Chocolate Glazed Banana Cake Recipe
Incredibly moist banana cake with a sneakily easy chocolate glaze.
You know what I'd rather do than watch my husband try to do homework with my first grader? (because o.m.g. it's like having TWO first graders who won't stop arguing with each other)
So, yeah. Pretty much anything else would be good.
But eating this banana cake and licking that big puddle of chocolate glaze off the plate would be pretty high up on my list.
Two things really surprised me about this recipe. And not because one or the other, but because both things are going on here.
One. This cake is supremely soft and moist. Like, crumbs-that-stick-to-your-fork moist. Which I'd typically expect from a banana cake. Except for–
Two. It baked into a fabulously sturdy bundt cake. In my experience, bundt cakes that hold up really well aren't always high up on the soft, fluffy, and moist scale. Maybe they're moist. But never quite as tender and fluffy as this cake is on the inside.
Basically, this is the superhero of bundt cakes. And banana cakes. It's the superhero of all cakes.
Also, that chocolate glaze. ????????
And want to hear my dirty little secret about that? It's store bought frosting. YES. IT. IS.
Listen. I have really solid, fool proof, fantabulous chocolate ganache recipe right here that would work perfectly for this cake. And if you want to go the all homemade route, please! Be my guest!
But if you're running short on time (who isn't?), melting down about half of a can of Pillsbury Milk Chocolate frosting to pour over this cake is an excellent option. It tastes delicious, and it pours beautifully. Plus, it takes about 30 seconds and is virtually mess-free. You won't be sad if that's the way you go, I promise.
No matter how you slice it, it's always better than watching my husband attempt homework with a first grader. ????
- 4 overripe bananas, mashed
- 1/2 cup butter, melted
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk (whole milk is best)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
For the Chocolate Glaze:
- 8 ounces Pillsbury Milk Chocolate Frosting, melted in the microwave (30 seconds or so) until pourable
- -OR- 1 recipe Chocolate Ganache
Preheat oven to 350ºF. Generously grease and flour a bundt pan.
Mix in the milk.
Gently fold in the flour, baking powder, and salt. Mix only until batter forms (careful not to over mix).
Pour the batter in the prepared bundt pan and bake for 55 minutes.
Let cool for at least 20 minutes before inverting on a serving plate.
Pour ganache or melted frosting over the cake before serving.