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close up view of a slice of banana cake with a chocolate tunnel filling

Banana Bundt Cake with Chocolate Filling

Banana Bundt Cake with Chocolate Filling: a simple, yet irresistible, dessert. Full of banana flavor with a chocolate running through the middle.
5 from 1 vote
Prep Time 20 minutes
Cook Time 55 minutes
Resting time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 590 kcal

Ingredients
 
 

Cake Batter

  • 3 cups All-purpose flour (sifted)
  • 2 teaspoons Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1 ⅔ cup Granulated sugar
  • 1 cup Unsalted butter Softened
  • 2 large Eggs Room temperature
  • 1 cup Sour cream, room temperature Room temperature
  • 1 ½ cup Ripe bananas, mashed approximately 3 bananas
  • 1 medium Ripe banana, sliced for layering in cake

Chocolate Filling

  • cup Brown sugar, light or dark
  • ½ cup Chocolate chips, bittersweet

Chocolate Ganache (optional)

  • cup Chocolate chips, bittersweet
  • 2 Tablespoons Heavy cream (may also use whole milk or half & half)
  • 2 Tablespoons Unsalted butter

Instructions
 

  • Preheat oven to 350° F
  • Prepare a 12-cup Bundt cake pan by spraying generously with baking spray. Alternatively, combine ¼ cup vegetable oil, ¼ cup flour and ¼ vegetable shortening. Using a pastry brush, apply generously to the Bundt cake pan.

Chocolate Filling

  • Combine ½ cups of chocolate chips and ⅓ cup of brown sugar in a small bowl. Set aside.

Cake Batter

  • In a large bowl combine flour, baking soda, cinnamon and salt. Set aside. (note: sift flour if necessary to remove any lumps)
  • Place butter and granulated sugar in a mixing bowl. Using a handheld or stand mixer, mix the butter and granulated sugar until light and fluffy (approximately 2 minutes)
  • Add eggs to mixing bowl and mix until well combined. Scrape the sides and bottom of bowl as needed.
  • Add mashed bananas to mixing bowl and mix until well combined. Scrape the sides and bottom of the bowl as needed.
  • Add ½ of the dry ingredients (flour, baking powder, salt) and mix on low speed until combined.
  • Add sour cream to mixing bowl and mix on low speed until combined.
  • Add remaining dry ingredients and mix on low speed until combined.
  • Pour half of the cake batter into prepared Bundt cake pan. Spread evenly and make a small 'well' in the center using a dinner spoon.
  • Slice a banana into ¼" slices and layer into the well you just created. Next spoon the chocolate filling over banana slices, taking care to keep the filling in the well.
  • Add remaining cake batter and smooth the top.
  • Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean. You may also check for doneness using an instant read thermometer. The internal temperature of the cake should be 190℉. Note: if the cake top begins to turn too dark, place a sheet of aluminum foil over the cake and continue baking until done.
  • Allow cake to cool for 15 minutes and flip the cake over onto a cooling rack. Remove cake pan and allow to cool for another hour. After cooling, move cake onto a serving platter.

Chocolate ganache (optional)

  • Place chocolate chips in a medium-sized heat-proof bowl.
  • Place butter and heavy cream in a small saucepan. Place on stovetop and bring to a low boil over medium heat, stirring often.
  • Removed saucepan from heat and pour over chocolate chips. Let set for 5 minutes to soften chocolate, Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
  • Drizzle or pour chocolate ganache over the banana Bundt cake.

Notes

 Store the cake at room temperature wrapped in foil or plastic for up to 3 days.

Nutrition

Calories: 590kcalCarbohydrates: 77gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 92mgSodium: 424mgPotassium: 321mgFiber: 3gSugar: 46gVitamin A: 766IUVitamin C: 3mgCalcium: 55mgIron: 3mg
Keyword banana bundt cake, bundt cake
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