Banana Bundt Cake

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 3 hours
Servings: 12
Calories: 491kcal
Author: Jamie Lothridge
Whether you're a banana person or not, this bundt cake is always a winner.  How can you go wrong when it's drenched in chocolate ganache?
Print Recipe

Ingredients

  • 4 over ripe bananas mashed
  • 1 lemon zested, 2 teaspoons juice
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter 1 1/2 sticks, softened
  • 1 3/4 cups sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups buttermilk

For the ganache

  • 4 ounces semisweet premium chocolate - ideally Scharfenberger Ghirardelli or Lindt
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 275 degrees. Thoroughly grease and flour a 12 cup non-stick bundt pan - or spray with nonstick baking spray.
  • In a small bowl, mix mashed bananas, lemon zest and lemon juice, set aside.
  • In a medium bowl, mix dry ingredients: flour, baking soda and salt. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, incorporating each before adding the next. Stir in vanilla.
  • Blend 1/3 of flour mixture and then add 1/3 buttermilk until just blended. Alternate flour and buttermilk until batter is just combined, but be careful not to over-beat.
  • Add banana mixture to batter and mix until just combined.
  • Pour batter into prepared pan and bake in preheated oven for 1 hour and 40 minutes or until a toothpick inserted in the center of cake comes out clean.
  • Transfer the cake from the oven directly to the freezer (still in the pan) for 45-60 minutes. After cooling in the freezer, transfer cake to a cooling rack for at least 3 hours.
  • Meanwhile, prepare the ganache. Heat cream in a small saucepan over medium heat, until hot, but not boiling. While cream is heating, finely chop chocolate on a cutting board and transfer to a small bowl. Pour hot cream over chocolate and let it set for a few minutes until the chocolate softens. Use a whisk to carefully incorporate the cream into the chocolate until glistening and smooth.
  • Invert the cake onto a cake plate or pedestal.
  • Spoon ganache over the cooled cake, so that it runs over the ridges.
  • Store cake covered in the refrigerator for up to 3 days. Good luck getting it to last that long.

Notes

Jamie (My Baking Addiction) says that putting the cake in the freezer is what makes the cake so moist. I think the low oven temp would prevent it from drying out as well.

Nutrition

Calories: 491kcal | Carbohydrates: 69g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 288mg | Potassium: 306mg | Fiber: 2g | Sugar: 39g | Vitamin A: 640IU | Vitamin C: 8.2mg | Calcium: 65mg | Iron: 2.4mg