Izzy Eats: The art of raising a gourmand, one bite at a time
Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).
Friday, October 23, 2009
Banana- Chocolate Chip Bundt Cake: The Definitive Recipe
This heavenly cake is apparently old news on the internet but for me is brand-new yet slightly familiar. The recipe is remarkably similar to my favorite Chocolate-Banana Cake; However in this version, the smooth banana flavor is highlighted with a light sprinkling of chocolate chips rather than vice versa.
I adapted Dorie Greenspan's recipe, by way of The Food Librarian.
Classic Banana Bundt Cake
Page 190, Baking: From My Home to Yours.
Ingredients: Makes 1 Bundt Cake (24 small servings, perfect for school snack!)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup sour cream
1 cup mini-chocolate chips
confectioner's sugar for dusting
1. Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.
2. Whisk the flour, baking soda and salt together.
3. Mash bananas with one cup sour cream.
4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the 1/3 of the banana mixture. Alternate with dry ingredients, then wet, until both incorporated into batter. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
5. Stir in chocolate chips.
6. Bake for 65 to 75 minutes (depending upon oven, you may need an additional 10 minutes) or until a thin chopstick, inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. Dust with confectioner's sugar.
This cake is good cooled and will also keep well for a few days.
You can wrap individual slices in plastic and freeze. Perfect to take along as a snack!