- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar, lightly packed
- ¾ cup unsalted butter, room temperature
- ⅓ cup vegetable oil
- 3 large eggs, room temperature
- 1½ cups pureed or mashed very ripe bananas
- 2 teaspoon pure vanilla extract
- ¾ cup full-fat sour cream
- 1½ cups semisweet or bittersweet chocolate chunks
Chocolate Glaze
- 5 oz semisweet or bittersweet chocolate, chopped
- ½ cup heavy cream
- 1½ tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Sliced almonds for garnish (optional)
Bundt Cake Batter
Preheat the oven to 350℉/180℃Spray a 12-cup Bundt pan with nonstick baking spray.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat sugar, brown sugar, butter, and oil at medium speed for 3 minutes or until light and fluffy.
Beat in eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary.
Beat in the mashed bananas and the vanilla
With the mixer on low speed, alternately beat in the flour mixture and sour cream, mixing until incorporated.
Beat in the chocolate chunks and then transfer the batter to the prepared pan; smooth the top.
Bake the cake in the preheated oven for 60-70 minutes or until the top is puffed and golden and a tester or thin knife inserted into the center comes out wiht only a few moist crumbs attached.
Let the cake cool in the pan for 15 minutes, and then carefully invert it onto a wire rack to cool completely. At this point, you can either wrap the cake tightly in plastic wrap and store at room temperature or in the refrigerator overnight before glazing, or you can glaze it right away.
Prepare Chocolate Glaze
In a small saucepan, stir together chocolate, cream, and corn syrup over medium-low heat until melted and smooth. Remove the pan from the heat and stir in the vanilla. Let the glaze cool slightly before drizzling over the cake.
Pour the glaze over the cooled cake, letting it drip down the sides. Optional: Sprinkle the top of the cake with sliced almonds. Let the glaze set for at least 20 minutes before serving.
- Any leftover banana puree can be transferred to an airtight container and frozen for up to one month. Thaw overnight in the refrigerator before using.
- This cake will keep for 3-4 days, tightly covered, at room temperature or in the refrigerator for more humid environments. Chilling the cake give the chocolate glaze a distinctively fudgy texture.
Calories: 414kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 111mg | Potassium: 255mg | Fiber: 2g | Sugar: 28g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg