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Tastee Recipe

Brighten Your Day With Banana Chocolate Chip Pound Cake

30 November 2017
jessicafaidley
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I love me some bundt cake and I know all of you do, too! This cake is chock full of decadent chocolate. Yum!

Check out what our pals over at Peanut Butter And Julie had to say about this recipe:

When life hands you over-ripened bananas……make Banana Chocolate Chunk Bundt Cake! Pureed bananas and sour cream make this lightly spiced cake extra moist, and the rich, bittersweet glaze is literally the icing on the cake.

My mother used to have an industrial-sized portion of black bananas in her freezer at all times. I’ve taken over that tradition.

 

Ingredients

2-1/2 cups (625 mL) Gold Medal cake flour
1-1/2 teaspoons (7 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) McCormick ground cinnamon
1/2 teaspoon (2.5 mL) ground cardamom
1/2 teaspoon (2.5 mL) ground ginger
1/2 teaspoon (2.5 mL) salt
3/4 cup (175 mL) unsalted butter, room temperature
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) Domino lightly packed light brown sugar
3 large eggs
2 teaspoons (10 mL) vanilla extract
1-1/2 cups (375 mL) pureed very ripe bananas (about 3 medium)
1/2 cup (125 mL) Daisy sour cream
1-1/2 cups (375 mL) Toll House semisweet or bittersweet chocolate chunks
For the Glaze
1 cup (250 mL) bittersweet or semisweet chocolate chips
4 tablespoons (60 mL) unsalted butter
1/3 cup (75 mL) cream
1-1/2 tablespoons (22 mL) Karo light corn syrup
1/4 teaspoon (1 mL) Morton salt
Toasted sliced almonds (optional)

Instructions:

Preheat your oven to 350F degrees. Spray a 10-inch (25 cm) bundt pan with non-stick baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger and salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and the banana puree.
Lower the speed to medium-low. Add half of the flour mixture, then the sour cream, and finally the rest of the flour mixture, mixing to blend after each addition. Fold in the chocolate chunks.
Pour the batter into the prepared bundt pan, smoothing the top with an offset spatula or a spoon. Bake until a cake tester or a thin knife inserted into the center of the cake emerges clean, 50-60 minutes.
Cool the cake in the pan on a wire rack for 10 minutes. Loosen the cake from the sides of the pan and carefully invert onto a wire rack set over paper towels or foil.
For the glaze: In a medium saucepan, heat the chocolate chips, butter, cream, corn syrup and salt over medium-low heat until melted and smooth, stirring frequently.
Allow the glaze to cool slightly, and then drizzle it over the cake, allowing it to run down the sides. Sprinkle the top with toasted almonds (optional.) Cool the glaze completely or refrigerate the cake to set the glaze.

 

 

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Quick Tip: This cake is perfect for the holiday dessert table.

Thank you Peanut Butter And Julie for this delicious recipe!

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