This Chocolate Chip Banana Bundt Cake is moist, flavorful, and filled with mini chocolate chips throughout for more richness. It's topped with a luscious butterscotch glaze, which brings the whole cake together perfectly.
Have some extra bananas you need to part with? This Chocolate Chip Banana Bundt Cake is exactly what you need. It features a moist and banana flavored crumb that is filled with bites of chocolate chips, and then topped with a decadent butterscotch glaze! It's like a warm hug. Perfect for any time of year.
Why You'll Love This Recipe
- Moist: The bananas create such a moist and tender crumb!
- One Bowl: If you want, you can make this in one bowl!
- Butterscotch Glaze: The glaze is such a luscious and delicious flavor and works perfectly with this chocolate chip banana bundt cake!
- Bundt Cake: Nothing like a simple Bundt Cake. They're loved by all and be total showstoppers!
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Ingredients You'll Need
- Banana: Use very ripe bananas. For this Chocolate Chip Banana Bundt Cake recipe I used three ripe bananas, which weighed about 300 grams after peeling. Use two large or three medium.
- Flour: All purpose flour gives this cake the best crumb.
- Cinnamon: I love adding cinnamon to any banana cake recipes!
- Leaveners: Both baking powder and baking soda are used.
- Salt: Always needed in cake.
- Butter: Unsalted melted butter.
- Sugar: Both brown and granulated sugar are used.
- Oil: Vegetable or any neutral oil.
- Eggs: Room temperature, large eggs.
- Milk: In this recipe, milk gives a tender texture.
- Vanilla extract: for extra flavor.
- Chocolate chips: I love using mini chocolate chips in this bundt cake for the best distribution.
See recipe card for quantities.
How to Make Chocolate Chip Banana Bundt Cake
Chocolate Chip Banana Bundt Cake
- Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- Mash: Peel and mash your bananas and set them aside.
- Dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon, whisk and set aside.
- Wet ingredients: In a large bowl, add the dark brown sugar, granulated sugar, melted butter, and oil and mix using a spatula. Add the eggs one at a time and make sure they're completely incorporated, then add the vanilla extract and mix.
- Alternate wet & dry: Start adding the dry ingredients in parts, followed by the milk: ⅓ of the flour, mix, then add a little milk, and mix and continue until completely incorpoated.
- Bananas & chocolate: Lastly, fold in the bananas, then the mini chocolate chips.
- Bake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes until a toothpick inserted comes out clean.
- Cool: Remove from the oven and let cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely.
Butterscotch Glaze
- Place a medium sauce pan on medium heat, then add the butter and let it melt. Once melted, add the dark brown sugar and heavy cream and let it come to a boil, making sure to stir it often. Let it boil for about 5-6 minutes, then stir in the salt and remove from heat and place the glaze in heatproof jars or containers if not ready to pour on cake. As the glaze cools, it will thicken.
- once glaze becomes a pourable consistency, Pour the glaze on top of the cooled cake. Slice the cake and enjoy
Hint: It’s so important to make sure your bundt pan is heavily greased when making bundt recipes because they tend to stick. To avoid a cake from sticking, grease every single nook and cranny of the pan. I HIGHLY recommend the Baker’s Joy cooking spray because I have had success 100% of the time using it.
Substitutions
- Milk: Instead of using milk, you can substitute with buttermilk, or a dairy-free milk.
- Nuts: You can switch out the chocolate chips with nuts.
Variations
- Caramel: A delicious caramel would go wonderful with this cake!
- Nuts: Switching out the chocolate chips with pecans or walnuts would be delicious since both go so well with bananas.
Storage
The Chocolate Chip Banana Bundt Cake will keep at room temperature in an airtight container for 4-5 days.
Pro Tips
- Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don’t have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
- Don’t over mix: Once the dry ingredients are incorporated, stop mixing, and fold in the bananas and chocolate chips with a spatula to avoid over mixing the batter.
- Grease Bundt Pan: It’s so important to make sure your bundt pan is heavily greased when making bundt recipes because they tend to stick. To avoid a cake from sticking, grease every single nook and cranny of the pan. I HIGHLY recommend the Baker’s Joy cooking spray because I have had success 100% of the time using it.
- Don’t over bake: Start checking the bundt cake at 45 minutes by inserting a toothpick. If it comes out clean, remove them from the oven. Depending on your oven, it could take longer. Mine take closer to 50 minutes.
- Ripe Bananas: If you don’t have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
FAQ
The number one reason cakes stick to bundt pans is that the pan was not greased enough. I know a lot of people swear by buttering and flouring the pans, but I have never had success using that. I highly recommend using a baking spray like Baker’s Joy. The cakes come out in one piece.
The chocolate chips are denser than the batter and are quite heavy, so naturally, they’ll sink to the bottom. To avoid that, toss the chips in a tablespoon of flour before adding them to the batter.
If you don’t have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
More Cakes to Try:
📖 Recipe Card
Chocolate Chip Banana Bundt Cake
Equipment
- 1 12 Cup Bundt pan
Ingredients
Chocolate Chip Banana Bundt Cake
- 2 large or 3 medium bananas (300g after peeling) very ripe (see note)
- 3 cups (360g) all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 tsp baking soda
- ½ teaspoon cinnamon
- ½ cup (56g) unsalted butter, melted
- ½ cup neutral oil, vegetable, canola, etc.
- ¾ cup (150g) dark brown sugar, packed
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoon vanilla extract
- ⅔ cup whole milk, room temperature
- 1 cup (195g) mini chocolate chips, semi-sweet
Butterscotch Glaze
- ¼ cup (56g) unsalted butter
- 1 cup (200g) dark brown sugar
- ¾ cup heavy cream
- ½ teaspoon salt
Instructions
Chocolate Chip Banana Bundt Cake
- Preheat the oven to 350℉
- Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- Mash: Peel and mash your bananas and set them aside.Prep chocolate chips: Toss the mini chocolate chips with one tablespoon of flour (this helps them from sinking to the bottom) and set aside.
- Dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon, whisk and set aside.
- Wet ingredients: In a large bowl, add the dark brown sugar, granulated sugar, melted butter, and oil and mix using a spatula. Add the eggs one at a time and make sure they're completely incorporated, then add the vanilla extract and mix.
- Alternate wet & dry: Start adding the dry ingredients in parts, followed by the milk: ⅓ of the flour, mix, then add a little milk, and mix and continue until completely incorpoated.
- Bananas & chocolate: Lastly, fold in the bananas, then the mini chocolate chips.
- Bake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes until a toothpick inserted comes out clean.
- Cool: Remove from the oven and let cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely.
Butterscotch Glaze
- Once cake is cooled, Place a medium sauce pan on medium heat, then add the butter and let it melt. Once melted, add the dark brown sugar and heavy cream and stir, then let it come to a boil, making sure to stir it often. Let it boil for about 5-6 minutes, then stir in the salt and remove from heat and place the glaze in heatproof jars or containers if not ready to pour on cake. As the glaze cools, it will thicken.
Glazing the cake
- once glaze becomes a pourable consistency that you're happy with, Pour the glaze on top of the cooled cake. Slice the cake and enjoy.
Rochelle says
Hi Hakima,
Made your Chocolate Chip Banana Cake. It’s super moist and incredibly delicious. Cake is so perfect with the butterscotch sauce, absolutely heavenly. This tasty cake treat will be a repeat bake in my kitchen. Best Chocolate Chip Banana Cake, love it!! Thank you so much for your fantastic recipe.- Rochelle.
Hakima says
Hi Rochelle! This is one of my favorite cakes and I'm so happy you got to enjoy it! Thank you so much for making the recipe and leaving a beautiful review!