Chocolate Chip Cream Cheese Banana Bundt Cake Recipe
With melty chocolate, cream cheese swirl, and a buttery banana crumb, this banana bundt cake recipe is a definite favorite. Top with a salted bourbon glaze for the ultimate bundt cake! Room temperature butter and cream cheese is imperative, so set them out at least an hour before baking.
We’re approaching a new season, so a new dessert recipe is in order.
I may say this a lot, (I mean the name of this site is Kate’s Best Recipes) but this banana bundt cake is the best bundt cake I’ve ever made. And that statement holds big weight considering I was a professional pastry chef in another life.
Cream cheese filled bundt cake trumps every other bundt cake. Believe me when I say, I know a good bundt cake with one bite. The next time you want an indulgent, company-worthy dessert I want you to make this cake.
This Banana Cake Recipe Is:
- Soft and cakey
- Banana and buttery cake batter
- Unbelievably tender and soft
- Rich with a swirl of cream cheese in the center
- Filled with sweet chocolate chips
- Topped with luscious salted bourbon glaze
Banana recipes are popular so if you have a handy-dandy cake carrier, this is a great recipe for sharing. Because, trust me, you’ll want to bring this everywhere you go. Football game? Bring it. Party? Bring it. Bake sale? Sell it. No occasion at all? Make it.
Ingredients In This Delicious Banana Bundt Cake
See recipe card for exact amounts.
- All purpose flour. Forms the structure of the cake.
- Baking soda. Reacts with the vinegar to provide lift.
- Baking powder. Gives a nice sturdy back up of fluffiness.
- Kosher salt. Brings out the banana flavor in the cake and the bourbon flavor in the glaze.
- Ground cinnamon. For that classic banana bread touch.
- Very ripe bananas. You want almost overripe bananas. I like to take my brown bananas and store them in the freezer so they are ready to go when I want to make this cake.
- Large eggs. Make sure these are at room temperature. You’ll need 3 for the cake and 1 for the cream cheese mixture.
- Brown sugar. For optimal flavor and texture.
- Vegetable oil. Or canola oil. I don’t recommend using olive oil.
- Apple cider vinegar. The touch of vinegar is the best way to get a fluffy, bouncy, tender crumb.
- Vanilla extract. Adds nice well-rounded flavor.
- Semisweet chocolate chips. I like semisweet but you could use milk chocolate or dark chocolate chips if you’d prefer. If you don’t like chocolate you could substitute the same amount of walnuts.
- Cream cheese. Just like the eggs you want this at room temperature before beginning the recipe.
- Granulated sugar. Turns the cream cheese into cheesecake.
- Bourbon. For the glaze. Keep reading for the best bourbon to use.
- Butter. For the glaze, again, make sure it’s at room temp.
- Powdered sugar. The glaze can’t be only bourbon. 😉
- Whole milk. To add moisture and softness to the cake.
Which Bourbon is Best?
Use a good quality bourbon for the glaze as it will enhance the overall flavor. I use Woodford Reserve; not too pricey but still good flavor. If you don’t have bourbon on hand, you can substitute it with rum or brandy.
How To Make Banana Bundt Cake
- Generously grease a 12-cup bundt pan with cooking spray.
- Whisk dry ingredients together in a medium bowl.
- Whisk wet ingredients together (including the mashed bananas) in a large bowl.
- Combine both mixtures and stir in the chocolate chips with a rubber spatula.
- Pour half into the bottom of the prepared bundt pan.
- Beat the cream cheese mixture together in the bowl of a stand mixer fitted with the paddle attachment on medium speed.
- Spread cream cheese mixture on top of the banana mixture.
- Top with remaining banana mixture and gently swirl the two together.
- Bake in the oven for 55-75 minutes. Or until a toothpick inserted in the center of the cake comes out mostly clean with a few moist crumbs on it.
- Let cake cool in the bundt cake pan set on a wire rack for 30 minutes, then run a thin knife around the outside of the cake and invert onto a cooling rack to cool completely.
- Mix glaze ingredients together in a separate bowl.
- Spoon glaze over the top of the cake, slice, and serve!
- Any leftovers can be wrapped tightly in plastic wrap or transferred to an airtight container and stored in the refrigerator for up to 5 days.
That Irresistible Salted Bourbon Glaze!!
My favorite way to top this cake is with a boozy, buttery glaze. You only need 4 ingredients: butter, bourbon, kosher salt, and powdered sugar. The pinch of salt adds exceptional depth of flavor. This glaze can easily separate so give it a quick whisk before spooning it over the cake.
You have my full support to use this bourbon glaze for anything and everything. Some ideas: soft pumpkin cookies and pear cranberry crisp, obviously.
By the way! Today’s banana cake differs from the brown butter banana cupcakes. Those are tender and toasty and topped with cream cheese frosting. This is more similar to rich, indulgent cheesecake meets banana cake with lots of melty chocolate.
I can’t wait for you to try this delicious cake! It is absolutely one of the best banana cake recipes out there. Turns out it’s pretty easy to satisfy your sweet tooth when there’s ripe bananas, cream cheese, and chocolate involved.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @katesbestrecipes on Instagram. I LOVE seeing your creations! Happy baking!
Loving These Fall Recipes Too
- Baked Goat Cheese Dip with Roasted Grapes
- The Best Apple Pie Recipe
- Lentil and Barley Salad
- German Sweet and Sour Braised Cabbage
- Roasted Pork Shoulder with Root Veggies & Mustard Sauce
- Dutch Oven Chicken Cacciatore
- Braised Chicken Thighs with Sausage and Pasta
Chocolate Chip Cream Cheese Banana Bundt Cake Recipe
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 very ripe bananas, thawed if frozen
- 3 large eggs, room temperature
- 1 1/2 cups packed brown sugar
- 3/4 cup whole milk
- 3/4 cup vegetable oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Cream Cheese Layer
- 12 ounces full-fat brick-style cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Salted Bourbon Glaze
- 4 tablespoon unsalted butter, room temperature
- 3/4 cup powdered sugar
- 3 tablespoons bourbon
- 1/4 teaspoon kosher salt
Instructions
- Heavily grease a 12-15 cup bundt pan. Heat oven to 350°F and arrange a rack in the middle.
- Whisk together the 3 cups of flour, the 1 1/2 teaspoons of baking soda, the 1 teaspoon of baking powder, the 1 teaspoon of cinnamon, and the 1/2 teaspoon of kosher salt in a large bowl.
- Mash the 3 very ripe bananas in a large bowl then whisk in the 3 large eggs, the 1 1/2 packed cups of brown sugar, the 3/4 cup milk, 3/4 cup vegetable oil, the 1/2 teaspoon cider vinegar, and the 1/2 teaspoon of vanilla extract until eggs are broken up and incorporated. Add flour mixture to the wet mixture and stir until just moistened with a rubber spatula. Stir in the 1 cup of chocolate chips.
- Combine the 12 ounces of cream cheese, 1/2 cup granulated sugar, the 1 large egg, and the teaspoon of vanilla extract in a bowl of a stand mixer fitted with the paddle attachment. Start on low speed then increase to medium speed and beat until completely smooth, about 2-3 minutes.
- Pour half of the banana cake mixture into prepared pan. Top with the cream cheese mixture and carefully spread into an even layer leaving about an inch border around the outside. Top with remaining banana cake.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 60-70 minutes. Let cool in pan on a wire rack for 30 minutes. Run a knife in between the cake and the pan then invert pan to remove cake. Continue cooling on the wire rack.
- While the cake is cooling make the glaze. Combine the 4 tablespoons soft butter, 3/4 cup powdered sugar, 3 tablespoons bourbon, and 1/4 teaspoon kosher salt in a medium bowl. Whisk to combine.
- Once cake is cooled, spoon glaze over the top. Slice and serve!
Notes
- Glaze Consistency: Adjust the glaze consistency by adding more powdered sugar if it’s too thin or more bourbon if it’s too thick. The glaze can separate as well, give it a good whisk to bring it back together before spooning over the cake. If that doesn’t work add a tablespoon or two of maple syrup.
- Other Flavors: Add a pinch of nutmeg or cardamom to the cake batter for additional warmth and spice.
- Don’t Overmix: Overmixing the cake batter can result in a denser, tougher cake. Mix just until the ingredients are combined.
- Gluten Free: To make this recipe gluten-free, use a gluten-free 1:1 baking flour blend.
