Banana Beer Bundt Cake

This is recipe if perfect for when you find yourself with overripe bananas!

Banana Beer Bundt Cake

Cake Ingredients

  • 1/2 cup brown ale
  • 3 1/2 ripe bananas
  • 3 tsp lemon juice
  • 3 cups flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 unsalted butter (softened)
  • 1 cup sugar
  • 1 cup light brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup walnuts (chopped)
  • 1/2 cup semi-sweet chocolate chips

Ganache Ingredients

  • 1/2 cup stout
  • 8 oz. semi-sweet chocolate chips
  • 1/2 cup cream


  1. Preheat oven to 350ºF. Thoroughly butter and flour a 12-cup bundt pan; set aside.
  2. In a small bowl, mash bananas with lemon juice. In another bowl, whisk together flour, baking soda, and salt.
  3. Using an electric mixer on high-speed, cream together butter and sugar until pale in color and fluffy, about 5 minutes. Add eggs one at a time, beating until fully incorporated. Using a rubber spatula, scrape the sides of the bowl and stir in vanilla. On low speed, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, and mix until combined. Stir in the mashed bananas and walnuts.
  4. Pour batter into the prepared bundt pan and bake on the center rack until golden brown and beginning to pull away from the sides of the pan, approximately 1 hour 10 minutes. When ready, a toothpick inserted into the center will come out clean.
  5. While still in the pan, place the cake into the freezer for 30 to 45 minutes which will help the cake stay moist. Remove from freezer and invert onto a cooling rack.
  6. To make the ganache, place chocolate in a small bowl. Combine cream and stout in a microwave safe bowl and zap for 1 minute or heat on the stovetop until bubbles begin to form on the surface. Pour over the chocolate and allow to rest for 3 minutes then whisk until smooth. Drizzle ganache over banana cake and allow to rest for a minimum of 10 minutes prior to serving.

Shared from Beer Bitty.

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