This chocolate granola swirled banana bundt cake will become your favorite the minute it comes out of the oven. Not only it is beyond delicious and super easy to make you also get to add your favorite granola, mix it with the most delicious cinnamon swirl, and use your ripe bananas – a win-win-win.

I have been wanting to add something different, but not overly indulgent, to my mom’s banana cake recipe. 

We always have granola at home, so I decided to go with dark chocolate granola with hazelnuts and mixed it with cinnamon and brown sugar. It was an amazing combination of flavors as the sweet cinnamon offsets perfectly the dark chocolate bitterness and the hazelnuts bring that texture and crunch that we love so much.  I also sprinkled a few honey almond granola pieces on the baking pan as a surprise bite but you can use the same granola you will use for the cake or mix and match with different granolas.

Notes and substitutions

• You can adjust the swirl to your liking. Use your favorite granola or leave it out and only add the cinnamon swirl. You can customize it any way you want to.
• I used vegetable oil but you can use butter instead.
• You can use white granulated sugar instead of brown.  I prefer brown sugar as it brings moisture and that molasses flavor to the cake
• You can use frozen ripe bananas. I usually peel them and place them in a ziploc bag in the freezer. Then place the bag with the bananas in a bowl with warm water for a few minutes until they are easy to cut. Although I don’t recommend the use of frozen bananas for baking. They usually release too much water.
• I like to smash the bananas for texture and fold them into the batter. My mom uses a blender and blends the bananas with the wet ingredients,  then slowly whisks the dry ingredients in a bowl. It all depends on the texture you are looking for.
• I love to have a slice as soon as it has cooled down from the oven.
• The cake will keep fresh for about 4 days on the counter inside a plastic container – some recommend wrapping it in a paper towel. As soon as it starts to dry or change texture you can refrigerate it for a few days and toast the slices. Serve them with butter and honey or maple syrup! But I seriously doubt it will last that long…

If you are looking to include oats into your baking you will love my Apple Cinnamon and Oats Muffins, they are the most delicious and moist treats ever!

I hope you make and love this recipe, share it here or here and let me know what you think!

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Chocolate Granola Swirled Banana Bundt Cake

Yield: 12 - 16

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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Ingredients

Cake

• 2 cups of all-purpose flour
• 1 cup of brown sugar or brown sugar Truvia
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1/2 tsp of cinnamon
• 1/2 tsp of salt
• 3 medium to large overripe bananas - 1  1/2 to 1  3/4 cups - mashed
• 1/2 cup of vegetable oil
• 1/2 cup of sour cream
• 2 eggs
• 1 tsp of pure vanilla extract
• Confectioners' sugar for garnishing

Chocolate Granola Swirl

• 1/2 cup of dark chocolate hazelnut granola
• 1/2 cup of brown sugar
• 1 tbs of cinnamon

Instructions

chocolate granola swirl

1. Place brown sugar and cinnamon in a small bowl, and whisk to mix. Add the granola and mix it together. Set aside

Banana cake

Preheat the oven to 350 ° Fahrenheit. Spray the bundt pan with cooking spray.

1. Place flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and whisk ingredients together.
2. Place sugar or Truvia in the bowl of a mixer and add the vegetable oil, start beating at medium-low and add vanilla, sour cream, and eggs one by one. Beat until the mixture is even.
3. Whisk in the dry ingredients, try not to overbeat the batter.
4. Smash the ripe bananas with a fork until you obtain the consistency you prefer and fold them into the cake batter.
5. Sprinkle some granola in the bottom of the pan (optional) and pour half of the batter into the pan. Sprinkle the chocolate granola swirl mixture over the batter with a tablespoon and spread it evenly over the batter. Pour the remaining batter into the pan and try to cover the chocolate granola mixture as much as you can with a spatula.
6. Bake at 350° Fahrenheit for 40-45 minutes or until a wooden stick inserted in the center comes out with a few crumbles or clean.

Notes

I used a 10-15 cup bundt pan but you can use a 10-12 cup.

Did you make this recipe?

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