The richest, fudgiest way to use up ripe bananas! Chocolate Roasted Banana Bundt Cake has chocolate chips inside and chocolate ganache on top.

Today I’m introducing you to my absolute favorite way to use up ripe bananas. Roasted Banana Bundt Cake.

Although I love traditional banana cake, this chocolate version is at least one step above. Roasted bananas, cinnamon spices, the ultimate fudgy texture…it’s nothing short of amazing.

slices of chocolate banana cake on a plate

Why you’ll love this cake:

uses 8 ripe bananas
fudgy and moist
intense chocolate flavor
warm spice flavor
melted chocolate ganache

Roasted Bananas

This recipe calls for roasted bananas. Think sugar coated, cinnamon spice flavored bananas that you roast until they almost caramelize.

Is it 100% necessary to roast the bananas? Not necessarily. You can make the cake with regular roasted bananas. But the roasted bananas are really what make this cake extra special. It doesn’t take long and you can prep the rest of the ingredients while the bananas are in the oven.

Make the Roasted Banana Bundt Cake

You’ll want to prepare a bundt cake pan by greasing it with shortening, then dusting it with flour. Or you can use our magic cake release.

In a medium bowl sift the flour, cocoa powder, baking soda, ground cinnamon, salt, and spices. Set aside.
To a large bowl, add the melted coconut oil, melted butter, light brown sugar and roasted bananas. Whisk with a hand whisk until combined.
Add the egg and vanilla extract, then whisk until completely incorporated.
Fold in the flour/cocoa powder mixture into the wet ingredients until just combined. It’s OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix.
Pour mixture into the prepared pan. Place pan in the oven and bake for 60 minutes until a tester inserted in the middle of the pan comes out clean or with a few moist crumbs.

Remember that with bundt pan cakes you want to allow the cake to cool in the pan for only 5-10 minutes, then turn it out to cool completely on a wire rack. That way the cake won’t stick.

chocolate banana cake with one slice on a plate

Chocolate Ganache for Cake

Chocolate ganache is really easy to make and makes such a bold statement.

Place the chocolate in a small bowl. Pour the heavy cream over the chocolate. Microwave for 30 seconds, then stir. Melt in 10 or 15 second increments, stirring between each interval until the chocolate is smooth and shiny. Pour over the cooled cake.

The key to melting chocolate is to do it slowly and with short intervals. If the chocolate seizes up, there’s no turning back and you’ll have to start over.

What is the best way to store banana cake?

This cake is safe to store at room temperature for 2-3 days. After that you’ll want to refrigerate it. Just make sure it is always in an airtight container so it doesn’t dry out.

Can I freeze this roasted banana bundt cake?

Yes! This cake freezes well. The fruit keeps the cake moist. And it is actually a delicious cake to eat frozen. It’s so so good!

Roasted Banana Bundt Cake

5 from 2 votes

Servings 12

Prep Time 20

Cook Time 1 25

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Ingredients

For the roasted bananas:

8 ripe bananas
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

For the chocolate cake:

2 cups all-purpose flour lightly spooned, then measured
1 cup Dutch processed cocoa powder lightly spoon, then measured
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoons freshly grated nutmeg
1/2 cup coconut oil melted
10 tablespoons unsalted butter melted
1 1/2 cups light brown sugar
Roasted bananas (from above)
2 large egg
1 tablespoon vanilla extract
1 1/2 cups mini chocolate chips

For the chocolate ganache:

1 cup dark chocolate chips
1/4 cup heavy cream

Instructions

Roast the bananas:

Preheat your oven to 375° Fahrenheit. Slice banana lengthwise (long side) in half and line them in lightly greased baking pan.
Sprinkle the light brown sugar, ground cinnamon, cloves, ginger, and freshly grated nutmeg over the bananas.
Roast bananas for 25 minutes, until the bananas are soft, the juices have released and the sugar has somewhat caramelized.
Remove from the oven and transfer the bananas, along with the caramelized syrup that’s accumulated in the pan in a small bowl. Mash the bananas with a fork and set aside to cool.

Make the cake:

Lower the oven temperature to 350° Fahrenheit. Grease a 12-cup bundt pan with shortening, then dust with flour. Set aside.
In a medium bowl sift the flour, cocoa powder, baking soda, ground cinnamon, salt, and spices. Set aside.
To a large bowl, add the melted coconut oil, melted butter, light brown sugar and roasted bananas. Whisk with a hand whisk until combined.
Add the egg and vanilla extract, then whisk until completely incorporated.
Fold in the flour/cocoa powder mixture into the wet ingredients until just combined. It’s OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix.
Pour mixture into the prepared pan. Place pan in the oven and bake for 60 minutes until a tester inserted in the middle of the pan comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool in the pan for about 5 minutes. Invert the cake to a wire rack to cool completely.

Make the ganache:

Place the chocolate in a small bowl. Pour the heavy cream over the chocolate. Microwave for 30 seconds, then stir. Melt in 10 or 15 second increments, stirring between each interval until the chocolate is smooth and shiny. Pour over the cooled cake.
Cake can be stored in an airtight container at room temperature up to 3 days.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**