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Banana Chocolate Chip Bundt Cake (with espresso glaze!)

This banana chocolate chip bundt cake is the perfect addition to your brunch table. It is super moist, perfectly banana flavored, studded with mini chocolate chips, and has a delectable espresso glaze on top.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 slices

Ingredients
 

For Coating the Bundt Pan

  • 1 tablespoon unsalted butter melted
  • all purpose flour for dusting
  • unsweetened cocoa powder for dusting

Cake

  • 3 cups (375 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 cup (226 grams) unsalted butter melted
  • 1 ½ cups (300 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs room temperature
  • 2 large (300 grams) bananas* mashed, see note
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (180 grams) mini chocolate chips

Espresso Glaze

  • 3 cups (360 grams) powdered sugar
  • ¼ cup (60 grams) whole milk
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons espresso powder* see note

Instructions

Cake

  • Preheat oven to 350F and generously grease a 12 cup bundt pan by spreading 1 tablespoon of melted butter all over the inside of the pan with a pastry brush, then coating it with all purpose flour. I also coat it with a little bit of cocoa powder too, just to be safe.
  • Mash the bananas and set aside.
  • Melt the butter in a large microwave safe bowl then set aside to cool for 5 minutes.
  • Meanwhile, in a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Once the butter has cooled for 5 minutes, add the granulated sugar and vanilla extract to the butter and whisk to combine.
  • Add the eggs one at a time, whisking well in between each addition. Add the mashed bananas and whisk to combine.
  • Add half of the dry ingredients to the wet ingredients and whisk until almost fully mixed in. Add half of the milk and whisk until almost combined. Repeat this with the other halves of the dry ingredients and the milk.
  • Add the mini chocolate chips and fold to combine.
  • Pour the batter into your prepared pan. Bake for 45-55 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  • Remove from the oven and allow the cake to cool for no more than 10 minutes before turning out the cake onto a cooling rack.

Espresso Glaze

  • While the cake is cooling, make the glaze. Put the powdered sugar in a large bowl.
  • In a separate small bowl or measuring cup, whisk together the milk, vanilla, and espresso powder until combined and the coffee granules are dissolved. Pour the milk mixture into the powdered sugar and whisk to combine. 
  • You may need to add more powdered sugar (to thicken) or milk (to thin) depending on desired consistency.
  • Pour the glaze on the cake and enjoy!

Notes

  1. The bananas should be weighed after they are mashed.
  2. Instant espresso powder is preferred over instant coffee powder because the granules are smaller, making them more likely to dissolve in the milk.
Tried this recipe?Let us know how it was!