Banana Bundt Cake Recipe with Chocolate Chunks and Dried Cranberries
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
- Preheat oven to 350
- Grease and flour a 10 cup bundt pan
- Whisk together the flour, baking soda and baking powder in a medium bowl. Set aside.
- 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.
- 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
- 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.
