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Chocolate Chip Banana Bundt Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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Servings: 12
You wouldn't necessarily think that the combination of bananas and chocolate would be so very good, but make this moist and delicious cake for your family or friends and you'll get rave reviews. I am sure you'll be asked for the recipe......Diana

1 cup (2 sticks/8 oz./226g) butter, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup mashed bananas
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup buttermilk
1 cup semisweet chocolate chips
1 teaspoon all-purpose flour

Confectioners' sugar or Chocolate Glaze (see recipe below)

Preheat oven to 350°F/180°C. Prepare a 9 or 10-inch bundt pan by spraying with cooking spray and coating with flour.

Add butter and sugar to bowl of an electric mixer and beat until creamy. Add eggs one at a time, beating well after each addition. Add vanilla. Add bananas and mix well. Add flour, baking powder and baking soda, blend. Add buttermilk, mix until smooth. Toss chocolate chips with 1 teaspoon flour and coat well. Fold chocolate chips into batter. Using a spatula, scrape batter into prepared bundt pan. Place into preheated oven and bake for 45-50 minutes or until a cake tester comes out clean. Immediately set pan onto a dishtowel that has been soaked in water and gently wrung out. Let pan sit for 5 minutes (this will make the cake come out of the pan without sticking). Unmold onto cooling rack and cool completely. After cake has cooled, dust with confectioners' sugar or drizzle with Chocolate Glaze (recipe follows).

Makes 12 servings.

Chocolate Glaze (optional)

1/3 cup granulated sugar
1/4 cup water
1 cup semisweet chocolate chips

Heat sugar and water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add chocolate chips. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately.

Makes about 2/3 cup glaze.

Photograph taken by Diana Baker Woodall© 2006

Date: June 15, 2006


Reviewer: jasmine blunt
Reviewer: Maria
What an absolutely gorgeous cake this is! I will definitely be making this again.

Reviewer: Lin Lin
This is my first time making a bundt cake..and it was EXCELLENT!! I used fresh milk instead of buttermilk but it still turned out well..my friends loved it so much!

Reviewer: Maggie
The taste was great, but I had trouble with it. It stuck to my bundt pan and fell apart to a large degree. My pan was well-greased and floured. HELP! I would like to make it again, but first want to know what I may have done wrong--not baked long enough, etc.?


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