Got Bananas? Make Chocolate Banana Bundt Cake
When it came time to bake for the firemen I was inspired by a group of squishy, black bananas. I know – not a really appetizing image but they do make the best baking bananas. I was looking through bundt cake recipes when I stumbled upon one for a chocolate bundt cake in my Martha Stewart Cakes cookbook. It looked like a good starting point so I worked with that basic recipe and adjusted several ingredients’ volumes. Then in went the fruit and this chocolate banana bundt cake was born. It did turn out to be a great use of leftover bananas. Much like the Banana Split Bundt Cake.
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Chocolate Banana Bundt Cake
Serves 10 – 12
1 cup unsalted butter at room temperature, more for the bundt pan
2 3/4 cups all purpose flour
3/4 cups cocoa powder
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/4 cup sour cream
1/2 cups sugar
3 large eggs
4 very soft bananas
1 tsp pure vanilla extract
For the Glaze:
1/4 cup heavy cream
1/4 cup milk
1/4 cup semi sweet chips
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Preheat oven to 325°
Butter a 14 cup bundt pan and dust with cocoa powder. It is worth the time to use butter instead of cooking spray. You will get a better release from the pan.
Mix the flour, cocoa, baking soda and salt in a bowl. Set aside.
Cream the butter and sugar until light and fluffy. About 4 minutes
Add the eggs one at a time.
Add the bananas. The batter will look very curdled at this point. Don’t worry.
Add the vanilla.
Mix the milk and sour cream together.
Add the flour and milk milk mixtures – alternating back and forth starting and ending with the flour. Two times flour, one time milk.
Mix on low until the batter just comes together. Do not overbeat.
Add the batter to the prepared pan. Run a knife through the batter to eliminate any air holes. Smooth out the top.
Bake in the preheated oven for about 55 minutes until the top springs back and a tester comes out clean. (My stoneware pan took 60 minutes.)
Let the pan cool on a rack for 15 minutes then remove the cake to cool completely.
Make the Glaze:
Heat the milk and cream over medium heat until just before it boils.
Pour over the chips and stir until they dissolve.
Cool to room temperature – if you are in a hurry 10 minutes in the freezer does the trick.
Spoon over the top of the cake.
How Was the Chocolate Banana Bundt Cake?
I personally do not know as it went off to a meeting in a cake carrier with the hubby and none came home. How often is this the story of of my life? But given that it was all eaten I have to guess that it was enjoyed. What is there not to love with chocolate and bananas – it is a rather classic combination. The hubby said the cake was good and so I will take his word for it. Like the citrus bundt cake and the chocolate walnut cherry bundt cake I don’t think you can go wrong with these delightful and oftentimes decorative cakes.
