I have been deprived of baking this holiday season due to a flu bug that has been circulating my household. I couldn’t wait to get back in the kitchen, and I had some bananas that needed to be used up, so I decided on this delicious chocolate chip banana bundt cake. I actually used a combination of white chocolate and milk chocolate chips, but you could use any flavor that suits you. This cake is moist, delicious and smells incredible as it’s baking.
This recipe is actually a base recipe from one of my favorite cookbooks, Baking From My Home to Yours by Dorie Greenspan. The recipe that I used as a guide is the classic banana bundt from page 190, it’s a fairly no frills, no spice recipe. I added some spices, the chocolate chips and used vanilla yogurt.
The white chocolate chips add a wonderful chewy crunch to the edges of the cake, and the addition of the milk chocolate with the flavor of banana is marvelous. I expected this to be a dense and heavy cake, but it’s really not. While it’s not light and fluffy, it’s a good solid, moist cake with a tender crumb.
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 sticks unsalted butter, room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, room temperature
3 large very ripe bananas (about 1 1/2 – 1 3/4 cups mashed)
1 cup vanilla yogurt
1/2 cup milk chocolate chips
1 cup white chocolate chips
For white chocolate glaze:
1 ounce of white chocolate chips (about 2 1/2 tablespoons)
1 tablespoon unsalted butter
1 cup powdered sugar, sifted
2 tablespoon milk or water
Preheat oven to 350 F and generously butter a 9-10 cup bundt pan. I used baking spray with flour in it. Whisk together the flour, soda, salt, cinnamon, nutmeg and allspice.
Place chocolate chips and white chocolate chips into a separate bowl. Spoon 2 heaping tablespoons of the flour mixture into the chocolate chips and toss to coat. Set both bowls aside.
In mixer with paddle attachment, beat the butter until creamy. Add sugar and beat until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for one minute after each addition. Reduce mixer speed to low and mix in bananas. With mixer still on low, mix in half the dry ingredients, then the yogurt, then the rest of the dry ingredients. Turn mixer off and empty the bowl of chocolate chips into the mixer bowl. Use a wooden spoon to fold in the chocolate chips. Scrape the batter into the prepared bundt pan, tap the pan on the counter to release any bubbles, then smooth the top of the batter.
(Total baking time = 65-75 minutes). Bake for 30 minutes. Make a tent from foil over the pan and bake another 35 minutes. Remove the tent and check for doneness by inserting a butter knife into the thickest part of the cake. Bake 5-10 minutes more if needed.
Remove from oven and place cake on rack to cool for ten minutes before unmolding and allowing to cool completely.
Make the glaze: Melt the butter and the white chocolate chips in the microwave for about 20 seconds or so. Mix with a spoon, do not be alarmed if the mixture turns pasty. Set aside.
In another bowl combine the sifted powdered sugar and milk or water. Whisk together until smooth. Add the white chocolate mixture to the powdered sugar glaze and whisk until smooth. Add a little more powdered sugar if needed to thicken to a good drizzling consistency.
With foil or waxed paper under the cooling rack, drizzle or drop the glaze onto the cake, allowing it to fall down the sides.
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