17 May Banana Chocolate Bundt Cake Without Sour Cream
If you are looking for a stand out way to serve regular banana bread, this banana chocolate chip bundt cake will make it for you. It looks stunning in a cake stand for a dinner dessert, but it is one of the most straightforward recipes you can imagine because you mix everything in a large bowl, and that’s it. You only have to wait to finish baking, and voila. You will have the most delicious cake.
The only preparation here is to have all your ingredients at room temperature, all the dry ingredients previously sifted, mashed your overripe bananas and chopped your preferred nut. The good thing is that you won’t need any sour cream or cream like in other recipes. We will replace it with whole milk and a little bit of lemon juice to add an extra kick to the flavour.
Ingredients:
- Flour
- sugar
- baking powder
- baking soda
- salt
- overripe bananas
- milk
- lemon
- vanilla extract
- eggs, at room temperature
- butter
- dark chocolate
- pecans
- powdered sugar for decoration
You have to let the milk, eggs and butter to room temperature. You chopped the pecans and chocolate if you are not using chocolate chips. Finally, sift all the dry ingredients: flour, baking powder, baking soda and salt. Also, you need to mash the bananas; better if they are over ripped because they will add an extra flavour to the cake batter. Mix the milk with the lemon and set it aside for further use.
Heat the oven at medium temperature and prepare a bundt cake pan.
You need to mix the butter and sugar until they are creamy in a stand mixer or hand mixer. Add the eggs, vanilla extract and mashed bananas mixing well. Add the dry ingredients alternating with the prepared milk until you incorporate them well into the cake batter. Finally, throw the chopped pecans and chocolate. Pour the mixture into a prepared bundt pan and bake it for 1 hour. Cool it in a wire rack and sprinkle it with icing sugar to decorate.
Frequently Asked Questions:
No, you can chop chocolate or use chips, whatever is more convenient for you or what you have on hand.
This chocolate banana bundt cake is without sour cream or cream; instead, I use milk to mix with the juice of a half lemon.
You can cover the cake with plastic wrap or put it in an airtight container, and it will last for 3 days.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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