Banana Bundt Cake Recipe with Chocolate Chunks and Dried Cranberries

banana bundt cake on a pedestal stand

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If I don’t eat my bananas quickly enough – I like them on the greener side of ripe – I pop them in the freezer so I can use them to make well, something out of them. In today’s baking it was a banana bundt cake with chocolate and dried cranberries. Very yummy.

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Banana Bundt Cake

Makes one 12 cup bundt cake

  • 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 1/2 – 1 3/4 cups)
  • 1 cup sour cream or plain yogurt
  • 1/2 cup chopped semi sweet chocolate
  • 1/2 cup dried cranberries
ready to bake banana bundt cake
  • Preheat oven to 350
grease and flour pan
whisk together dry ingredients
  • Whisk together the flour, baking soda and baking powder in a medium bowl. Set aside.
beat butter
  • 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 ingredients are incorporated.
add chocolate and dried cranberries
  • 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
banana bundt cake on a pedestal stand
  • Dust the cooled cake with powdered sugar if desired

How Was the Banana Bundt Cake?

It is a very delicious cake.

Moist, full of banana flavor and every bite or two you get a bit of chocolate or a tart, dried cranberry – or both! All in all a very delightful cake for an afternoon treat, evening dessert or just because.

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