Banana Bundt Cake with Bourbon Chocolate Glaze

Banana Bundt Cake with Bourbon Chocolate Glaze

  • Author: Paula Montenegro
  • Yield: 12 servings 1x
  • Category: baking, Cake
  • Cuisine: American



For the cake:

  • 2 ½ cups 290g all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup 180g unsalted butter, at room tº
  • 1 ¾ cups 350g sugar
  • 3 eggs (room tº)
  • ½ teaspoon vanilla extract
  • 1 ¼ cups 310cc whole milk
  • 2 medium-large bananas (very ripe and mashed)

For the glaze:

  • 1/3 cup 125cc cream
  • 4 oz 115g bittersweet chocolate
  • 1 Tbs 30g butter, at room tº
  • 2  Tbs corn syrup
  • 2 Tbs bourbon


For the cake:

  1. Preheat oven to 350º F/ 180º C Butter well and flour a large Bundt pan.
  2. Sift together flour, baking powder and salt.
  3. In a large bowl beat butter until creamy, 1 or 2 minutes. Add sugar gradually beating for 2 minutes.
  4. Add eggs, one at a time, beating well after each addition, and beating an additional 2 minutes after the last one is incorporated. Add vanilla extract.
  5. Add dry ingredients in three parts, alternating with the milk in two parts.
  6. Add banana and mix just until no streaks of flour remain.
  7. Pour into pan and bake for 40 minutes or until a tester comes out clean.
  8. Invert onto wire rack and cool completely. If the cake resists, let stand 10 minutes and invert again.

For the glaze:

  1. Chop chocolate and put, together with cream, in a glass or stainless steel bowl over boiling water (bottom of bowl doesn’t haveto touch water). When the chocolate is melted and mixture is smooth, add butter and mix well.
  2. Remove from heat, add bourbon and let reach a cool consistency.
  3. Pour over glaze that has been put on a wire rack with a parchment paper underneath to catch any drips.