Banana Chocolate Bundt Cake Without Sour Cream

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:

Banana Chocolate Bundt Cake Without Sour Cream

• Author: Valeria
• Prep Time: 15 min
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

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Description

If you are a fan of moist banana cake, this is the recipe for you because it is wet and full of flavours with the ripped bananas, the chocolate pieces and crunchy pecans. You will see that the preparation is easy; the only thing is that you have to wait to bake for an hour before trying the unique banana flavour.

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Ingredients

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• 2 1/4 cups of Flour
• 1 1/2 cup of sugar
• 1 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 4 overripe bananas
• 3/4 cup of whole milk
• the juice of 1/2 lemon
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 1/2 cup of unsalted butter, at room temperature
• 1/2 cup of chopped dark chocolate or dark chocolate chips
• 1/2 cup of chopped pecans
• powdered sugar or icing sugar for decoration

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Instructions

1. 1. Heat the oven to 170°C or 330°F with the oven rack in the middle position and prepare a 10-inch bundt pan with baking oil or butter.
   2. Chopped the pecans and chocolate and set them in a small bowl. Mix the milk and lemon juice for further use in a separate bowl. Sift all the dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt.
   3. In an electric mixer or stand mixer with a large mixing bowl, mix the butter and sugar until they are creamy. Add the eggs, vanilla extract and mashed bananas to the mixture. Beat them at medium-high speed for 30 seconds. At low rate, add the flour mixture alternating with the prepared milk. Mix until everything is well incorporated, scraping the sides of the bowl with a spatula to make sure everything is well incorporated.
   4. Pour the mixture into the prepared pan and bake it for 1 hour or until a wooden skewer comes out clean. Let it rest over a cooling rack for 15 minutes, and remove the cake from the bundt cake pan to finish cooling over a serving plate or cake stand.
   5. My favourite way of finishing this cake is sprinkling with icing sugar, but you can do a chocolate ganache, melted chocolate or caramel drizzle over it.
   6. Enjoy this chocolate banana bundt cake with a scoop of ice cream and a sprinkle of chocolate chips to elevate the dessert.

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Notes

1. you can substitute the pecans for other nuts like walnuts, almonds, etc.
2. You can use salted butter but omit the pinch of salt.

admin

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.