Chocolate Buttermilk Banana Bundt
The perfect little baby Bundt chocolate cake for any occasion. Just the right size for sharing.
Equipment
- 1 6-cup Bundt Cake Pan
Ingredients
- 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
Frosting:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 1 pinch salt
Instructions
Cake Batter:
- 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.
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!
Notes
Nutritional values and servings are estimates only.
Nutrition
Serving: 8gCalories: 644kcalCarbohydrates: 74gProtein: 8gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 76mgSodium: 429mgPotassium: 639mgFiber: 8gSugar: 45gVitamin A: 732IUVitamin C: 5mgCalcium: 91mgIron: 5mg
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