Banana Bundt Cake Recipe with Chocolate Chunks and Dried Cranberries
a moist and delicious bundt cake that makes use of over ripe bananas
Ingredients
Scale
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp nutmeg
- 12 TBS unsalted butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 large eggs, at room temperature
- 4 very ripe bananas mashed (1 1/2 – 1 3/4 cups)
- 1 cup sour cream or plain yogurt
- 1/2 cup chopped semi sweet chocolate
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350
- Grease and flour a 10 cup bundt pan
- Whisk together the flour, baking soda and baking powder in a medium bowl. Set aside.
- In a stand mixer with the paddle attached beat the butter until creamy.
- Add the sugars and salt and beat until well combined.
- Add the eggs, one at a time, mixing until well combined.
- Add the bananas – the batter will look curdled, but don’t worry
- Mix in one third of the flour, followed by one half of the sour cream. Continue this way until all the ingredients are incorporated.
- Removed the bowl from the stand and stir in the chocolate and dried cranberries.
- Add the batter to the prepared bundt pan, gently tapping it a few times on the counter to settle the batter.
- Bake in the preheated oven for 60 – 70 minutes until a toothpick comes out clean.
- Cool on a wire rack in the pan for 10 minutes, then remove to cool completely
- Dust the cooled cake with powdered sugar if desired