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Banana Bread Bundt Cake with Chocolate Glaze

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You can bake this Banana Bread Bundt Cake with Chocolate Glaze. Do you have over ripe bananas laying in the fruit bowl, skin darkened and the fruit has gotten so soft, too squishy no one wants to eat it anymore? Don’t throw it away. This is the perfect ripeness for a sweet, moist banana bread bundt cake just like this one. Even better, have this gorgeous banana bread topped with  chocolate for breakfast!


Last week I cooked breakfast for dinner by making Bacon Fried Rice from the cookbook “Breakfast for Dinner” by Lindsay Landis and Taylor Hackbarth. As I flipped through the pages of interesting, easy recipes I found this delightful banana bread. I knew if I made it, we could enjoy banana bread for breakfast or dinner, and in between. Quickly I glanced at the forlorn bananas on our dining table. Instead of discarding our over ripened fruits, I knew exactly that their fate was in my hands. I was going to bake an unforgettable banana bread out of them.

There was nothing to the recipe. Some mixing, mashing, blending was all that went into the batter. Instead of the chocolate chips in the recipe, I added raisins to the mix which made it even more delicious. Once the bundt cake came out of the oven, the sweet banana scents sent my family to the kitchen exclaiming “you made banana cake for dessert?” Correction, I made a ‘Banana Bread’ a breakfast for dinner fare….and yes, I couldn’t help it, the chocolate glaze was essential to make it even more irresistible. Care for a slice?


Banana Bread Bundt Cake with Chocolate Glaze

You can easily bake this Banana Bread Bundt Cake with a Chocolate Glaze. If you ever find over ripened bananas in your fruit bowl, do not discard them. Yes, the softer the fruit is and the darker the outer skin, the sweeter this banana bread will be. Simply mix together the basic ingredients, including the mashed bananas. Bake it in a regular bundt cake pan, then once it is done and cooled off, make an easy glaze stove top with a bunch of chocolate chips and heavy cream. So go wow them with ‘Breakfast for Dinner’ with this delectable Banana Bread Bundt Cake. This recipe was from the "Breakfast for Dinner" cookbook by Lindsay Landis and Taylor Hackbarth. It serves 8.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Banana Bundt Cake Chocolate Glaze
Servings: 8 people
Calories: 373kcal


  • Bundt cake pan; or cake tube pan


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated white sugar
  • 3/4 cup and 1/2 sticks, unsalted butter at room temperature
  • 2 whole large eggs
  • 3 large over ripe bananas (about 1 and 1/4 cups) mashed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup raisins
  • 3 ounces semisweet chocolate chips 1/2 cup, for chocolate glaze
  • 1/3 cup heavy cream for the glaze heavy cream


  • Preheat oven to 350 F degrees. Generously butter a standard (12-cup) Bundt pan. Dust with flour and tap out any excess. (Note: I used my angel food cake tube pan for this, which measured about the same size indicated by the cookbook).
  • In a bowl, sift together flour, baking powder, baking soda and salt. Put this aside.
  • In a large mixing bowl, using the stand mixer, beat sugar and butter on medium speed for 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition.
  • Scrape the sides of the bowl, then add the mashed bananas and vanilla.
  • Add the dry ingredients in three parts, alternating with the additions of milk.
  • Last fold in raisins. (Note: in the original recipe of the cookbook, authors suggested the addition of 1/2 cup chocolate chips. Feel free to use as you prefer).
  • Pour batter into the prepared cake pan. Bake for 45 to 50 minutes at 350 F degrees or till toothpick inserted in the center comes out clean. When cake is baked, cool on the counter for about 10 minutes, then carefully invert on a rack to cool. Cool cake thoroughly for at least an hour before adding the chocolate glaze.
  • To make the chocolate glaze : place the chocolate chips and heavy cream in a small saucepan over low heat until melted. The chocolate glaze and cream will thicken in about 5 to 6 minutes. Let the glaze cool after it has thickened. It should be pourable, but not runny. In my case, I cooked it quite thick so I used a spatula to spread it on the cake that was thoroughly cooled.
  • Serve warm or cold. Refrigerate the glazed cake in an airtight container for up to 3 days.
  • Cook's comments: In the glaze original recipe, the cookbook authors suggested the addition of 2 tablespoons creamy peanut butter to the chocolate glaze at the last 1 minute of cooking over the stove. I omitted the peanut butter because my family preferred an all-chocolate glaze. Feel free to add the peanut butter if you like a chocolate-peanut flavor for the glaze.


Serving: 1g | Calories: 373kcal | Carbohydrates: 69g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 229mg | Potassium: 255mg | Fiber: 3g | Sugar: 30g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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  1. I love banana breads. I’ve never thought to make it in a bundt pan nor to frost it with chocolate glaze. I think that is about to change real quick! This looks amazing 😉

    1. Thanks, Paula. How nice of you to come blog visit! Yes, this was such an easy banana bread to bake & when the cookbook “Breakfast for Dinner” suggested a Bundt cake pan, I grabbed my favorite angel food cake tube pan and it turned out perfect. So easy, too 🙂

  2. I never through my bananas out always use them by tossing them into a ziploc bag and into the freezer for smoothies or banana bread like this. I love the chocolate glaze on top, I could eat this anytime 🙂

    1. Hi Suzanne! I do the same thing for bananas or any fruit for that matter. They’re wonderful frozen and are delish on smoothies or homemade ice cream. Thanks for the blog-visit, what a treat to have you come by 🙂

  3. Ahhh banana bread in bundt cake! I need to buy a mold one day. I love the shape, but I haven’t had a chance to figure out what sizse and what shape etc… last time I went to a kitchen store, there were so many kinds and I went blank. Haha. Chocolate glaze will make my kids extra happy!

    1. Thanks, Nami. You can use any round cake tube pan you have. This was my standard all-time dependable favorite pan which I’ve had for years. It’s something I picked up from Walmart a long time ago. The secret of this recipe is the over ripe bananas which added to the yummy appeal. And yes, you’re right who could resist the chocolate glaze? Glad you came by – always a treat when you visit 🙂

  4. Oh how I adore any sweet treat with bananas!!! Your bundt cake looks wonderful, AND that chocolate glaze on top must have made this cake amazing!!! Hugs, Terra

    1. Thanks, Terra! This was another heavenly dessert for breakfast that extended to dinner & all snacks in between. This is my ‘magic’ cake pan where everything baked in it goes right. You’re right the chocolate glaze was so good, you won’t believe how easy it was to do. Hugs & smiles your way 🙂

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