If you are looking to use up extra bananas and indulge with a decadent treat, this banana bundt bread is for you!
If you’ve ever worked on a marketing campaign with me, you’d know that I love alliteration. Almost as much as I LOVE bananas. And chocolate. Could this just as easily be called banana bundt cake? Probably.
Each bite of the gooey bread is filled with sweet chocolate chunks. I went with chocolate chunks rather than chocolate chips because I like the randomness they add to the bread. Chunks are heavier so they are more likely to pool at the bottom of the bread so having chunks of different sizes and weights helps keep them properly dispersed.
I’ve played with this banana bread recipe over the past few years and I think I’ve finally gotten it to the best version of itself. Kind of like how I’m constantly setting personal and professional goals so that I can be the best version of myself. That being said, this banana bundt bread is much better at achieving that. (Sorry Peleton, I’ll catch more rides next week)
What if I don’t have any honey yogurt?
I use greek yogurt in this recipe because it is tangy and creamy and keeps the bread nice and moist. If you don’t have honey yogurt, plain greek yogurt or even plain yogurt can be substituted in at a 1:1 ratio.
How do you get the bread out of the bundt pan?
If you’ve ever had trouble getting a cake or bread out of a bundt pan, you’ve likely thought about that moment every time you used a bundt pan since then. I know I have. What good is a bundt pan with lots of beautiful details in it if the final dessert doesn’t reflect them?
I like to spray my bundt pan down with pam and then immediately sprinkle it with flour. Don’t go overboard with the flour though or else your bread will come out covered in flour. If you are planning on covering your bread with a heavy dose of chocolate glaze (no judgement, I did it too), the flour doesn’t matter as much. As soon as the pan comes out of the oven, place a cooling rack upside down on the top of the pan and use oven mitts to grab onto the pan and flip it upside down. The cake will drop from the bundt pan and land on the cooling rack until you are ready to enjoy it!
What is a chocolate glaze?
A glaze is a coating on top of food. I used a chocolate ganache as my glaze for this banana bundt bread, or a combination of heavy cream and chocolate.
- 1 3/4 cup (210g) flour
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup honey greek yogurt
- 1/2 cup of unsalted butter, melted and cooled
- 2 cups roughly chopped chocolate chunks, divided
- 1/2 cup heavy cream
- Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray and dust with flour. Set aside.
- In a large bowl, combine the flour, sugar, baking soda and salt. Whisk to combine. In a medium bowl, combine the bananas and the egg. Add in the vanilla followed by the greek yogurt and the butter.
- Pour the wet ingredients into the dry and gently combine using a spatula. Once the dry ingredients are fully incorporated into the wet, mix in 1 cup of the chocolate chunks.
- Transfer the batter to the prepared bundt pan and bang the pan on the counter ~ 2 times to get rid of any potential air bubbles under the batter. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Transfer bundt bread to a cooling rack and let cool completely before glazing. When ready to glaze, heat up the heavy cream in a small pot over medium heat until it comes to a simmer. Pour over the remaining chocolate chunks and let sit for 3-5 minutes. Mix until the chocolate has fully melted. Pour over the bundt bread and serve immediately.
Love bananas? Try these other recipes next!
- Peanut Butter Banana Muffins
- Banana Cake with Caramel Icing
- Banana Lovers Ice Cream
- Easy Breakfast Banana Oat Cookies
- Frozen Chocolate-Covered Bananas