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Banana Chocolate Chip Bundt Cake

My cousin came over today and we decided to teach the kid how to make a Bundt cake.  This killer Bundt is so easy thanks to Anne Byrn [1], author of “The Cake Mix Doctor Returns.”  The cookbook concept is all about making great cakes starting with a mix as the base. I’m told many bakeries make their cakes this way as well.  Tempting as they looked, I used to stay away from these types of recipes because the majority of cake mixes in the grocery store contain partially hydrogenated oil – aka transfat.  I avoid that nasty stuff. Recently, however, organic cake mixes have found their way onto the shelves at my neighborhood Ralphs.  It’s in the same aisle as Betty Crocker, but contains no trans-fat. Now there’s no excuse not to cheat. If you like to bake and want rave reviews every time, I highly recommend the “Cake Mix Doctor Returns [1].”

Banana Chocolate Chip Cake (p. 282)

Prep Time: 10 mins  Cooking Time: 40 to 45 mins

Pam baking spray with flour
2 1/2 mashed bananas (use very ripe bananas)
1 package yellow or vanilla organic cake mix
1/4 cup granulated sugar
3/4 cup sour cream
4 large eggs
2 teaspoons vanilla extract
1 cup miniature semi sweet chocolate chips
3/4 cup finely copped pecans
2 teaspoons confectioners’ sugar for dusting

Preheat oven to 350 degrees. Spray Bundt cake with Pam cooking spray with flour. (If you don’t have this specific spray, use regular spray and dust with flour. Be sure to get all the nooks and crannies.) Place mashed bananas, cake mix, granulated sugar, oil sour cream, eggs and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated. Increase mixer speed to medium and beat until mixture lightens and is smooth. Fold in chocolate chips and pecans. Pour the batter into Bundt pan.  Bake on middle rack for 40 to 45 minutes until the top springs back when lightly pressed with finger. Remove cake from oven and let sit for 10 minutes.  Flip bunt over onto a plate and dust the top with confectioners’ sugar. Let cool slightly before serving. Tastes great with vanilla ice cream. Serves 10 to 12.

My kid’s favorite part of this recipe was dusting the top of the cake. I didn’t have a shaker so i put the sugar into a fine strainer and told him to “make it snow” on the cake. He had a blast!

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[1] Anne Byrn: https://cookingwithmykid.comwww.cakemixdoctor.com

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