This Chocolate Banana Malt Bundt Cake is packed full of great flavors. Think of a chocolate banana malt in cake form…your taste buds are in for a treat!
First off, I would like to apologize for being away for so long! I am truly very sorry! We have a very close family member who has been extremely ill and our attention was needed elsewhere.
That said, I have SO missed the blog and all of you, I can’t even tell you how much!
If your family loves chocolate banana malts and most people do, they’re in for a treat they are going to love! There’s just something about the flavor of a chocolate banana malt that is always so good. So I turned it into a cake.
My Chocolate Banana Malt Bundt Cake is the perfect way to jazz up boxed cake mix. The whole family will love the chocolatey results.
Did I mention this wonderful cake is topped off with just the right amount of chocolate ganache? Or that there are pretty chocolate curls/shreds for the final and perfect touch? Well it’s true – wait until you taste it for yourself!
The mashed bananas will of course leave some little flecks in the cake batter, just like when you make banana bread. Keep in mind those flecks are what gives your cake plenty of added moisture.
When I make a chocolate bundt cake I usually spray the bundt pan and coat with a few tablespoons of cocoa powder. Whether or not you want to do that is up to you. Be sure to spray your pan generously with cooking spray.
The chocolatey results of this Chocolate Banana Malt Bundt Cake are SO good! The cake is incredibly moist and has just the right amount of ganache and chocolate curls!
I used a regular Hershey bar with almonds because it was the only chocolate bar I had at the time, and the flavor was a nice addition. Whether you use a chocolate bar with almonds, or a plain chocolate bar your cake is going to be fantastic!
Chocolate Banana Malt Bundt Cake
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
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- 1 regular size chocolate or devil's food cake mix
- 1/3 cup oil
- 1 cup chocolate malt milk or chocolate milk
- 3 large eggs
- 1/2 cup malt powder, chocolate or regular
- 2 small bananas, mashed
- 8 ounces good milk chocolate chips, or semisweet chocolate chips
- 1/2 cup heavy cream
- 1 regular size chocolate candy bar with almonds
Ingredients
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- Preheat oven to 325 degrees F. Spray bundt pan, or tube pan with cooking spray. Dust the cake pan with cocoa powder, or all-purpose flour if you like.
- In a stand mixer mix, oil, milk, eggs, malt powder and bananas to combine; or use hand mixer. Mix until well blended, about 2 minutes. Pour into prepared cake pan, bake for 50-60 minutes. Cool in the pan for 15 minutes and then turn out onto a cooling rack to cool completely.
- For the chocolate curls: Using a vegetable peeler, scrape the blade lengthwise across the chocolate bar into a bowl to create pretty, chocolate curls. Once you have your chocolate curls the way you want them place bowl in fridge until you are ready to use them.
- For the chocolate ganache: Place chocolate chips and cream in a microwave-safe bowl, mix together. Heat until cream is very hot about 45-90 seconds; depending on your microwave. Do not allow cream to boil over.
- Start stirring the cream and chocolate together. At first it will look like a big mess, keep gently stirring with a spatula. Stir until all the cream is absorbed and ganache is smooth and silky.
- Drizzle the ganache over the cake. Sprinkle with chocolate curls, if desired.
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