A rich, moist cake suitable for everyday or a fancy affair
- 1 cup unsalted butter at room temperature, more for the pan
- 2 3/4 cups all purpose flour
- 3/4 cups cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 cups sugar
- 3 large eggs
- 4 very soft bananas
- 1 tsp pure vanilla extract
- For the Glaze:
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/4 cup semi sweet chips
- Preheat oven to 325°
- Butter a 14 cup bundt pan and dust with cocoa powder. It is worth the time to use butter instead of cooking spray. You will get a better release from the pan.
- Mix the flour, cocoa, baking soda and salt in a bowl. Set aside.
- Cream the butter and sugar until light and fluffy. About 4 minutes
- Add the eggs one at a time.
- Add the bananas. The batter will look very curdled at this point. Don’t worry.
- Add the vanilla.
- Mix the milk and sour cream together.
- Add the flour and milk milk mixtures – alternating back and forth starting and ending with the flour. Two times flour, one time milk.
- Mix on low until the batter just comes together. Do not overbeat.
- Add the batter to the prepared pan. Run a knife through the batter to eliminate any air holes. Smooth out the top.
- Bake in the preheated oven for about 55 minutes until the top springs back and a tester comes out clean. (My stoneware pan took 60 minutes.)
- Let the pan cool on a rack for 15 minutes then remove the cake to cool completely.
- Make the Glaze:
- Heat the milk and cream over medium heat until just before it boils.
- Pour over the chips and stir until they dissolve.
- Cool to room temperature – if you are in a hurry 10 minutes in the freezer does the trick.
- Spoon over the top of the cake.
Keywords: bundt cake, banana bundt cake, chocolate banana bundt cake, chocolate banana