Banana Chocolate Chip Bundt Cake with Nutella Swirl & Glaze is a moist, decadent, scrumptious bundt cake that’s guaranteed to be a hit!
This cake. Ohhhh, this cake. It’s like a swirl of Nutella confection collided with the moistest, most chocolate-studded banana bread ever, causing the heavens to open up and rain down a chocolate hazelnut drizzle.
Or maybe that’s all a bit dramatic and it’s really just the best Banana Chocolate Chip Bundt Cake you’ll ever put in your mouth. Either way, you need to try it. And I would suggest today.
I buy a ton of bananas, but the sad reality is that my kiddos go through them so quickly that there usually aren’t any left by the time they get to the spotted, brown, prime-ingredient-for-baked-goods stage. So when I recently found myself with an unexpected plethora of rapidly darkening bananas, I knew they were destined for something greater than a smoothie or a bowl of oatmeal or plain ol’ banana bread. Enter…Nutella.
I have had the pleasure of knowing Nutella since I was but a wee child. You see, my mother is from Germany, and I first encountered the wonder of Nutella on one of my early childhood trips to visit our German relatives. I remember watching my cousin slather a piece of toast with what looked like chocolate peanut butter and call it breakfast. When I came back to America and told my elementary school friends of the wonders of a German breakfast (“No, really…they eat chocolate on their toast!”), they didn’t seem to believe me. Apparently Italy was exporting its prized chocolate hazelnut spread to its European brethren long before it became a common sight in grocery stores of the U S of A.
But now — lucky for us! — Nutella is here to stay. And Banana Chocolate Chip Bundt Cake will never be the same.
Banana Chocolate Chip Bundt Cake Recipe (with Nutella!)
Chocolate Chip Nutella Swirl Banana Bundt Cake with Nutella Glaze
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 4 very ripe bananas, mashed (for a total of 1 1/2 to 1 3/4 cups)
- 1 cup plain yogurt OR 1 cup sour cream OR a combination of the two
- 12 ounces mini chocolate chips
- 1/4 cup Nutella
For the glaze:
- 1/2 cup Nutella
- 2 tablespoons milk
- 2 tablespoons powdered sugar, sifted
For the cake:
- Place rack in center of oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with cooking spray or grease with butter.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in vanilla and mashed bananas, mixing until everything is well incorporated.
- Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Add chocolate chips to batter and mix until just incorporated, taking care not to overbeat.
- Remove one-third of the batter into a small bowl and stir 1/4 cup Nutella into it.
- In the prepared Bundt pan, layer half of the plain banana batter, all of the Nutella batter, and finally the remaining plain batter. Use a knife to swirl through the batter several times, taking care not to scratch your pan. Whack the pan on the countertop to remove any air bubbles and smooth the top if necessary.
- Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
- Remove cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Allow cake to cool completely. Wrap in plastic wrap until you're ready to glaze and serve.
For the glaze:
- Add Nutella, milk, and powdered sugar to a small pot and set over low heat. Stir until mixture is warm and smooth. Drizzle over cooled cake.
- For best results, make sure that all ingredients (butter, eggs, yogurt/sour cream) are at room temperature.
- It is normal for the batter to appear curdled upon adding the bananas. It will smooth out after the dry ingredients are mixed in.
- Be sure that your Nutella is well-stirred and smooth before adding it to the cake batter.
- My cake baked for a total of 85 minutes before it tested done, and it was still very moist when we ate it.
More Bundt Cake Recipes
- Zucchini Fudge Bundt Cake
- Pumpkin Biscoff Bundt Cake
- Banana Bundt Cake with Chocolate Pecan Streusel
- Lemon Bundt Cake