The banana bundt cake with dark chocolate chips is a fragrant and very soft dessert that is prepared in just 5 minutes, without butter, by putting all the ingredients in a blender. I had some ripe bananas to use up and wanted to make a nice bundt cake for breakfast. Soft and rich in chocolate chips that do not sink during baking, the banana bundt cake is nutritious and tasty, perfect even for a snack or at the end of a meal, with lots of fresh fruit, truly amazing!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 22 cm mold
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsp vegetable oil
- 1/2 cup chocolate chips
- 3 1/2 tbsp milk
- 3 bananas
- 2 eggs
- 1 packet baking powder
- to taste lemon juice
- to taste vanilla
- to taste powdered sugar
- half a banana and chocolate chips for decoration
Steps
The banana bundt cake with chocolate chips is very simple and quick to prepare, first peel the bananas and put them in a food processor, add the sugar, a few drops of lemon juice, the eggs and blend until you get a creamy and homogeneous mixture.
Add the vegetable oil, the vanilla and blend again.
Pour the mixture into a bowl with the flour, add the milk, the baking powder and stir, then incorporate the dark chocolate chips.
Transfer the batter to a greased (or oiled) and floured cake pan, decorate, if you want, the surface with thin slices of banana, chocolate chips and bake the banana bundt cake in a preheated oven at 350 degrees Fahrenheit for about 40 minutes, do the toothpick test to check for doneness.
Finish the banana bundt cake with a light dusting of powdered sugar.
Advice:
The banana bundt cake with chocolate chips can be stored at room temperature for 3/4 days. If you don’t want to add chocolate chips, no problem.
Other banana dessert recipes HERE
