Comments on: Banana Chocolate-Chip Bundt Cake {In One Bowl!}

By: Katterine Rojas

Katterine Rojas — Sat, 25 Feb 2023 17:44:57 +0000

This is the easiest banana Bundt cake recipe I’ve ever done and the most delicious. My son loves it, he can eat the whole cake in one day, same my husband lol. You can replace the chocolate chips with any nuts and it turns delicious as well. Thank you for this recipe 🙂

By: Anna Cola

Anna Cola — Fri, 12 Aug 2022 18:46:40 +0000

Well, I just put mine in the oven…….waiting for it to bake. I just wanna say that this was one of the EASIEST recipes to follow. thank you. I used my KitchenAid mixer , a sifter, and a spatula. It can’t get any easier!!! thanks for sharing!

By: Bryan

Bryan — Wed, 29 Jun 2022 02:01:43 +0000

In reply to happyhooligans. Bananas are actually a great substitute for eggs. If you use 5 bananas instead of 4, you can remove the eggs in the recipe without affecting the taste. I've gotten used to vegan baking for a friend, and this makes a great vegan cake if you swap out dark chocolate for the milk chocolate as well.

By: Jackie Currie

Jackie Currie — Tue, 14 Jun 2022 11:05:45 +0000

In reply to Marlene. Yes, it can definitely be made a day ahead. Ours never lasts for long, but I imagine it would be fine for several days after baking.

By: cheryl

cheryl — Thu, 26 May 2022 17:19:17 +0000

II just happened upon thisa recipe when looking for something different to do with old bananas…Glad I found it!!!! I have made this reciupe twice in the last two weeks and it is so moist and wonderful with coffee or mikl!

By: Marlene

Marlene — Sat, 07 May 2022 20:34:46 +0000

After baking, how long would this cake remain fresh after it has cooled? Can it be baked a day ahead?

By: Catherine Mc

Catherine Mc — Wed, 02 Feb 2022 07:39:41 +0000

Super easy to make and delicious. I would do 1 1/2 cups chocolate chips next time so I can taste the cake part better.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 19:49:22 +0000

In reply to Barbara. Excellent! I'm glad it turned out well with your modifications, Barbara.

By: Jackie Currie

Jackie Currie — Wed, 22 Sep 2021 19:15:47 +0000

In reply to Cathy Starkey. Ooooo! Espresso chips sound amazing, Cathy! I'll have to look for those. I'm glad you enjoyed this recipe. It's one of my favourite cakes too!

By: Cathy Starkey

Cathy Starkey — Wed, 28 Jul 2021 20:25:40 +0000

This cake has become a favorite because it is so easy and delicious. I found some espresso chips and use them more than the milk chocolate ones and the coffee flavors come through nicely. Thanks for the recipe

By: Barbara

Barbara — Wed, 23 Jun 2021 16:11:35 +0000

In reply to Shelley.

I followed some other comments. Cut the sugar to less than a cup, added half walnuts and half milk chocolate chips and baked at 350 for about 45 minutes. Perfect!

By: Jackie Currie

Jackie Currie — Mon, 29 Mar 2021 14:55:14 +0000

In reply to Nancy. I'm not sure what went wrong, Nancy, but I find it surprising that it would go from nowhere near done to very dry in 10 minutes. Something seems a bit off there. I'm sorry it didn't turn out for you. I've been making this cake for about 20 years, and I've never had a problem with it. There must have been a reason for yours not turning out properly, but I'm not able to determine what it would've been.

By: Nancy

Nancy — Thu, 25 Mar 2021 17:23:32 +0000

I followed the recipe exactly. At 40 minutes it was no where near done so I went to 50 minutes. It looked beautiful and I drizzled glaze over the top and put a few chocolate sprinkles on top of the glaze. I was happy to bring it to my friends house for our “Girl’s game night.” Well, for whatever reason, it was very dry. It didn’t go over that good with any of us. I am considered a good cook by my friends and family, so not sure why it didn’t seem as special as other reviews stated.

By: Rita

Rita — Sun, 27 Dec 2020 18:52:21 +0000

Absolutely delicious and so so easy! The only thing I did differently is that I used 2 bananas instead of 4 (only because I’m not a fan of the intense banana flavour in cakes) and used 1 cup of chocolate chips instead of 2 (to save on the calories a bit). Turned out perfect and this will definately be my go-to banana chocolate chip cake recipe going forward 🙂

By: ashok

ashok — Thu, 24 Dec 2020 06:20:22 +0000

Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

By: Jackie Currie

Jackie Currie — Fri, 18 Sep 2020 11:03:56 +0000

In reply to Margaret Tremblay. Oh yum! That would be delicious!

By: Jackie Currie

Jackie Currie — Fri, 18 Sep 2020 11:03:27 +0000

In reply to Alejandra. It never lasts long here at our house either, Alejandra. Glad you enjoyed it!

By: Jackie Currie

Jackie Currie — Fri, 18 Sep 2020 11:00:45 +0000

In reply to Mb. Yes, the instructions to beat for 5 minutes are correct, Mb. I've been making this cake for more than 20 years, and it's never failed to turn out.

By: Jackie Currie

Jackie Currie — Fri, 18 Sep 2020 10:55:53 +0000

In reply to Jen. I can't see why it wouldn't, Jen.

By: Jackie Currie

Jackie Currie — Fri, 18 Sep 2020 10:54:48 +0000

In reply to Karis Jones. That sounds fantastic, Karis!

By: Karis Jones

Karis Jones — Mon, 14 Sep 2020 01:38:12 +0000

Made this tonight! I used mini chocolate chips and added 1 cup chopped walnuts, then drizzled chocolate ganache on top once it was cooled. Absolutely FABULOUS!!!

By: Jen

Jen — Sun, 13 Sep 2020 18:41:50 +0000

Made this and it was a hit! Would it still work with just raisins?

By: Mb

Mb — Sun, 13 Sep 2020 12:28:32 +0000

Does it really need to be beaten for five minutes. I thought cakes should only be beaten to absorption so as not to overdevelop the gluten and make it gummy?

By: Alejandra

Alejandra — Thu, 10 Sep 2020 16:52:17 +0000

I loved this recipe!! It’s the best banana bread I’ve had. Perfect with a cup of coffee. It was gone in a day.

By: Margaret Tremblay

Margaret Tremblay — Wed, 09 Sep 2020 03:02:13 +0000

This has become a favorite of my kids and grandkids .. sometimes I drizzle a cream cheese frosting over the top and I have also used peanut butter and chocolate chip mix!

By: Jackie Currie

Jackie Currie — Mon, 29 Jun 2020 11:41:28 +0000

In reply to Beverly. Yay! I'm glad you loved it, Beverly!

By: Beverly

Beverly — Wed, 24 Jun 2020 16:52:01 +0000

This recipe was super simple and so delicious! May be my favorite new go to recipe from now on.

By: Melissa

Melissa — Sun, 07 Jun 2020 18:52:55 +0000

I love this recipe SO MUCH! Everyone loves it. I buy bananas just to make this. My kids know that if there are 4 bananas sitting on the counter, do not eat them because it means a cake is a few days coming LOL! Thanks so much for sharing it!!

By: Jackie Currie

Jackie Currie — Fri, 05 Jun 2020 18:39:30 +0000

In reply to Nic. So happy you loved it, Nic! I need to make this again soon. It's a favourite here at our house.

By: Nic

Nic — Fri, 05 Jun 2020 06:14:15 +0000

Super easy, love that it’s one bowl! I tried it today and did 1/4 cup brown sugar and 3/4 granulated sugar instead of all granulated. Also used semi sweet chocolate chips and only 1 1/2 cups. Turned out perfectly dense and moist and not too sweet. Thanks for the recipe!

By: Jackie Currie

Jackie Currie — Fri, 22 May 2020 19:18:49 +0000

In reply to Josie C.. I'm so glad you loved it, Josie! Great thinking with the pecans! They're my favourite! I add them to everything, but I've never thought to add them to this cake!

By: Josie C.

Josie C. — Wed, 20 May 2020 16:16:25 +0000

Hello Jackie,
I made this cake in my Bundt pan yesterday and my family said it was the best banana cake I have ever made! I’ve tried others and I finally found the perfect banana cake recipe. I also added walnuts and used dark chocolate chips instead of milk chocolate (that’s what I had in the pantry) and it was a hit. Thank you so much! I will try pecans next time and the milk chocolate chips. I will be making this cake at least once a month. Perfection!

By: Jackie Currie

Jackie Currie — Sun, 19 Jan 2020 16:48:16 +0000

In reply to Cindy. Haha! Your husband sounds like my husband, Cindy. Glad you loved it too!

By: Cindy

Cindy — Sat, 18 Jan 2020 15:12:13 +0000

Made this for Christmas and everyone loved it. Making again today for girlfriends White Elephant party. My husband is hoping the snow and cold will cancel the party so he can eat it all!! Easy and deliciously moist.

By: Jackie Currie

Jackie Currie — Mon, 13 Jan 2020 21:52:13 +0000

In reply to Jenni. Fabulous! I'm so glad you loved the recipe, Jenni! Great to know it works well for mini cakes!

By: Jenni

Jenni — Mon, 13 Jan 2020 01:35:20 +0000

Wow! This was so easy and it turned out delicious! I used a mini Bundt pan, and baked each batch about 20-25 minutes at 350*. The recipe made 15 mini cakes. The whole family was impressed! This is a keeper! Thank you!

By: Jackie Currie

Jackie Currie — Wed, 01 Jan 2020 12:27:07 +0000

In reply to Jo. Yay! Glad you loved it, Jo! You've just inspired me to make one this morning for our New Year's Day breakfast!

By: Jo

Jo — Thu, 26 Dec 2019 03:39:49 +0000

This is insanely good – so simple, and delicious. I’m about to make it for the second time – first time was for a colleague’s birthday, and now for a pot luck dinner 🙂

By: Ramona

Ramona — Sat, 19 Oct 2019 20:40:45 +0000

This is wonderful! I am probably one of the few people that doesn’t like chocolate in banana cake! So I substituted 1 package of SKOR bits….delicious!

By: Jackie Currie

Jackie Currie — Thu, 10 Oct 2019 00:13:05 +0000

In reply to Jennifer Simmons. Hi Jennifer! I would imagine it would. I would just wrap it tightly in plastic wrap and then in foil before putting it in the freezer to make sure it's completely airtight.

By: Jennifer Simmons

Jennifer Simmons — Sun, 06 Oct 2019 15:07:41 +0000

Do you know if this would freeze well?

By: Jackie Currie

Jackie Currie — Wed, 04 Sep 2019 13:08:43 +0000

In reply to Janet. I'm so glad you loved it, Janet!

By: Janet

Janet — Thu, 29 Aug 2019 22:56:32 +0000

Amazing!! I didn’t have butter, so I used a stick of margarine, and added some walnuts. Other than that, followed recipe:) So moist. The banana flavor was perfect! Can’t say enough about this cake! It even came out of the bundt pan without sticking:) So good on its own, decided not to glaze it! Thank you for sharing this recipe!!!

By: Jackie Currie

Jackie Currie — Thu, 01 Aug 2019 14:16:57 +0000

In reply to Lisa Titen. I'm glad you love it too, Lisa!

By: Lisa Titen

Lisa Titen — Tue, 23 Jul 2019 12:39:03 +0000

This is a 5 Star Recipe! I always have extra bananas on my counter. I have made this bundt cake several times and shared the recipe w/friends. It is moist and delicious! Thanks for sharing your yummy recipe! Love it!

By: Jackie Currie

Jackie Currie — Sat, 15 Dec 2018 14:11:26 +0000

In reply to Linda Tanzini. Hi Linda, next time I make it, I'll have to measure so I can add that detail to the recipe. As long as they're average sized bananas, you'll be fine.

By: Linda Tanzini

Linda Tanzini — Fri, 14 Dec 2018 14:15:53 +0000

Would like to try this but could you tell me in measurment how much 4 bananas would be? There’s such a difference in size of bananas and too much or too little can greatly affect a recipe, thanks so much, Linda

By: Jackie Currie

Jackie Currie — Sat, 08 Dec 2018 04:21:35 +0000

In reply to Shelley. Oh my gosh! 3x in 2 weeks! I'm glad you love it so much, Shelley! Thanks for all the tips!

By: Shelley

Shelley — Fri, 07 Dec 2018 23:27:15 +0000

I just wanted to say thank you for this recipe! Since I found it (a couple of weeks ago) I have made this cake 3 times. It mixes up so easy, I just use a wooden spoon. I am looking forward to freeing up some freezer space by using up all the bananas in there! The first time I made it I followed your recipe to a “T.” I checked it at 40 minutes and it needed a few more minutes. It came out a little dark on the outside of the cake but was delicious. So the second time I raised the oven rack, reduced the oven temperature to 350, checked it at 40 minutes. It still needed a few minutes and was still kinda dark so maybe that’s just the color it is supposed to be. I reduced the sugar by 1/4 cup and the chocolate chips by 1/2 cup and added approximately 3/4 cup of shredded coconut. We decided we like it better without the coconut but did not miss the sugar or chocolate. The third one is in the oven right now. I like that this cake stays so moist, it doesn’t need icing or a glaze. We like it warmed up with a little scoop of vanilla ice cream for dessert and the leftovers get sliced up and frozen for lunchbox treats. Really great, simple recipe!

By: Michelle

Michelle — Sat, 30 Jun 2018 15:19:00 +0000

Delicious! All I had to do was throw everything in my KitchenAid and voila! It took about 45 minutes in my over (I have a smaller “upper” oven that I baked it in) and the crust came out perfectly browned and the inside was super moist. Definitely saving this recipe for future use 🙂

By: happyhooligans

happyhooligans — Wed, 18 Apr 2018 02:46:57 +0000

In reply to Elissa.

I’ve never tried substituting a regular pan for a bundt pan, Elissa, but here’s an article that might help: https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652

By: Elissa

Elissa — Sun, 15 Apr 2018 12:59:25 +0000

Is it possible to make this in a 9×13 instead of a bundt pan?

By: happyhooligans

happyhooligans — Tue, 06 Mar 2018 04:58:27 +0000

In reply to Mike. Hmmm. It's kind of hard to understand exactly what you mean, Mike. This won't be a light and airy like a loaf of regular bread or a boxed mix cake. It will be denser and heavier than that.

By: Mike

Mike — Mon, 05 Mar 2018 01:17:29 +0000

Hi there, just wondering I made this tonight and the cake came out doughy and not bred like, if that’s a thing. Any thoughts from anyone as to why?

By: Angela

Angela — Sun, 25 Feb 2018 15:58:52 +0000

I Just made this cake today & it is Fabulous!! Will Def be making this often!!

By: Diana

Diana — Wed, 21 Feb 2018 20:23:01 +0000

Gotta Say…I loved this recipe. I didn’t have enough butter so I used 1/2 butter and 1/2 crisco. The top is crunchy and the cake portion is soft & moist. I made 2 bunts and 3 loves and they all turned out fantastic!

By: happyhooligans

happyhooligans — Tue, 09 Jan 2018 20:31:51 +0000

In reply to Eva. I can't tell you how much you'd substitute with, Eva. Sorry! I wouldn't personally recommend substituting. Oil and butter have very different qualities and the results won't be the same if you swap one for the other.

By: Eva

Eva — Tue, 09 Jan 2018 12:12:29 +0000

Hi, can I use oil instead of butter? If so, how much? Thanks

By: Renita

Renita — Wed, 03 Jan 2018 18:12:11 +0000

I made this cake for a Thanksgiving dinner at a friend’s house. I picked it because I was too lazy to go to the store and I had most of the ingredients on hand. I started calling it the Banana Chocolate Improv cake, because I ended up falling short of ingredients and had to improvise with chocolate candy bars and Splenda packets from Dunkin Donuts (only a couple of them). However, this cake was so dang good my friend had to pause in her tracks before commenting. It was very easy to make, delicious and it is a very pretty cake. I baked it in a bundt pan, but liked how it split on the top so I served it bottom up sprinkled with a little bit of powdered sugar. I am looking forward to making this again.

By: happyhooligans

happyhooligans — Sat, 25 Nov 2017 04:47:50 +0000

In reply to Suzi. Is "so etching" a typo, Suzi? I've never baked with egg substitutes before. If you normally use a substitute for eggs when baking, I'd imagine it would work for this recipe, but unfortunately, I can't make any guarantees. Sorry!

By: Suzi

Suzi — Fri, 24 Nov 2017 03:09:11 +0000

We have an egg allergy in our home. Can we substitute so etching for the eggs.

By: happyhooligans

happyhooligans — Mon, 04 Sep 2017 00:01:44 +0000

In reply to Anushka Pai. I don't use self-raising flower, Anushka. For converting, just google "measurement conversions" and you find some websites that will let you easily convert cups to grams. Hope you enjoy this recipe!

By: Anushka Pai

Anushka Pai — Thu, 31 Aug 2017 12:38:31 +0000

Hi, just wondering if this is plain flour or self raising flour. I live in the U.K. so trying to convert all cups to grams. Your cake sounds amazing, hopefully will make it just right

By: happyhooligans

happyhooligans — Fri, 25 Aug 2017 11:23:46 +0000

In reply to Patrizia. Oh, that's a good question, Patricia. I'm not sure how well they would work as muffins, as this is quite a dense cake. You can try though. I would bake them for the recommended time on your favourite muffin recipe, and if they require extra baking time, check every few minutes with a toothpick. Sorry I can't be of help, but I've only ever baked this recipe in a bundt pan.

By: Patrizia

Patrizia — Thu, 24 Aug 2017 17:02:56 +0000

How many regular sized muffins or mini muffins would this recipe yield? How long would I bake these in the oven using this recipe for muffins?