Chocolate Banana Bundt Cake Recipes Recipes Recipe For Banana

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
• Mix together dry ingredients, set aside.
• Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
• Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
• Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
• Cool slightly then remove from pan.
• Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
• Note:.
• I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.

BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
• Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
• Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
• Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge - if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
• Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.

VERY CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
• Mix bananas, oil, and eggs in a bowl until fully combined. Add cake mix and blend thoroughly using an electric mixer. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Let cake cool completely, about 1 hour 30 minutes. Sprinkle with confectioners' sugar.

CHOCOLATE CHIP ALMOND BANANA BUNDT CAKE

Steps:

• Preheat oven to 350ºF (177ºC).
• In a large bowl, using a whisk or a hand mixer, mix butter, sugar, bananas, eggs, milk, almond extract, vanilla extract and sour cream. Stir in flour, baking soda, baking powder, cinnamon and salt.
• Fold in chocolate chips.
• Spread batter into a well greased 10-inch bundt pan.
• Bake 55 to 60 minutes or until cooked all the way through (use a toothpick or knife to check that it comes out clean). Allow the cake to cool for 20 minutes in the pan before removing from the pan and garnishing with powdered sugar.

CHOCOLATE-BANANA BUNDT CAKE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
• Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
• Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
• Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.

CHOCOLATE BANANA BUNDT CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350°F. Butter a 9-inch square or round cake tin.
• In a medium bowl, mix together the flour, cocoa powder, baking soda, cinnamon and salt.
• In a large bowl cream together the butter and sugars with an electric mixer. Beat in the eggs one at a time. Mix in the vanilla, then beat in the mashed banana.
• Turn the flour mixture into the banana mixture in two batches and stir until just blended. Mix in the chocolate chips until evenly distributed.
• Scrape the batter into the pan, smooth the top and bake for about 30 to 35 minutes, until a wooden skewer either comes out clean or with a little bit of melted chocolate from the chips. The top of the cake should feel springy but firm.
• Cool in the pan on a wire rack for 10 minutes, then turn the cake out of the pan and finish cooling, upright, on the wire rack. Did you know? If you're trying to avoid over-ripening bananas , store them at room temperature until they are ripe. Avoid exposing them to heat as this will speed up the ripening process. Do not place bananas in the fridge before they are ripe. This can actually have a reverse effect and turn your banana peels brown faster. This occurs because the cold causes the cell walls to break down prematurely, which allows the production of melanin, turning bananas completely black. Contra-intuitively, the inside of the banana will still not be ripe since the cold inhibits the ripening process of the fruit.