|Banana Chip Bundt Cake, Farmers Wife Original|
You know those yellow fruits, the one's that sometimes grow brown spots and look like bruised, well, banana's! We all have them from time to time, there's no need to feel ashamed, to hide them from your friends and family, or to worry... Just bake them up into something delicious! If you're like me, you hate to see banana's start to turn brown, they reach a point where you really don't want to keep them on your counter because your guests will inevitably think that you are a wasteful person who doesn't eat your fruit. Or... Maybe that's just me... I've mentioned that I'm extremely OCD right? I can't stand waste, I hate having clutter, and overly ripened fruit sitting on my counter just makes me feel guilty for not eating it in the first place!
So this week when I saw those fatefully over ripe beauties I decided that this time (because I will admit there are times when they don't get used and end up moldy and tossed) I was going to bake. And not just bake, but create! It started as a poll on Facebook for Muffins or Bread (overwhelmingly the response was muffins) and then my wheels started spinning. I remembered a beautiful bundt pan my wonderful Sister In Law gave me months ago that was still sitting all pretty and unused in the box. And I sat down, with a pen (which is rare for me) and a recipe card, and wrote out a recipe. From scratch, and my brain (two slightly scary places however food seems to taste good that way) and out came this delightful treat! Next time you need an easy and delicious dessert, or want an impressive breakfast or brunch cake I hope you'll give this a whirl! I can't wait to try it next time with cinnamon chips! YUM!
1/2 cup Butter or Margarine, Softened
1 cup Sugar
1 teaspoon Vanilla Extract
1/2 cup Sour Cream (I used Non-Fat)
3-4 Ripe Banana's, Mashed
1 teaspoon Lemon Juice
3 cups All-Purpose Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
12 oz. Dark Chocolate Chips
In a large mixer, cream together butter and sugar. Then add in the eggs and mix until fully incorporated. While that mixes, mash your banana's with the lemon juice (this helps keep the banana's fresh). Pour into the egg mixture along with the vanilla and sour cream. Mix on medium speed until fully combined. In a large bowl whisk together the flour, baking powder and soda, salt, cinnamon, and nutmeg. Then with the mixer on low, add in the flour mixture 1/2 cup at a time until fully incorporated and thick. Then using a spatula fold in the chocolate chips. Coat your bundt pan with cooking spray and flour, then using your spatula gently spread the batter into the pan evenly, then bang the pan a few times against the counter to get out the bubbles. Pre-heat your oven to 350F degrees, and bake for 50 minutes until golden and toothpick inserted comes out clean. Allow to cool in the pan, then invert onto a serving dish and sprinkle with powdered sugar.
This was so incredibly easy, and fun to make. My little sous chef was helping me with everything, and loved tasting this at each different stage. I can't wait to make this again with cinnamon chips next time, or even add a chocolate glaze to the top of this one... Yum! 5 stars.