Banana Bundt Cake with Chocolate Ganache

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This completely moist banana bundt cake is topped with a silky chocolate ganache for a dessert that you just’ll need to make over and over.

My dad is just about a chocolate fanatic – the darker and richer the higher. He loves bananas, too. So it solely appeared pure that the primary time I made this banana bundt cake completed with satiny chocolate ganache was for his birthday.

I’ve by no means been one to attempt my hand at elaborately embellished muffins. Don’t get me improper, I feel they’re fairly darn beautiful. It’s simply that I’ve an consideration span that rivals a cupcake-eating, Mountain-Dew-chugging 4-year-old. Severely.

As an alternative of towering muffins with stunning piping particulars, I wish to preserve issues a bit of extra easy – okay, extra like simple – and it doesn’t get a lot simpler than bundt muffins. 

And this banana cake isn’t just any bundt cake. 

What Makes This Banana Bundt Cake so Good?

This banana bundt cake isn’t simply additional particular due to the chocolate ganache on prime. (Though that doesn’t harm!)

No, this banana cake is particular as a result of it’s extremely flavorful and undeniably moist.

The key to this cake is the bizarre methodology which requires baking the cake at 275°F after which instantly inserting the cake into the freezer for an hour.

Sort of odd? Completely.

Nevertheless, after one scrumptious chew, you’ll be satisfied that this banana bundt cake is second to none. (And in the event you’ve tried my moist banana cake earlier than, you already know!)

Learn how to Make My Banana Bundt Cake

For a cake that’s so excellent, you is perhaps shocked that it’s fairly simple to make. 

Substances you’ll want

Despite the fact that this banana bundt cake is so moist and flavorful, there aren’t any bizarre or “particular” substances in it! The ingredient listing is definitely actually simple.

You’ll want:

• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 massive eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups buttermilk

Buttermilk is likely one of the key substances on this recipe. It provides a tanginess to the cake and helps preserve it moist.

For those who don’t have buttermilk readily available, you may make a fast and straightforward buttermilk substitute utilizing simply 2 substances that works nice on this cake.

Be sure your butter is softened earlier than you begin on the batter. For those who neglect to set it out forward of time, take a look at my ideas for softening butter rapidly.

For the chocolate ganache topping, you will have:

• 4 ounces chopped semisweet chocolate
• 1/2 cup heavy cream

Making this recipe

We can be baking this banana bundt cake at 275°F. No, that isn’t a typo. That’s the precise temperature! Low and gradual.

Seize your favourite 12-cup bundt pan and both grease and flour it or spray it with nonstick baking spray.

For the batter, begin by mixing the mashed bananas with the lemon juice. Set this apart.

In a separate bowl, whisk collectively the flour, baking soda, and salt.

Utilizing a mixer, cream collectively the butter and sugar till mild and fluffy. This could take at the very least 3 minutes. 

Add the eggs one after the other, ensuring to combine totally and scrape down the perimeters of the bowl after every addition. Add within the vanilla extract.

Alternate including the dry substances with the buttermilk, starting and ending with the dry substances. Combine simply till mixed after every addition. Stir within the mashed bananas.

Pour the batter into the ready bundt pan and bake for about 1 hour and 40 minutes. The cake is completed when a toothpick or cake tester inserted within the heart comes out clear.

Take the cake out out of the oven and instantly place the entire pan – with the cake nonetheless in it – into the freezer. Go away it within the freezer for 45-60 minutes.

You can skip this step, however I don’t suggest it. I’ve tried it with out inserting it within the freezer earlier than and it simply wasn’t nearly as good! 

After an hour within the freezer, take away the cake and place it on a cooling rack for at the very least 3 hours.

Once you’re able to serve the cake, place it on a serving platter and put together the chocolate ganache topping.

Add the chocolate to a bowl, then microwave the heavy cream for about 1 minute or till bubbles type on the floor. Don’t let it boil over!

Pour the new cream over the chocolate and let it sit for about 3 minutes, then whisk till easy and pour over the cake.

Storage and Freezing

Retailer the banana bundt cake, coated, within the fridge for as much as 3 days. Let it come to room temperature earlier than serving.

You can even freeze the cake. I like to recommend freezing the entire cake with out the ganache topping. Add the ganache after you’ve thawed the cake, earlier than serving.

You could possibly additionally freeze leftover slices of the cake. Due to the ganache topping, freeze the slices on a sheet pan earlier than wrapping them in plastic wrap and storing in a zip-top freezer bag.

For much more particulars on all of the methods you possibly can freeze cake, take a look at my submit on how one can freeze cake.

FAQs

Assist! I’m out of buttermilk. What can I exploit as a substitute?

Don’t panic, and don’t go away for the shop simply but. There are many shortcuts for making a buttermilk substitute utilizing common milk and lemon juice or vinegar, yogurt, cream of tartar, or bitter cream. 

I stroll you thru every of those choices in my submit on how one can make buttermilk, so merely decide the substitute that works finest based mostly on what you’ve readily available!

I don’t like chocolate. Is there one other topping I can use on this cake?

After all! You’ll be able to simply swap out the chocolate ganache topping on this banana cake for cream cheese frosting. My brown butter frosting could be an awesome possibility, too!

You could possibly even go for a vanilla bean glaze just like the one on this carrot bundt cake.

Do you have to place this banana cake within the freezer after it comes out of the oven?

Technically, no. You’ll be able to completely skip the freezer step and easily let the cake cool such as you usually would. The cake will nonetheless be scrumptious.

However I’ll let you know that I’ve tried this banana cake each methods – with the freezer step and with out it – and it’s SO significantly better if you put it within the freezer! It comes out a lot extra moist and the feel is simply unimaginable.

• Preheat oven to 275°F (sure, this temperature is appropriate and never a typo). Completely grease and flour a 12-cup non-stick bundt pan or spray with a nonstick baking spray.

• In a small bowl, combine mashed bananas with the lemon juice. Put aside.

• In a medium bowl, combine flour, baking soda and salt. Put aside.

• Within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl with an electrical mixer, cream butter and sugar till mild and fluffy, about 3 minutes. Beat in eggs, one after the other mixing totally after every egg. Stir within the vanilla.

• Add within the flour combination alternately with the buttermilk, starting and ending with the dry substances and mixing till mixed. Stir within the mashed bananas.

• Pour batter into the ready pan and bake in a preheated oven for about 1 hour and 40 minutes or till a toothpick inserted into the middle comes out clear.

• Take away the cake from the oven and place your complete pan with the cake in it straight into the freezer for 45-60 minutes. This can make the cake very moist. Take away cake from freezer to a cooling rack for at the very least 3 hours.

• When able to serve, invert the cake onto a serving platter and put together the chocolate ganache.

• To make the ganache, add the chopped chocolate right into a medium mixing bowl; put aside. Pour the heavy cream right into a microwave-safe measuring cup and microwave on excessive for about 1 minute or till bubbles start to type on the floor. Take care to not overheat as a result of the cream will boil over. Pour the new cream over the chocolate and permit it to sit down for about 3 minutes. Use a small whisk to mix the combination right into a easy chocolate glaze. Drizzle over cooled cake.

Retailer cake within the fridge, coated, for as much as 3 days. Let come to room temperature earlier than serving.
For those who don’t like chocolate, attempt topping this banana bundt cake with cream cheese frosting or brown butter frosting as a substitute.
Useful assets:

Serving: 1slice | Energy: 370kcal | Carbohydrates: 53g | Protein: 5g | Fats: 16g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 65mg | Sodium: 179mg | Potassium: 194mg | Fiber: 2g | Sugar: 32g | Vitamin A: 474IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are offered as a courtesy; please bear in mind that there could also be some discrepancies.

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