Banana Chocolate Chip Bundt
I Like Big Bundts 2013, Day 6
Hello! It's Day 6 of I Like Big Bundts 2013...my little effort to remind you of the greatest food holiday around: National Bundt Day on November 15th! Oh, crazy food holidays and the crazy people who celebrate them (me!). I'm a huge fan of the Bundt cake and have been making lots of bundts over the years. This year, I'm doing 15 days of Bundts leading up to National Bundt Day and I hope you grab your Bundt pan and bake along!
Today's recipe is a slight twist on a classic. Along with hundreds of other delightful food bloggers, I baked my way through Dorie Greenspan's incredible book, Baking: From My Home to Yours in an online group called Tuesdays with Dorie. My pick for the group was Dorie's Classic Banana Bundt Cake. It got great reviews from everyone and I make it all the time.
This year, I thought I would bring it back and add some chocolate chips to it! Oh, I thought I was so clever. However, this morning, as I'm writing this post at 4:30 am, I realize that I already made this in 2011!! After making over 100 bundts, I guess I forgot I was already clever in 2011 and not so clever in 2013. But that doesn't stop this cake from being AWESOME.
Banana. Chocolate. Together. Forever.
See you tomorrow for another Bundt! - mary the food librarian
P.S. Remember, if you bake on National Bundt Day, I'm doing a round up on my blog. I'll post photo and link submission info on Friday! (You don't have to have a blog to enter.)
I Like Big Bundts 2013 (so far)
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt
Recipe: Banana Chocolate Chip Bundt
Adapted from Classic Banana Bundt Cake
Page 190, Baking: From My Home to Yours by Dorie Greenspan
Find it in your library or buy it on Amazon!
3 cups all-purpose 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 or plain yogurt
1 cup semi-sweet pr bittersweet chocolate chips
Oven: Preheat oven to 350 degrees.
Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously.
1. Dry ingredients: Whisk the flour, baking soda and salt together.
2. Cream: Working with a stand mixer with paddle attachment, 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 bananas.
3. Combine dry & wet: On low speed, add 1/2 the dry ingredients, then all the sour cream, followed by the rest of the flour. Don't worry if the batter curdles. Fold in the chocolate chips.
4. Bundt Pan: Pour into prepared bundt pan. Rap pan on the counter to debubble and smooth the top.
5. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 65 to 75 minutes. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Remove and let cool on rack for 10 minutes before inverting onto rack. Cool to room temp.
6. Dorie says "If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day."
