Chocolate Chip Banana Bundt Cake

It’s funny how excited you can get over a bunch of rotting bananas. I’d been eyeing them for the past few days, watching their bright yellow hue freckle with deep brown age spots and shrivel into delicious mushiness.

I’d also been eyeing my mom getting ready to throw them out….

I decided I had to step up to the plate.. take one for the team. We couldn’t possibly waste the bananas? It was my duty as a member of my family to save those bananas from waste and bake something from the Cake Keeper Cakes cookbook.

However, small problem:

If you remember from my last post (click here), my mom wasn’t so keen on my enthusiasm for the Cake Keeper Cakes cookbook idea… ‘ to always have our cake keeper filled with a new cake’. Not really conducive to New Years Resolutions.

So are you wondering how I managed to sneak this recipe in?

With a totally honest and mature solution… I told her I was baking banana bread. Much less intimidating than a cake. Perfect excuse.

She started to catch on when I poured the batter into a bundt pan.

But! I was forgiven as soon as my mom took a bite of the cake.

It was delicious! The perfect banana flavor with just the right amount of chocolate. I love how bundt cakes can be dense, but not heavy like a poundcake. She’s a Cake Keeper convert.


I hope you enjoy this cake! It’s a classic recipe. Very simple with just a few common ingredients. This really is a cake that you can sneak a bite of anytime in the day. It’s not overly sweet or rich. Perfect with a cup of coffee, but also can be dressed up enough to serve as dessert at a dinner party. Just dust with some cocoa powder!

I slightly altered the recipe to make it lighter (and New Years Resolution- friendly) by substituting reduced-fat sour cream for regular, and omitting walnuts. I also used semisweet chocolate chips instead of bittersweet. I prefer the sweeter chocolate with the banana, but if you enjoy bittersweet go ahead and substitute!

Chocolate Chip Banana Bundt Cake

Adapted from Cake Keeper Cakes by Lauren Chattman


  • 2 large eggs
  • 3 very ripe medium- sized, mashed bananas
  • 2/3 cup reduced fat sour cream
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon  baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 375 degrees and grease a 12-cup Bundt pan with flour.
  2. Whisk together eggs, sour cream, and vanilla in small bowl.
  3. Cream butter and sugar in a large mixing bowl on medium-high speed until light and fluffy.
  4. With the mixer on medium-low speed, pour in sour cream mixture.
  5. With mixer on low, add flour mixture a little at a time, scraping down the bowl after each addition and beating until smooth. Stir in chocolate chips.                  
  6. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean. Let the cake cool 5 minutes before inverting onto a wire rack to cool completely.
Store in a cake keeper or airtight container for up to 5 days.


  1. You seem so happy cutting into that delicious cake – I can definitely see why (chocolate, banana and cake? Yes please)
    You have a wonderful blog here :D

  2. Looks awesome, but i have no sour cream… any suggestions for something to use instead?

    • Whipped Baking says:

      Hi Kari! Yes, you can substitute either plain yogurt or buttermilk, I’d probably go with yogurt if that’s what you have in the fridge. Also, subbing in one of these is going to alter the texture of the cake, it should still turn out great but it might be a bit drier and more crumbly than with the sour cream :) Let me know how it goes!!

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