Do I have to use chocolate chips for this chocolate banana bundt cake?

No, you can chop chocolate or use chips, whatever is more convenient for you or what you have on hand.

Do I need sour cream or cream for this recipe?

This chocolate banana bundt cake is without sour cream or cream; instead, I use milk to mix with the juice of a half lemon.

How can I preserve the moisture of the banana cake?

You can cover the cake with plastic wrap or put it in an airtight container, and it will last for 3 days.

Banana Chocolate Bundt Cake Without Sour Cream

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.

Ingredients

Scale

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

Instructions

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.

Notes

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

Keywords: Banana bundt cake, chocolate and banana cake, no sour cream banana cake