Best 4 Chocolate Glazed Banana Bundt Cake Recipes

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

CHOCOLATE-BANANA BUNDT CAKE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
• Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
• Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
• Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.

CHOCOLATE GLAZED BANANA BUNDT CAKE

Steps:

• 1. Grease a large bundt pan. I make a paste with 1 melted tablespoon of butter and 1 tablespoon of flour. Then paint a coating with a pastry brush, on the inside of the pan. Your cake will release with ease.
• 2. Mash the bananas well, until smooth Add the sugar, vegetable oil, beaten eggs, and vanilla extract. Mix well.
• 3. In a separate bowl, whisk together flour, soda, cinnamon and salt. Stir the flour mixture into the banana mixture, until just mixed. Don't over mix.
• 4. Pour the batter into the prepared bundt pan. Preheat oven, and bake at 350 degrees for 45 minutes to 1 hour. Check with toothpick. Every oven's different, it took 1 hour in my oven.
• 5. Cool in pan for 15 minutes, before removing from pan, to cool completely before glazing.
• 6. THE GLAZE Melt butter in a small saucepan over low heat. Add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat and beat in the confectioners sugar and vanilla until smooth. Let cool to thicken, stirring occasionally. (I even pop it into the fridge to help it along) Drizzle over cooled cake.
• 7. Enjoy!