Chocolate Banana Nut Bundt Cake
A rich, moist chocolate banana bundt cake packed with nuts and warm spices, perfect for dessert or teatime, appealing to chocolate lovers and banana fans alike.
Ingredients
- 2 c. semi-sweet chocolate chips ⓘ
- 1 c. chopped nuts (walnuts, pecans, or almonds) ⓘ
- 3 c. all-purpose flour, sifted ⓘ
- 1/4 tsp. salt ⓘ
- 1 tsp. baking powder ⓘ
- 2 Tbsp. Dutch cocoa powder ⓘ
- 2 large ripe bananas, mashed (about 1 cup) ⓘ
- 1/4 c. 2% milk (room temperature) ⓘ
- 1 Tbsp. vanilla extract ⓘ
- 1/4 tsp. ginger ⓘ
- 1/4 tsp. allspice ⓘ
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon ⓘ
- 1 c. unsalted butter or margarine, softened ⓘ
Instructions
- Preheat oven to 325°F (160°C). Butter a 10-inch Bundt pan and dust with flour.
- Toss the chocolate chips and chopped nuts with 2 tablespoons of flour and set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in mashed bananas and vanilla extract.
- In a separate bowl, sift together all-purpose flour, salt, baking powder, cocoa powder, ginger, allspice, nutmeg, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the chocolate chips and nuts.
- Pour batter into prepared Bundt pan, spreading evenly.
- Bake in preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, use dark chocolate chips instead of semi-sweet. If you don’t have 2% milk, almond or oat milk can be a great substitute. Ensure your bananas are very ripe for the best sweetness and moisture. If you prefer a nut-free version, simply omit the nuts or substitute with extra chocolate chips. Be cautious not to overmix the batter to maintain a tender crumb.
Serving Suggestions
This Chocolate Banana Nut Bundt Cake is delightful on its own, but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a hot cup of coffee or tea. Consider serving alongside a fresh fruit salad to balance the sweetness, or alongside Muffins Or Corn Sticks for a brunch spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep it moist, place a piece of bread in the container. For reheating, gently warm slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Banana Nut Bundt Cake contains roughly 127 calories, with 1g protein, 16g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1296mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them completely and drain any excess liquid before mashing. They should be very ripe for the best flavor, similar to fresh ripe bananas. This will ensure your cake remains moist and delicious.
How can I make this cake healthier?
To make this cake healthier, consider using whole wheat flour instead of all-purpose flour, and reduce the sugar by a third. You can also substitute unsweetened applesauce for half of the butter to lower the fat content while keeping the cake moist.
What if I don’t have a Bundt pan?
If you don’t have a Bundt pan, you can use two 9-inch round cake pans instead. Just reduce the baking time to about 30-40 minutes, checking for doneness with a toothpick. You can layer the cakes with frosting or serve them plain for a delightful dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).