Chocolate Hazelnut Pumpkin Banana Bundt Cake

Chocolate Hazelnut Pumpkin Banana Bundt Cake is the ultimate indulgence, weaving together the warmth of autumn with rich, decadent flavors.

Each slice offers a perfect balance-earthy pumpkin mingling with the natural sweetness of banana, while pockets of melted chocolate create a melt-in-your-mouth richness.

Finished with some chopped hazelnuts or a light dusting of powdered sugar, this stunning bundt cake feels both rustic and elegant, making it just as perfect for a holiday table as it is for an afternoon treat with coffee. ~Enjoy!

Ingredients Needed

For this recipe you're going to need the following ingredients: 

• all purpose flour
• baking soda
• salt
• cocoa powder
• granulated sugar
• pumpkin puree
• hazelnut spread
• bananas
• egg
• milk
• hazelnuts
• mini chocolate chips
• cooking spray

How do you make Chocolate Hazelnut Pumpkin Banana Bundt Cake?

Combine the dry ingredients in a small bowl. In a separate larger bowl, combine the sugar, pumpkin, hazelnut spread, bananas, egg and milk. Whisk together until well blended.

Slowly add the dry ingredients and mix well; then fold in the hazelnuts and chocolate chips. Grease a bundt pan with cooking spray and add the batter.

Bake in a preheated 350 degrees F oven for approximately 45 minutes or until the top springs back when touched or a toothpick inserted into the center comes out clean.

Other Baking Sizes

You can also make this recipe as muffins or as a loaf bread; however, the cooking time would need to be adjusted.

For muffins, I would start checking them for doneness after 10-12 minutes and for a loaf bread I would check after 30 minutes depending on the size pan you're using.

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

More Dessert Recipes

• Cranberry, Pumpkin and Apple Quick Bread
• Pumpkin Chocolate Chip Bread
• Key Lime Olive Oil Bundt Cake
• Double Chocolate Banana Bread
• Chocolate Chip Zucchini Bread

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!

Chocolate Hazelnut Pumpkin Banana Bundt Cake

Carrie's Experimental Kitchen

Chocolate Hazelnut Pumpkin Banana Bundt Cake is the ultimate indulgence, weaving together the warmth of autumn with rich, decadent flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• ½ cup granulated sugar
• 1 cup pumpkin puree
• ¼ cup hazelnut chocolate spread
• 3 ripe bananas (mashed)
• 1 large egg
• 2 tablespoons milk
• ¼ cup chopped hazelnuts (more if using as a garnish)
• ¼ cup mini chocolate chips
• cooking spray
• (optional garnish) powdered sugar

Instructions

 

• Preheat oven to 350 degrees F and move oven rack to the middle of the oven.
• In a small bowl combine the flour, baking soda, salt and  cocoa powder.
• In a separate larger bowl, combine the sugar, pumpkin, Nutella, bananas, egg and milk. Whisk together until well blended.
• Slowly add in the dry ingredients to the wet ingredients and mix well. Using a spoon, fold in the hazelnuts and chocolate chips.
• Grease a bundt pan with cooking spray and pour in the batter.
• Bake for approximately 45 minutes or until the top springs back when touched or a toothpick inserted into the center comes out clean.

Notes

*For muffins, I would start checking them for doneness after 10-12 minutes and for a loaf bread I would check after 30 minutes depending on the size pan you're using.

Nutrition

Calories: 144kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 151mgPotassium: 93mgFiber: 1gSugar: 11gVitamin A: 2410IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Keyword bananas, chocolate, pumpkin

Tried this recipe?Let us know how it was!