Ingredients
- Vegetable oil for greasing pan
- 1 ½ sticks (12 tablespoons) unsalted butter at room temperature
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 scant cup (2 medium) mashed very ripe bananas
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup butter milk
- 6 ounces (1 cup plus 3 tablespoons) semisweet chocolate morsels
- ½ teaspoon confectioners’ sugar
- Nutritional Information
Nutritional analysis per serving (10 servings)
426 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 5 grams protein; 93 milligrams cholesterol; 96 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Heat oven to 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
- Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
- Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
- Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners’ sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.
1 hour
Dining and Cooking