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5 from 1 vote

Banana Bread Bundt Cake

How to make the best moist Banana Bread Bundt. Our easy Caribbean Banana Bread recipe features rum, coconut, vanilla and chocolate chips.
Prep Time3 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: caribbean
Keyword: Banana Bread Bundt, Caribbean Banana Bread
Servings: 12
Calories: 522kcal


  • Bundt Cake Pan
  • measuring cups
  • measuring spoons
  • Stand Mixer
  • whisk
  • Small Mixing Bowl
  • spatula



  • 3 cup All Purpose Flour
  • 2 tsp Baking Soda
  • 1/2 tsp Grated Nutmeg
  • 1 stick Unsalted Butter cut into chunks, room temperature
  • 1/2 cup Coconut Oil
  • 1 cup White Sugar
  • 1 cup Packed Brown Sugar
  • 1/2 tsp Kosher Salt
  • 2 Large Eggs Beaten
  • 1 tbsp Dark Rum
  • 1 tbsp Vanilla Extract
  • 4 Ripe Bananas mashed
  • 1 cup Greek Yogurt
  • 3 oz Chocolate Chips
  • 1/2 cup Sweet Flaked Coconut


  • 3/4 cup Powdered Sugar
  • 1 1/2 tbsp Milk
  • 2 tbsp Toasted Sweet Flaked Coconut


  • Centre a rack in the oven and preheat to 350F.
  • Butter a bundt pan, dust with flour and tap out the excess.
  • Whisk together flour, baking soda and nutmeg.
  • Working in a stand mixer with a paddle attachment, beat the butter, coconut oil, sugars, and salt at medium speed for 3 minutes, until well blended. Scrap down the bottom if needed.
  • Add the eggs, beating for one minute then add the rum and vanilla extract. With the mixer on low, add the mashed bananas.
  • Add half the flour mixture. When it's almost incorporated add the Greek yogurt then rest of the flour and mix well until blended.
  • Using a rubber spatula, scrape down the bowl and mix in the chocolate chips and coconut.
  • Spoon the batter into the bundt pan, smoothing the top.
  • Bake for 65-75 minutes, until the top is browned and the sides of the cake easily pull away when gently nudged.
  • Transfer the cake to a rack and let it rest for 5 minutes, then unmould onto the rack. Let cool to room temperature.
  • For the icing, in a small bowl mix icing sugar and milk until well combined. Drizzle icing over the cake and sprinkle with toasted coconut. Let the cake sit for 20 minutes before slicing to serve.


Calories: 522kcal | Carbohydrates: 75.3g | Protein: 8.5g | Fat: 21.7g | Saturated Fat: 16g | Cholesterol: 49mg | Sodium: 395mg | Potassium: 290mg | Fiber: 2.6g | Sugar: 46.1g | Calcium: 72mg | Iron: 3mg