Moist Banana Bundt Cake with Irish Coffee Glaze
A tender, moist banana bundt cake studded with chocolate chips and topped with a boozy Irish coffee glaze. The combination of sweet mashed bananas and rich chocolate creates a comforting dessert, while the whiskey-spiked glaze adds an elegant grown-up twist. Perfect for special occasions, dinner parties, or when you want to transform overripe bananas into something spectacular. The bundt shape makes for beautiful presentation, and the glaze seeps into every crevice for maximum flavor.
Ingredients
Instructions
- 1
Preheat oven to 325 degrees and grease a bundt pan
- 2
Combine flour, baking powder, and salt in a large bowl and mix well, then set aside
- 3
Mash the ripe bananas in a small bowl and set aside
- 4
Cream together sugar and butter in a large mixing bowl until light in color
- 5
Stir in eggs one at a time
- 6
Add milk and flour mixture alternately until incorporated
- 7
Mix in mashed bananas and stir in chocolate chips by hand
- 8
Pour batter into greased bundt pan and bake for 1 hour
- 9
Whisk together coffee, whiskey, and powdered sugar until completely smooth
- 10
Place plate upside-down on bundt pan and flip to remove cake in one piece
- 11
Pour glaze on top and serve
Tips
Don't make the glaze too far ahead as it will harden and become difficult to pour
Use very ripe bananas for the best flavor and natural sweetness
Let the cake cool slightly before glazing to prevent the glaze from running off completely
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be baked 1 day ahead and glazed before serving
Serve at room temperature, cut into slices with a sharp knife
Common Mistakes
Don't overmix the batter to avoid a tough cake
Make sure butter is at room temperature for proper creaming
Don't make glaze too early as it will harden
Substitutions
FAQ
Can I make this without the whiskey?
Yes, substitute with additional coffee or vanilla extract. The glaze will still be delicious with just the coffee flavor.
What if I don't have a bundt pan?
Use a 9x13 inch pan and reduce baking time to 45-50 minutes, or two 9-inch round pans for about 35-40 minutes.
How long will this cake keep?
The cake stays fresh covered at room temperature for 3 days or refrigerated for up to a week.