Name: Roasted Banana Bundt Cake with Chocolate Glaze
Prep time: 45 min
Cook time: 42 min
Total time: 1 h 27 min
Yield: 12 slices
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tbsp baking powder; 1 tbsp baking soda; 1 tsp cinnamon; 0.25 tsp salt; 0.75 cup unsalted butter; 1 cup granulated sugar; 0.5 cup ½ cup brown sugar; 1.33 cups mashed roasted banana; 2 eggs; 16 tablespoons yogurt; 1 tsp vanilla extract or vanilla paste; 5.6 ounces chocolate; 14 tablespoons heavy cream

Roasted Banana Bundt Cake with Chocolate Glaze

Roasted Banana Bundt Cake with Chocolate Glaze cover

From the Cook

1/7

Roasted Banana Bundt Cake with Chocolate Glaze

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Roasted Bananas

Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.

Place the bananas on the baking sheet and bake for 20 minutes, turning them over half way through for even browning.

Remove from the oven once evenly dark. Allow to cool before peeling and mashing.

Cake

Preheat the oven to 350 degrees.

Melt one tablespoon of butter in a small bowl, then use a pastry brush to spread the butter all over the bundt pan. Add a tablespoon of flour to the pan and shake it to evenly coat the inside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed for 3-4 minutes until light and pale in color.

Add the mashed banana and mix until fully combined.

Add the eggs, beating between with each addition, then scrape the bowl down with a rubber spatula.

In a large measuring cup, mix the yogurt and vanilla together.

Alternate adding the dry ingredients and the yogurt to the batter until everything is mixed in.

Scrape the bottom of the bowl with a rubber spatula to ensure everything is evenly incorporated.

Transfer the batter into the prepared bundt pan and smooth out the top with the rubber spatula.

Bake the cake for about 42 minutes or until a skewer inserted comes out clean.

Allow the cake to cool in the pan for 5 minutes, then use a knife to loosen it from the sides and immediately turn out onto a cooling rack.

Chocolate Glaze

Measure out the chocolate in a medium bowl.

In a small saucepan, bring the heavy cream to a simmer. Be sure to heat more heavy cream (about 20g extra), since some will evaporate.

Pour the warm heavy cream over the chocolate and allow to sit for a minute or two.

Gently stir the chocolate and heavy cream together with a spoon or rubber spatula until fully combined.

Pour over the cooled bundt cake.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Roast Bananas Until Nearly Black 🍌
Roast yellow bananas at 350°F for 15-20 minutes until the skin is dark brown or nearly black—this caramelizes the natural sugars and creates deep, complex flavor that regular mashed banana cannot achieve.
Room Temperature Ingredients for Best Crumb 🌡️
Let eggs, butter, yogurt, and heavy cream sit at room temperature for 30 minutes before mixing to ensure proper emulsification and a tender, moist crumb structure throughout the cake.
Combine Wet and Dry Intelligently 🥄
Fold the dry ingredients (flour, baking powder, baking soda, salt, cinnamon) into the wet mixture in three additions rather than all at once to prevent overmixing and maintain a light, airy texture.
Chocolate Glaze Temperature Control 🍫
Heat your chocolate glaze to 105-110°F before pouring—this ensures it flows smoothly into every crevice of the Bundt cake while setting to a glossy finish without cracking.
Cool in Pan Before Inverting ⏱️
Allow the cake to cool in the Bundt pan for exactly 15 minutes before turning out onto a wire rack—this prevents the delicate banana cake from breaking while ensuring it releases cleanly from the pan.