A good banana bread is always appreciated. A good chocolate cake is always adored. A good bundt cake is always admired. If you combine the three, the result is obviously perfect.

This chocolate banana bundt cake has lately become my go-to recipe for potluck parties and for whipping up something quick if I wish to give a treat for the kids on a regular day.

If you take the time to decorate, it transformes quickly into a beautiful cake fit for any occasion. Add candles and you have a chocolate birthday cake!

Chocolate banana bundt cake recipe

Ingredients

• 3 ripe bananas
• 125 ml (½ cup) of natural plain yogurt
• 150g (3/4 cup) of white sugar
• 60g (1/3 cup) of brown sugar
• 4 eggs
• 125ml (½ cup) of neutral oil (sunflower in my case)
• 300g (2 1/2 cups) of flour
• 50g (1/2 cup) of dark unprocessed cocoa powder
• 1 tbsp of vanilla sugar (or to taste)
• 1 tbsp of baking powder
• Pinch of salt

Instructions

Heat up oven to 180 C (375 F).

Mash the bananas. I usually use a fork to press them into a mushy mess.

Mix yogurt, both sugars, vanilla, eggs and mashed bananas in a big bowl (by hand or in your stand mixer).

Add oil, mix well.

Add flour, cocoa, salt and baking powder. Mix everything together until just combined. NB! Overmixing makes the cake too dense.

Pour the batter in a greased bundt cake tin.

Bake for about 40-45 minutes until a toothpick inserted in the middle comes out clean.

Take the cake out of the oven and let it rest for about 10 minutes in the tin. Remove the tin and place the cake on a cooling rack.

Wait until it is completely cooled down before decorating.

On the picture above there is a mommy chocolate banana bundt cake and the babies. I used the same batter but baked them for about 10 minutes at 180C in mini-donut tins. You can also turn it into muffins: the baking time will be about 25 minutes.

While it is the best and moistest and wonderful-lest for the first 24h, you can keep the chocolate banana bundt cake for up to three days on room temperature. Cover it with a cake dome or an upside down bowl to keep it from drying out.

This cake can also be made in advance. You can freeze the cake for up to two months. Just thaw it slowly to room temperature before decorating.

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