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| Chocolate Banana Bundt Cake |
We are buying a lot of bananas these days. All three members of our household eat bananas--me in my morning smoothie, Ryan as part of his lunch, and Brecken, as often as we'll let her. Despite the rate at which we're flying through them, I'm still occasionally over-buying with a not-so-secret plan of letting them go brown so that I can bake with them. I tried a new banana muffin recipe a few weeks ago that was good, but not quite Sweets-life worthy. More often than not I stick with what I'm pretty sure is my all-time favorite banana bread recipe. However, when I was on duty to bring treats to church a few weeks ago, I needed something that would serve a large group of people, so I turned to this recipe for a chocolate banana bundt cake.
Five Years Ago: Whole Wheat Pizza Dough and Red Cabbage Salad
Chocolate Banana Bundt Cake
Printer-Friendly Recipe
Ingredients:
-2 cups all-purpose flour
-2/3 cup cocoa powder
-2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 cup butter, at room temperature
-1 cup sugar
-3 large eggs
-1 tsp vanilla extract
-1 cup mashed ripe bananas (about 2)
-1 cup buttermilk
Directions:
1. Preheat oven to 350F and grease a bundt pan. Set aside.
2. In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light. Beat in the eggs one by one. Beat in vanilla extract and bananas. Add half of the flour mixture, followed by the buttermilk, followed by the remaining flour mixture.
4. Pour batter into the prepared pan. Bake for 50-55 minutes, until an inserted toothpick comes out clean. Allow cake to cool in pan for 15 minutes before running a knife around the edges and inverting onto a wire rack to cool completely. If desired, dust with powdered sugar before serving.
from Baking Bites
