Friday, August 10, 2012

Recipe: Banana Chocolate Chip Bundt Cake With Chocolate Ganache

Oh Lordy,

See, it all started with 3 bananas. That's it, 3 bananas. I was cleaning the kitchen and saw those 3 BANANAS! They were black, smooshy, and crying out to be made into banana bread! What a predicament when I realized that I didn't have my Mama's loaf pans! So, I decided to make this...

Banana Chocolate Chip Bundt Cake With Chocolate Ganache

I'm going to share the yummy goodness with you and you can thank me later..

Banana Chocolate Chip Bundt Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8oz) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, preferably at room temperature
  • 4 very ripe bananas, mashed (1 1/2-1 3/4 cups)
  • 1 cup sour cream or plain yogurt
  • 1/c mini chocolate chips 
Preheat the oven to 350°F.
Butter a Bundt pan.
Whisk the flour, baking soda, and salt together.
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. Finally, mix in half of the dry ingredients, all of the sour cream and then the rest of the dry ingredients. Scrape the batter into the pan, hit the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes before unmolding onto the rack to cool completely.

 Chocolate Ganache:
  • 4 ounces semisweet chocolate, chopped
  •  1/2 cup heavy cream
Pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.


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