cooled, put it on a serving plate and pour over slightly cooled chocolate ganache. Top with roasted hazelnut crunch or fresh raspberries.
Notes
- Not all ovens are the same. I suggest you check the cake after 35 minute mark and then adjust the time accordingly. Get to know your oven! 🙂
- If you don't have a stand mixer, you can use an electric hand mixer.
- The more ripe banana is, the better flavour you'll have.
- The cake is best when eaten at room temperature. Keep it in an airtight container or double wrapped in cling film to keep it fresh.
- If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! 🙂
IMPORTANT
All the recipes are developed and tested using only metric measurements and a kitchen scale. The U.S. cup and spoon measurements are provided for your convenience, but I highly recommend getting a digital kitchen scale and measuring in metrics. It's easy and always guarantee the same results in baking!
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Anouck says
Can I make it the night before and leave at room temperature (with the ganache) I will take it to my office in the morning. Can the ganache stay at room temperature?
Ana Zelić says
Yes, absolutely! 🙂