Friday, January 13, 2012

Banana Chocolate Chip Bundt Cake

I won't lie to you- bringing baked goods into my office is a secret joy of mine.  I  don't do it often- don't want to spoil my co workers, but when I do- it's just always so much fun.  I tend to do it in secret- I unwrap the goodies in the kitchen before many people are here, and then nonchalantly walk away hoping not to be spied by anyone.  Then, as people arrive I get to hear the exclamations as people stroll to the kitchen for their morning coffee or water and discover the offering.  Throughout the morning I then have morbid curiosity to find out how quickly it is devoured. What can I say- it's a little ego boost.  


Last night, I stood in my apartment, cleaning out my fridge of leftovers for the week for dinner, I noticed two sad looking bananas in my fruit bowl.  Purchased, I'm sure with the idea of eating them over last weekend, forgotten about, and then pushed aside when I went grocery shopping the week in favor of newer, tastier bananas.  They looked so forlorn there, pretty yellow siblings lying next to them, and my apple pear mocking them, I decided that I had to rescue them.  I quickly found a recipe for Chocolate Chip Banana Bundt Cake and those that were forlorn were re-purposed.  Life again.  I knew that I would want that cake out of my house pronto- so as soon as possible I wrapped up the cake, and put it with the rest of my stuff for the day.  Two birds- one stone.


Banana Chocolate Chip Bundt Cake (stolen from Tastebook.com


  • 2 cups chocolate chips
  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup whole milk, at room temperature
  • 1 tbsp. vanilla extract
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs

DIRECTIONS

Preheat the oven to 325 degrees. Butter a 10-inch bundt cake pan and dust with flour. Toss the chocolate chips with 2 tablespoons of the flour and set aside. In a medium bowl, stir together the remaining flour, baking powder and salt. In another bowl, stir together the bananas, milk and vanilla. In a large bowl, using a handheld electric mixer, beat together the butter and sugar until combined. One at a time, beat in the eggs, mixing well after each addition. In three additions each, mix in the flour and banana mixtures until just combined. Using a wooden spoon, stir in the chocolate chip mixture. Scrape the batter into the prepared pan and spread evenly. Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack. Cool 10 minutes. Carefully invert the cake onto the rack to remove it from the pan and cool completely. For a garnish, sift confectioners’ sugar over the top of the cake or drizzle with melted chocolate chips. Store the cake in an airtight container at room temperature. 


The cake was moist and dense, full of sweet banana flavor, interrupted only by the delight of bitter sweet chocolate.  This was a sturdy cake, able to stand up to a good topping, had I dedicated time to make one, or a delightful glaze.  I kept envisioning a orange glaze for some reason...perhaps I'll have to make again. 


This is a good cake recipe though folks-and I'll say the reviews from my co workers- who quickly figured out who the "stealth" giver was- were great. 

2 comments:

Emily @ A Cambridge Story said...

This sounds absolutely incredible. I started fantasizing about bund cakes over the holidays (don't ask me why!) - this version would be amazing for breakfast!

Jen said...

Sounds delicious! I love doing it the same way. I set out goodies and just let the word spread that there are treats in the kitchen area.

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