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Banana Bundt Cake with Chocolate Ganache

This perfectly moist banana bundt cake is topped with a silky chocolate ganache for a dessert that you’ll want to make over and over again.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Freezing and Cooling Time 4 hours
Total Time 6 hours
Servings 16

Ingredients

  • 1 ½ cups mashed ripe bananas about 3 bananas
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups buttermilk

For the ganache

  • 4 ounces semisweet chocolate chopped
  • ½ cup heavy cream
US Customary - Metric

Instructions

  • Preheat oven to 275°F (yes, this temperature is correct and not a typo). Thoroughly grease and flour a 12-cup non-stick bundt pan or spray with a nonstick baking spray.
  • In a small bowl, mix mashed bananas with the lemon juice. Set aside.
  • In a medium bowl, mix flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time mixing thoroughly after each egg. Stir in the vanilla.
  • Add in the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients and mixing until combined. Stir in the mashed bananas.
  • Pour batter into the prepared pan and bake in a preheated oven for about 1 hour and 40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and place the entire pan with the cake in it directly into the freezer for 45-60 minutes. This will make the cake very moist. Remove cake from freezer to a cooling rack for at least 3 hours.
  • When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.
  • To make the ganache, add the chopped chocolate into a medium mixing bowl; set aside. Pour the heavy cream into a microwave-safe measuring cup and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

Notes

Store cake in the refrigerator, covered, for up to 3 days. Let come to room temperature before serving.
If you don't like chocolate, try topping this banana bundt cake with cream cheese frosting or brown butter frosting instead.
Helpful resources:
  • Before getting started, make sure you know how to measure flour and how to cream butter and sugar correctly. Having a grasp on both of these steps will help this banana cake turn out perfect every time.
  • Forgot to set out your butter to soften ahead of time? Check out my tips on how to soften butter quickly.
  • Don’t panic if you don’t have buttermilk on hand. Learn how to make buttermilk using just a couple of ingredients.