Chocolate Banana Bundt Cake

The most deliciously moist chocolate banana bundt cake is here! My NEWEST version of “let’s make all the banana bundt cake into all the flavors” has taken on all things chocolate, and I LOVE how this one turned out. It is heavenly!

We switched out the banana/white cake mix for my favorite dark chocolate fudge doctored mix, and tossed in plenty of chocolate chips to make the chocolate flavor go even further. And you guys… WOW! The result was a super gorgeous chocolate banana bundt cake that we’ve already made more than a couple times since we first tried it out a few weeks ago.

The ‘ol Cake Mix Switch Trick

For my previous Banana Bundt Cake, we tried making my banana bundt cake with a banana/yellow/white cake mix as the doctored cake mix base.

If you’ve like to see why I love to doctor up cake mixes into tastes-better-than-scratch cakes, you can read all about it here. The results may surprise you if you’re new here! 🙂

I subbed in a chocolate cake mix this time, and absolutely love how well the chocolate went with the usual banana base. Banana and chocolate are meant for each other, but I wanted it to be a good balance. For a little more chocolate flavor, we added in mini chocolate chips and regular sized chocolate chips.

What Size Bundt Pan Should I use?

I personally used this one, but if you aim for a 12-cup one or similar, you’ll have enough batter to fill up the entire pan wonderfully. I’ve tried it with a couple other shaped pans in our re-makes, and it’s worked just fine. So use whatever you have that’s similar, and you’ll be all set.

What Ingredients Do I need for the chocolate banana bundt cake?

This chocolate banana bunt cake is SUPER simple because I promise you most likely have every single ingredient you’ll need – and it’s not very many (which is why my kids love to help making this one!). It’s a one-bowl, hand-whisk recipe, so less dishes, less mess, and less fuss over a deliciously gorgeous cake.

Here’s what you’ll need:

• 3 large eggs (room temperature is best)
• 1/3 cup vegetable oil (I’ve had some readers try my bundt cake with melted butter here, but I personally love the fluffy texture and price point of oil cakes vs butter cakes)
• 2-3 medium ripe smashed bananas (about 1 cup-ish will do. We don’t use fully black bananas, but aim for something between that and a few spots).
• 1 cup buttermilk or whole milk (I’ve tried it with either).
• 1/4 cup cocoa powder (either will work – just use what you have!)
• 1 15.25oz box Chocolate cake mix (I used Dark Chocolate Fudge from Duncan Hines for the best taste and texture).
• 1 cup semi sweet chocolate chips (we did a mix of mini and regular sized chocolate chips.)

How Do I Know if my bundt cake is done?

That’s a great question – you need to make sure that the center is cooked or else it will completely fall out the bottom when you let it cool on a wire rack after baking. I usually wait until the timer goes off, crack open the oven, then carefully touch the top of the cake with my finger to see if it bounces back or if it’s still jiggly. I typically don’t do the toothpick method because it lends to dry cakes and overbaking.

This cake could easily be adapted to have a chocolate ganache glaze! Just melt 1 cup chocolate chips with 1 cup heavy cream in the microwave, stir, and then when it’s cooled a little, pour it over the bundt cake generously. YUM!!

I cannot wait for you to try this bundt cake! It’s chocolate banana perfection and will definitely be one of your new favorites to cycle back to over and over again.

As always, if you make a Baking with Blondie inspired creation, I’d love to see it! Make sure to tag me @bakingwithblondie or #bakingwithblondie on Instagram so I can join in on all the fun.

Happy baking!

xo,

Mandy