Banana Chocolate Chip Bundt Cake With Chocolate Glaze

This banana chocolate chip bundt cake with chocolate glaze is dense, moist, and perfect paired with a cup of coffee! Healthier elements added to this recipe include whole wheat flour, Greek yogurt, and ground flax…so go ahead, grab a second slice.

Top down view of a banana chocolate chip bundt cake with chocolate glaze, cut into 4 slices.

Who says you can’t have cake for breakfast? While I’m all in on having cake for breakfast, I also like to add healthier components into my breakfast treats. This breakfast bundt cake recipe has a variety of better-for-you ingredients incorporated into the cake to help keep you and your loved ones stay full longer (and not feel so bad about grabbing a second slice!). This banana bundt cake recipe is made using ripe bananas, a mix of all-purpose and whole wheat flour, yogurt, eggs, ground flax, a reduced amount of sugar, and chocolate chips to create the perfect breakfast treat.

TELL ME ABOUT THIS BREAKFAST BUNDT CAKE RECIPE

Level of difficulty: Easy to moderate. If you’re new to using a bundt cake pan, it can be a little intimidating. Just make sure to spray the heck out of your bundt cake pan with cooking spray. This will help your cake release nicely form the pan.

Flavor: Banana and chocolate are the predominant flavors in this bundt cake recipe.

Texture: The inside of this cake is soft and has a nice texture while the outside is crispy. A truly enjoyable bite. This breakfast bundt cake is a hearty and dense cake, making it perfect for breakfast or brunch.

Time: It will take you approximately 1-hour to prep and bake your banana bundt cake.

Ingredient shot for this banana bundt cake recipe.

5 KEY INGREDIENTS FOR THIS BANANA BREAKFAST BUNDT CAKE RECIPE

  • Bananas: The key component to this banana cake! Bananas are a great source of potassium, fiber, vitamins, and antioxidants making them a great choice for a breakfast baked good! This is the perfect recipe to use up those overripe bananas that you have too!
  • Greek Yogurt: Using Greek yogurt in this banana cake recipe adds protein, moisture, and helps to create a heartier sweet breakfast treat.
  • Whole Wheat Flour: Incorporating whole wheat flour into this breakfast cake recipe also adds additional protein, fiber, and nutrients to this cake, making it a great choice for breakfast and brunch.
  • Ground Flaxseed: You can use brown or golden flaxseed in this recipe (golden flax has a milder flavor than brown flaxseed). Ground flax is a great source of omega-3s, fiber, and a variety of other nutrients.
  • Chocolate Chips: Banana and chocolate is a wonderful flavor pairing. There is ½ cup of chocolate chips mixed into the cake batter (I recommend mini chocolate chips because they disperse so nicely throughout the cake), and are used for the chocolate glaze too.
Angled shot of the banana chocolate chip bundt cake on a cooling rack with freshly spread, shiny chocolate glaze.

OVERVIEW: HOW TO MAKE BANANA CHOCOLATE CHIP BUNDT CAKE WITH CHOCOLATE GLAZE

  1. Preheat your oven and prepare the bundt pan: Preheat the oven to 350°F and generously grease a bundt pan with cooking spray. Set aside.
  2. Mash the bananas: Mash the bananas (a few lumps are ok!).
    1. TIP: I like to mash my bananas in a liquid measuring cup so you can easily see when you’ve gotten to the appropriate amount.
  3. Make the batter: In a large bowl, mix together the bananas, eggs, yogurt, vanilla extract, and sugar. You can do this with a stand mixer or hand mixer on medium speed, or by hand. Slowly add in the dry ingredients (baking powder, baking soda, salt, ground flaxseed, all-purpose flour, whole wheat flour) and stir to combine. Once combined, stir in the chocolate chips until well dispersed throughout the batter.
  4. Bake the cake: Pour the batter into the prepared bundt pan. Bake 45-55 minutes (check at the 45 minute mark) until the cake is done. You can tell the cake is done when the edges start to pull away from the pan and the top feels firm. You can also check it with a toothpick; it is done when the toothpick comes out clean.
  5. Cool the cake: Allow the cake to cool at least 10 minutes, and then invert the cake onto a wire rack to cool completely.
  6. Make the glaze and pour over cake: Melt the chocolate chips with neutral oil in a double boiler, or in a microwave, until it is smooth. Pour the glaze evenly over the top of the cake. If needed, use a spatula to help smooth it out and encourage it to gently drip over the side.
  7. Slice and serve: enjoy! This breakfast cake pairs nicely with coffee and milk.
  8. Store leftovers: store leftover cake in a covered container in the refrigerator. This article has some great tips on storing cakes.
Top down view of a banana bundt cake with chocolate glaze.

TIPS & TRICKS FOR MAKING THE BEST BREAKFAST BUNDT CAKE

Make sure to generously coat your bundt pan! Make sure to get into all the nooks and crannies with your cooking spray. This will help your cake release nicely from the pan. You can also use a pastry brush or paper towel to coat the pan with melted butter if you’d prefer. It is often recommended to also lightly dust the pan with flour after you’ve applied the cooking spray.

Use ripe (or overripe) bananas: Bananas that are past their prime for snacking are a great choice for baking. Ripe bananas are softer, sweeter, and great to mash into baked goods. Interestingly enough, ripe bananas also have a higher antioxidant content than unripe bananas (the more you know!).

Sliced banana chocolate chip bundt cake with chocolate glaze, showcasing the lovely texture on each of the slices.

EQUIPMENT FOR MAKING A BANANA CHOCOLATE CHIP BUNDT CAKE

Bundt Pan: Bundt cakes are beautiful and there are a lot of bundt pan designs to choose from! If you don’t already own a bundt pan, one cost-effective option is to see if your local thrift store happens to have any. Otherwise, here are three great bundt pan options:

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Banana Chocolate Chip Bundt Cake with Chocolate Glaze

Who says you can’t have cake for breakfast? While I’m all in on having cake for breakfast, I also like to add healthier components into my breakfast treats. This breakfast bundt cake recipe has a variety of better-for-you ingredients incorporated into the cake to help keep you and your loved ones stay full longer (and not feel so bad about grabbing a second slice!).
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 12 Servings
Calories 335 kcal

Ingredients
  

For the cake

  • 1 C mashed banana 2-3 medium bananas
  • 3 large eggs
  • 3/4 C plain Greek yogurt*
  • 2 tsp vanilla extract
  • 1 + 1/4 C granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp ground flaxseed
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 1/2 C semi-sweet chocolate chips*

For the glaze

  • 1 C semi-sweet chocolate chips
  • 1/2-1 tsp neutral oil*

Instructions
 

For the cake

  • Preheat oven to 350°F and generously grease a bundt pan with cooking spray. Set aside.
  • In a liquid measuring cup (or large bowl), mash the bananas. A few lumps are ok.
  • In a large bowl, mix together the bananas, eggs, yogurt, vanilla extract, and sugar. You can do this with a stand mixer or hand mixer on medium speed, or by hand.
  • Slowly add in the dry ingredients (baking powder, baking soda, salt, ground flaxseed, all-purpose flour, whole wheat flour) and stir to combine. Once combined, stir in the chocolate chips until well dispersed throughout the batter.
  • Pour the batter into the prepared bundt pan. Bake 45-55 minutes (check at the 45 minute mark) until the cake is done. You can tell the cake is done when the edges start to pull away from the pan and the top feels firm. You can also check it with a toothpick, it is done with the toothpick comes out clean.
  • Allow the cake to cool at least 10 minutes, and then invert the cake onto a wire rack to cool completely.

For the glaze

  • Melt the chocolate chips with neutral oil in a double boiler, or in a microwave, until it is smooth.
  • Pour the glaze evenly over the top of the cake. If needed, use a spatula to help smooth it out and encourage it to gently drip over the side.

Notes

*I generally use FAGE 2% plain Greek yogurt when making this recipe. You could also use a vanilla yogurt in this recipe.
 
*I recommend mini-chocolate chips for the cake if you have them!
 
*Neutral oil options include: grapeseed oil, canola oil, vegetable oil.

Nutrition

Calories: 335kcalCarbohydrates: 53gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 203mgPotassium: 268mgFiber: 4gSugar: 32gVitamin A: 92IUVitamin C: 2mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!

Recipe adapted from Frosting and Fettucine

*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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Comments

  1. Martha says

    5 stars
    Grandma’s pan is actually cast aluminum – it’s a keeper and the recipe is also a keeper! A little more dense than the average banana bread. Chewey with lots of good flavor (of course I added extra chocolate chips).

    • ourlovelanguageisfood says

      I’m glad to hear you enjoyed it!! Extra chocolate chips is a given (especially from you!)!

  2. M Bizek says

    Did I already say that I am the owner of Grandma H’s heavy, cast iron bundt cake pan? This recipe might just be the reason to break it out of the cupboard! I’ll let you know how it turns out!

    • ourlovelanguageisfood says

      Ooh, I didn’t know you had that pan! You definitely need to break it out of the cupboard to bake this! V needs a special treat on Friday!