THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.
Provided by blucoat
Categories Quick Breads
Time 1h24m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
- Whisk the flour, baking soda and salt together.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, 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 inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble 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. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
- OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
- MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.
CHOCOLATE BANANA CAKE
Make and share this Chocolate Banana Cake recipe from Food.com.
Provided by Debbb
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8" cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Nutrition Facts : Calories 346.5, Fat 13.4, SaturatedFat 3, Cholesterol 32.5, Sodium 447.9, Carbohydrate 52.7, Fiber 2, Sugar 31.9, Protein 5
CHOCOLATE BANANA CAKE
Chocolate and bananas, nothing quite tastes as yummy.
Provided by Robin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
- Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.
Nutrition Facts : Calories 276 calories, Carbohydrate 34.6 g, Cholesterol 55 mg, Fat 13.4 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 334.5 mg, Sugar 21.1 g
CHOCOLATE STOUT BUNDT CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
- In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
- In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
- Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
- In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.
CHOCOLATE & BANANA CAKE
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h35m
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE
After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA! An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.
Provided by momaphet
Categories Dessert
Time 1h10m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
- Mix together dry ingredients, set aside.
- Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
- Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
- Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
- Cool slightly then remove from pan.
- Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
- Note:.
- I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.
Nutrition Facts : Calories 243, Fat 11.4, SaturatedFat 6.8, Cholesterol 44, Sodium 187.1, Carbohydrate 36, Fiber 2.3, Sugar 23.2, Protein 3.4
CHOCOLATE-BANANA BUNDT CAKE RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F. Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
- Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
- Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
- Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.
Nutrition Facts : Calories 469 kcal, Carbohydrate 63 g, Cholesterol 93 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 356 mg, Sugar 39 g, Fat 22 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
BANANA-CHOCOLATE CHIP CAKE
Sure, you could use those sweet, ripened bananas to make banana bread. Or you could make this showstopping cake drizzled with chocolate. Your call!
Provided by My Food and Family
Categories Cakes
Time 2h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Chop 3 oz. chocolate. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Beat in eggs, 1 at a time. Add bananas and sour cream; mix well. Mix flour, dry pudding mix and baking soda. Add to banana mixture; beat until blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
- Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; mix well. Stir in milk. Drizzle over cake.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA BUNDT CAKE
This is a simple Banana Bundt Cake with moist, flavorful crumbs, amazing texture from the walnuts and richness from the chocolate chips.
Provided by sanna
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the bananas and beat just until incorporated. Combine flour, baking powder, baking soda and salt. Add this dry mixture to the batter in the bowl, alternately with the sour cream. Beat just until the ingredients are incorporated. Mix in the walnuts and chocolate chips.
- Pour the batter in the greased bundt pan and bake at 350 F for 50-55 minutes.
Nutrition Facts : ServingSize 16 g, Calories 260 kcal, Carbohydrate 35 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 207 mg, Fiber 1 g, Sugar 20 g
CHOCOLATE-BANANA BUNDT CAKE
I often have ripe bananas and as much as I love banana bread I was looking for something totally different. I found this recipe by María del Mar Sacasa. Its absolutely wonderful. Interesting combination of banana and chocolate in a decadent cake.
Provided by Chef OG
Categories Dessert
Time 1h5m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
- Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
- Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
- Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
CHOCOLATE MARBLE BANANA BUNDT CAKE
This is buttery moist banana Bundt cake swirled and topped with real chocolate ganache. Feel free to halve the ganache and only use it as the swirl. See step 1 below. For other garnish options, use salted caramel or the chocolate peanut butter topping from this chocolate chip loaf cake instead.
Provided by Sally
Categories Cake
Time 6h
Number Of Ingredients 14
Steps:
- This cake is swirled and topped with chocolate ganache. If you aren't topping the cake with ganache, halve the ganache recipe so you're only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
- Mash the bananas until there's hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled- that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
- You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 of the cake batter (about 2 cups) evenly into prepared pan. Drizzle half of the ganache on top (about 6 Tablespoons). Swirl with a knife or toothpick. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache (about 6 Tablespoons), then the rest of the cake batter. Swirl everything together with a knife or toothpick. See photo above for a visual.
- Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
- The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.
BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE
The riper the bananas you use in this beautiful chocolate bundt cake, the more flavour they'll have. A silky smooth peanut butter and caramel topping provides a delicious finishing touch
Provided by Cassie Best
Categories Dessert
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
- Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
- Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
- Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge - if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
- Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.
Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
BANANA MINI BUNDT CAKES WITH CHOCOLATE GLAZE.
Serve up these fancy banana mini bundt cakes for a birthday or party. A rich chocolate glaze on top makes these vegan cakes even more delectable!
Provided by Kelly Roenicke
Categories Dessert
Time 39m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
- In a large bowl, mash the bananas. Add the sugar and stir. Add the vanilla extract, vinegar, water, and melted vegan buttery spread, and mix thoroughly.
- Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
- Add the coconut flakes and stir.
- Spoon into the mini bundt pans.
- Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then turn pans over to remove cakes and let them cool on a wire rack.
Nutrition Facts : Calories 470 kcal, Carbohydrate 71 g, Protein 6 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 462 mg, Fiber 7 g, Sugar 39 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHOCOLATE BANANA BUNDT CAKE
Wonderful moist chocolate banana bundt cake. Found this in Fitness magazine a few years back and this quickly became one of the family's favorite desserts!
Provided by Zaxour
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Coat a 12-cup Bundt pan with butter flavored cooking spray.
- In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, blend buttermilk, bananas, and brown sugar. Then, beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually fold in flour mixture until just combined (small lumps are okay).
- Pour into prepared bundt pan. Bake for 45 minutes or until fork/toothpick/skewer inserted into cake comes out clean.
- IMPORTANT: Let cool in pan on a wire rack for 15 minutes.
- Remove from bundt pan to cool completely on wire rack.
- TOPPING: In a small bowl, combine confectioners' sugar and buttermilk until smooth. Drizzle over cake and top with banana chips and chocolate chips.
Nutrition Facts : Calories 154.5, Fat 3.1, SaturatedFat 0.5, Cholesterol 8.8, Sodium 184.5, Carbohydrate 30.3, Fiber 1, Sugar 18.9, Protein 2
CHOCOLATE BANANA BUNDT CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350°F. Butter a 9-inch square or round cake tin.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, cinnamon and salt.
- In a large bowl cream together the butter and sugars with an electric mixer. Beat in the eggs one at a time. Mix in the vanilla, then beat in the mashed banana.
- Turn the flour mixture into the banana mixture in two batches and stir until just blended. Mix in the chocolate chips until evenly distributed.
- Scrape the batter into the pan, smooth the top and bake for about 30 to 35 minutes, until a wooden skewer either comes out clean or with a little bit of melted chocolate from the chips. The top of the cake should feel springy but firm.
- Cool in the pan on a wire rack for 10 minutes, then turn the cake out of the pan and finish cooling, upright, on the wire rack. Did you know? If you're trying to avoid over-ripening bananas , store them at room temperature until they are ripe. Avoid exposing them to heat as this will speed up the ripening process. Do not place bananas in the fridge before they are ripe. This can actually have a reverse effect and turn your banana peels brown faster. This occurs because the cold causes the cell walls to break down prematurely, which allows the production of melanin, turning bananas completely black. Contra-intuitively, the inside of the banana will still not be ripe since the cold inhibits the ripening process of the fruit.
Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Cholesterol 115 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, Sodium 462 mg, Fat 18 g, ServingSize Serves 10, UnsaturatedFat 7 g
BANANA CHOCOLATE WALNUT CAKE
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also much more tender, with a light, moist crumb.)
Provided by Ruth Cousineau
Categories Cake Mixer Chocolate Nut Dessert Bake Vegetarian Yogurt Banana Walnut Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
- Stir together flour, baking soda, and salt.
- Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
- With mixer at low speed, add flour mixture and mix until just incorporated.
- Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
- Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.
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- Grease and flour a bundt pan and set it aside. Preheat the oven to 375 degrees F with the rack in the middle position.
- Whisk the flour, cocoa powder, cinnamon, baking powder, baking soda and salt in a medium mixing bowl until well blended.
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- Preheat oven to 350 F and generously grease a bundt pan with baking spray. You can make this recipe by hand or by using a hand or stand mixer on medium speed.
- Combine 1 cup chocolate chips with 1 tsp vegetable oil in a small microwave safe bowl and microwave for 30 seconds at a time, stirring in between until chocolate has melted.
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- Preheat the oven to 350°F (175°C). Grease and sugar a 10-inch (25cm) bundt pan - 10-12 cups (2.4-2.88l) in size. Make sure the inside of the pan is completely and evenly coated, and no spot is left. Set aside.
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, cream together the butter and sugar on medium speed until it is a fluffy, soft-crumbly texture, about 2-3 minutes. Add the eggs, one at a time, and mix until incorporated and smooth, about 1-2 minutes. Then add the mashed bananas, oil, and vanilla and mix until smooth and combined, about 1 minute. Alternately add the flour mixture and the sour cream, beginning and ending with the flour mixture, and stir just until combined. Fold the chocolate chips and chopped bananas into the batter until well distributed.
- Pour the batter into the prepared bundt pan, spread evenly, and bake for about 55-70 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Then invert the cake onto a wire rack or plate and let it rest for another 10 minutes if the cake doesn't come out right away. Then lightly tap on the pan to loosen the cake if necessary. Let cool completely.
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