Tuesday, October 20, 2015

Susan's Chocolate-Banana Bundt Cake - So Easy and So Good!

I have just realized a major disadvantage to the “empty nest.” When my youngest child goes off to college, I will be baking for less people. 

 I love to bake, but I have a sweet tooth and it is best when there is only a small amount of cookies, bars, pies, or cake available for me to consume!

Chocolate Banana Bundt cake is easy and good


Knowing that soon I will not be hosting teenagers as often, I am trying to take advantage of each time my son has a group of friends over. It is the perfect situation: I get to enjoy baking, and whatever treat I make will be pretty well gobbled up - instead of being leftover to tempt me!

A few weeks ago, I knew a group of teenagers would be arriving at our house in a few hours. It was a busy day, and I didn’t have a lot of time. Cookies were too labor intensive - I needed something I could mix up quickly and pop in the oven. I decided to make a bundt cake from a cake mix.

My favorite bundt cake recipe was written down for me by a friend years ago, after I begged her for the recipe of the cake she had just served me! One of the ingredients is a large box of instant chocolate pudding. Searching the shelves of my pantry, I realized the only flavor of instant pudding that I had on hand was Banana Cream Pie.

Using the banana flavored pudding gave me an idea of a way to make the recipe just a little more healthy. I had some very ripe bananas, so I mashed one up and substituted it for one of the 4 eggs listed on the original recipe.

Once the cake was baked and cooled, I decided to glaze it with a banana-chocolate glaze and then sprinkled it with a little confectioners sugar.

The result was a dense, rich and almost sticky cake, with a nice depth of flavor. The banana taste is detectable, but not overpowering. My son’s friends all gave the cake their seal of approval, and more than one of them made the comment, “This is SO good.” 

The cake quickly disappeared, but the next time I have ripe bananas I might just have to make another one!

Every bite of Chocolate-Banana Bundt Cake is filled with melted chocolate chips

Here's the recipe - enjoy!


Susan's "SO Good" Chocolate-Banana Bundt Cake


CAKE
Preheat oven to 350 degrees F. 
Grease and flour a bundt pan.

Ingredients:
1 Butter Fudge Cake mix 
1 large box (5.1 oz.) Banana Cream Instant Pudding 
3 eggs
1 medium very ripe banana, mashed
1/2 cup oil
1/2 cup water
1 cup greek yogurt, plain (or sour cream)
12 oz. semisweet chocolate chips

Method: 
1.  In a mixing bowl, stir until combined:  cake mix, instant pudding, eggs, mashed banana, oil and water.  Beat on medium for 2 minutes until well blended.
2. Fold in greek yogurt (or sour cream) and chocolate chips.
3. Pour mixture (it will be thick) evenly into prepared pan.
4. Bake in preheated (350 degree F.) oven for 50 - 60 minutes, until tester comes out clean and cake is pulling away from sides of pan.
5. Cool on a rack.
6. Serve plain, or top with glaze and/ or a dusting of confectioners sugar.


Chocolate plus banana equals an amazing cake!

GLAZE
Ingredients:
1 Tbsp. mashed banana
1 Tbsp. chocolate syrup
3/4 - 1cup confectioners sugar

Method:
1. Whisk all ingredients, gradually adding confectioners sugar, until glaze is still thick but a consistency that can easily be poured in a stream over the cake.

To Glaze the Cake:  
1. Place rack with cake over a cookie sheet to catch the drips
2. Pour a thin stream of glaze back and forth around cake, so it drizzles down both the inside and the outside. Try to pour near the top of the cake, so only a minimal amount of glaze drips off before it hardens.  
3. Once glaze has set, I like to lightly dust the entire cake with confectioners sugar.


Serve this cake with milk or coffee

Did you notice my moose napkin rings? I guess in Montana, you really never do know when you will come across a moose!


What is your favorite version of chocolate cake?

This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!

9 comments :

  1. This looks so good Susan. I love the idea of adding ripe bananas - I have those available all the time! Will definitely be giving this recipe a try!

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    1. I am making it again today Lana, to take to a pot luck. I, too, always have ripe bananas! I freeze them for smoothies when I get too many.

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  2. Yum! This is going on my must bake list!

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    1. I'm happy to return the favor Carlee - I have gotten so many good recipes from you!

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  3. I am carefully not looking at the pictures OR the recipe. With only me at home at the moment this is waaaay too much temptation.

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    1. Hence my comment about baking a lot now while I have teenagers to feed ... I may have to start taking baking to the homeless next year!

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  4. Darn! I just went on a diet! I still might have to make this one, though. I usually cut cakes and pies into individual servings, wrap and then freeze. Then it is not in the kitchen each time I go there. I am always having to "even up" the cut edges! I love the napkin ring. Also...I love the plate. Do you have a whole set of dishes like that? If so...I would love to know where you got them. I have been looking for something just like that.

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    1. I have a new rule Lynn - I can have one serving of anything I bake, and then the rest is off-limits. Food blogging is too sedentary and too tempting - I have had to ramp up my exercise as well! I love the idea of freezing individual portions!
      I do have a 12 place setting of these dishes - they have been our everyday dishes for about a decade, and unfortunately many have now gotten chipped. I do love them though the plates and bowls have different animals pictured in the center - a fish, an eagle, a bear and a moose. They were just from boxed sets I bought at Shopko many years ago. I would suggest checking there - they have a lot of "lodge-type" items.

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  5. This looks delicious! Sadly, I am horrible at baking. My oven and I have agreed to disagree.

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