Try this Banana Chocolate Chip Bundt Cake recipe, or contribute your own.
Suggest a better descriptionOven: Preheat oven to 350 degrees.
Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously.
1. Dry ingredients: Whisk the flour, baking soda and salt together.
2. Cream: Working with a stand mixer with paddle attachment, 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.
3. Combine dry & wet: On low speed, add 1/2 the dry ingredients, then all the sour cream, followed by the rest of the flour. Don't worry if the batter curdles.
4. Bundt Pan: Pour into prepared bundt pan. Rap pan on the counter to debubble and smooth the top.
5. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 65 to 75 minutes. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Remove and let cool on rack for 10 minutes before unmolding onto rack. Cool to room temp.
6. Dorie says "If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day."
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 805 | ||
Calories from Fat: 222 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 223.3mg | 69 % | |
Sodium 285.2mg | 10 % | |
Potassium 327mg | 9 % | |
Total Carbohydrate 140.3g | 41 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 137.8g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 805
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