I love birthdays. I also LOVE chocolate. As a matter of fact, if I have a choice I will almost always choose chocolate over vanilla. With that being said, you can’t go wrong with this Chocolate Buttermilk Banana Bundt to celebrate any occasion. Using the smaller baby Bundt pant, it’s the perfect little cake!
Need to celebrate without feeding a crowd?
Spoiling my family and friends is one of my favorite things to do and sharing yummy cake is a good start. The only problem with Bundt cakes is that they normally feed a crowd and sometimes that is more than you share. Well, I have a solution…
A typical Bundt cake pan holds 12 cups of batter and is 10″ in diameter. That is quite a bit of cake, especially if you are not feeding an army. I made this cake in a 6 inch baby Bundt pan for my daughter’s birthday and it fed 7 of us perfectly.
If you are a chocoholic like me and love a good fudgy brownie then this recipe delivers that kind of decadence in a cake. Maybe it’s the buttermilk together with banana that gives it a tender crumb. Or the generous amount of chocolate chips with a hint of coffee that makes it extra rich. Maybe it is that glorious chocolate frosting with a touch of sprinkles to make it sparkle.
Either way it is the PERFECT combination and it makes the best celebratory dessert. Without a doubt, this will be requested again and again in my family so I can’t wait for you give it a try too!
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What you’ll need:
Small Bundt Pan– This 6-cup (8-inch) pan serves 8 people and I don’t know what I ever did without it. There have been many times that I have skipped making a Bundt cake because it was way too much dessert for us. This is just the right size for a smaller gathering.
Cocoa Powder– I prefer natural cocoa powder over Dutch processed for this recipe.
Instant Coffee– A touch of instant coffee intensifies the chocolate flavor. Coffee is the perfect addition to chocolate cakes.
Semi-Sweet Chocolate Chips– Because we are using natural cocoa, (which is more of a dark chocolate) you can use milk chocolate chips if you want to lighten up the flavors a bit.
Buttermilk- The acidity of buttermilk tenderizes the gluten in flour and makes this cake extra tender and moist.
Bananas- They add a little something special to the flavor and the texture, keeping the cake moist.
Butter– As always with my recipes, the real deal butter please.
Brown Sugar- Every ingredient in this cake has the same goal in mind, a tender and flavorful cake. Using brown sugar as the sweetener is just another player in reaching that goal.
Heavy Whipping Cream- For a simple frosting, heavy whipping cream is the perfect ingredient to help make that happen.
Baking Spray with Flour– This is an ABSOLUTE MUST for me. Since I started using this spray, I have had zero issues with sticking. Anyone who has made a Bundt cake holds their breath when flipping the pan over.
Digital Scale– I love baking and the accuracy of a gram scale helps get that perfect cake. It also makes it SO much easier to measure once you get the hang of it.
Digital Thermometer– A necessity to check the internal temperature. This cake is cooked when it reads 210 F.
Cooling Rack– After removing the cake from the oven and letting it rest for 10 minutes, flip the pan over and release onto a cooling rack. When it is cool enough for frosting, you can either ice it on the rack or on your cake plate.
Sprinkles– Get creative decorating with sprinkles. It is such simple, yet beautiful cake and the sprinkles really are the cherry on top.
Tips & Tricks:
- A Bundt is not your ordinary cake. It takes the right kind of recipe to hold up to the intricate shape. If it is too light and fluffy, you run the risk of it falling apart when you take it out of the pan. It needs to have more of a thick pound cake type batter. It’s tricky thing to do right and I think this recipe gets it right.
- Cooling time before taking it out of the pan should be no more than 10 minutes. There’s a sweet spot to get it out of the pan in one piece. You need it to be warm so it does not set and stick to the sides. Leave it too long and it can also make the bottom soggy. After releasing, cool for 1-2 hours or overnight. I have left it at room temperature overnight in a covered cake plate, but after frosting it will need to be refrigerated in an air-tight container for up to 5 days.
- When you make the frosting, it should be thick but pourable enough to float down the sides. Top with sprinkles right away.
- I use a digital gram scale so I have had no issues with overflow, but always try to use a baking sheet just incase.
Love Chocolate? Check out my other recipes!
If you try this Chocolate Buttermilk Banana Bundt or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
Chocolate Buttermilk Banana Bundt
- 1 6-cup Bundt Cake Pan
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, natural
- 2 teaspoons instant coffee, optional
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 1 pinch salt
- Pre-heat the oven to 350 F and generously spray the bundt pan.
- Sift together the dry ingredients in a large bowl and add the instant coffee, set aside. Combine butter and sugar in a medium bowl. Beat until light and fluffy, about 2 minutes. Mix in the egg until, then add the buttermilk and vanilla. Don't worry if it looks a little curdled. It will all come together.
- Add the mashed bananas to the wet ingredients and mix well. Add the dry to the wet ingredients and stir only until combined, don't over mix. Fold in 1 1/2 cup of the chocolate chips.
- Pour the batter into the pan and set on a large cookie/baking sheet. Bake for 50-60 minutes on the middle rack until the internal temperature is 210 F.
- Remove and cool for no more than 10 minutes in the pan. After 10 minutes, loosen the edges if needed and flip it over to release the cake onto a cooling rack. Cool for 1-2 hours. Meanwhile, prepare the frosting.
- In a small saucepan over low-medium heat add the heavy whipping cream, butter, and remaining 1/2 cup chocolate chips, and a pinch of salt. Whisk & stir constantly until melted and combined. Add more whipping cream if needed and turn off the heat as soon as it comes together so it does not burn.
- Pour the frosting over the top of the cooled cake and let it drip down the sides. Add your sprinkles right away so they set nicely. Cut and serve or refrigerate for 3-5 days. Enjoy!