Every so often I end up with a bunch of overripe bananas, which of course requires me to bake something so the bananas don't go to waste. Instead of making banana bread, I thought I would try this cake. It is a little bit lighter than banana bread, and the chocolate chips make it a little more exciting. This cake is great with a little powdered sugar sprinkled on top, and is also very good served warm.
BANANA CHOCOLATE CHIP BUNDT CAKE
Adapted from allrecipes.com
1/3 cup shortening
1 1/4 cups sugar
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Grease and flour one bundt pan.
2. In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well.
3. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in chocolate chips.
4. Pour batter into prepared bundt pan and bake for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
This post is linked to Sweets for a Saturday and A Themed Baker's Sunday.