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Hi there friends! I found some ripe-o-rama bananas hiding in the depths of our fridge last night (Spring cleaning!), and was about to toss them in the freezer for smoothies when it struck me… it’s been a hot minute since we’ve had some banana bread around here! That I had to fix! Plus, I knew you guys wouldn’t mind some super moist, flavorful banana bread action all up in your pretty little faces 🙂 Riiiiight?
In true Ashley fashion, I took that little idea of bread and quickly turned it into a rich, tender chocolate covered banana cake. You’re welcome 🙂
This cake is utterly decadent with its moist banana bread base and 2 ingredient milk chocolate drizzle. It’s just begging to be devoured with a large, cold milk chaser. Or a hot cup of coffee! I had a slice with both and it was a tie! I just couldn’t choose.
Another thing I love about this bundt is how seductively simple it is! Now that I know I can have this cake on my table in a little less than 90 minutes… I’m kinda scared (read: excited) to think how often we’ll be making this 😉 I’m guessing A LOT!
P.S. I did toss one banana in the freezer for a smoothie that I’m very excited to share with y’all soon. And by soon – I’m talkin’ tomorrow 🙂 See ya then! xoxoxo
Banana Bread Bundt Cake with Milk Chocolate Drizzle
Ingredients
- 4 ounces unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 3 large ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1 cup milk chocolate chips
- 3 tablespoons whole milk
Instructions
- Preheat oven to 325 degrees (F). Generously grease a bundt pan with non-stick cooking spray; set aside.
- In the bowl of stand mixer fitted with the paddle attachment beat butter and sugars until light and fluffy - about 5 minutes. Add eggs, one at a time, beating well after each addition.
- Add mashed bananas and vanilla extract.
- In a seperate bowl, mix together flour, salt, and baking soda.
- Add flour mixture alternatley with the buttermilk, beginning and ending with the flour.
- Pour finished batter into the prepared bundt pan and bake for 55-65 minutes, or until a cake tester inserted in the cake comes out clean.
- Cool cake in the pan for 10 minutes, then run a knife gently around the edges, and carefully turn out onto a cooling rack. Cool cake completely before cutting/ adding drizzle.
- For the drizzle - Combine chocolate chips and milk in a microwaveable bowl. Heat in 20 second increments until chocolate has been completely melted and can be whisked into a smooth mixture. Let the chocolate mixture cool for a few minutes, then pour into a large ziplock bag and snip a small corner off one end. Generously drizzle chocolate over the cooled cake. Cut and serve!
- Oh, and feel free to garnish with sliced bananas if you want an extra pretty presentation 🙂
Found you via Kayle and I’m super excited I did!! This banana bread cake looks so moist and delicious with the perfect texture! Pinned!
Looks like a great way to use bananas. Just beautiful bundt cake!
You just can’t go wrong with bananas and chocolate!
Yay for old bananas! This bundt cake looks super moist and I’m craving it now!!! That chocolate drizzle is perfection. 🙂
Banana + chocolate melts my heart every time! Love this bundt!
That is gorgeous Ashley! Pinning!
Yes!!! Chocolate drizzle and all 🙂
That drizzle!! This bread looks so good! 🙂
Ashley, this Bundt looks phenomenally good! Such a moist and tender crumb and that chocolate glaze looks divine. Thanks for sharing, girl. Pinned!
My kind of banana bread!!! Chocolate drizzle—ohhhhh yeaahhh