Banana Bundt Cake Recipe with Chocolate Chunks and Dried Cranberries

banana bundt cake on a pedestal stand

a moist and delicious bundt cake that makes use of over ripe bananas


  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 12 TBS unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 large eggs, at room temperature
  • 4 very ripe bananas mashed (1 1/21 3/4 cups)
  • 1 cup sour cream or plain yogurt
  • 1/2 cup chopped semi sweet chocolate
  • 1/2 cup dried cranberries


  • Preheat oven to 350
  • Grease and flour a 10 cup bundt pan
  • Whisk together the flour, baking soda and baking powder in a medium bowl. Set aside.
  • In a stand mixer with the paddle attached beat the butter until creamy.
  • Add the sugars and salt and beat until well combined.
  • Add the eggs, one at a time, mixing until well combined.
  • Add the bananas – the batter will look curdled, but don’t worry
  • Mix in one third of the flour, followed by one half of the sour cream. Continue this way until all the ingredients are incorporated.
  • Removed the bowl from the stand and stir in the chocolate and dried cranberries.
  • Add the batter to the prepared bundt pan, gently tapping it a few times on the counter to settle the batter.
  • Bake in the preheated oven for 60 – 70 minutes until a toothpick comes out clean.
  • Cool on a wire rack in the pan for 10 minutes, then remove to cool completely
  • Dust the cooled cake with powdered sugar if desired