chip chip hooray

Moist. I don’t have much of a story about this recipe besides letting you know that this cake was amazing to smell, incredibly moist, and I honestly ate my piece in two bites and began picking off my husband’s plate. I saved a slice for my mother-in-law and don’t even remember seeing her eating it, it was gone. This is one of my favorite bundt recipes now, only after the pecan cinnamon recipe in ‘twice as nice’. It has a nice banana flavor, a clean and clear taste without the more spiced notes that you find in regular banana bread that I don’t like very much. The semi sweet chocolate is perfect without being too sweet for breakfast—I could probably eat this every morning and you wouldn’t see me crying (you might see me plump up a little over time…).  The glaze I used is the same vanilla glaze I now always use, I will post it again at the end. I highly recommend this recipe to please the young and old alike—-because who could turn away a cute little slice of this chocolate speckled bundt?

banana chocolate chip bread
from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter 

cups sifted cake flour, spooned in and leveled
1 teaspoon baking soda
½ teaspoon salt
2 large, ripe bananas
1 teaspoon lemon juice
3/4 cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon banana extract
3/4 cup (1-1/2 sticks) unsalted butter, slightly firm
1 ¼ cups superfine sugar
3 large eggs
1 cup semi sweet chocolate chips
  • Position the rack in the lower third of the oven. Heat the oven to 350°F. Generously butter a 10-inch Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour (or spray with baking pam). Set aside.
  • In a large bowl, thoroughly whisk together the flour, baking soda, and salt. Set aside.
  • Cut the bananas into 1-inch pieces and place with the lemon juice in the work bowl of a food processor fitted with the steel blade. Process for 30 seconds, then stop the machine and scrape down the side of the bowl. Process for another 10 seconds or more, until the bananas are finely pureed with no lumps. You should have a generous cupful. Stir the sour cream and extracts into the bananas and set aside.
  • Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. Blend in the eggs, one at a time, beating thoroughly after each addition, scraping down the side of the bowl as needed.
  • Reduce the mixer speed to low and add the dry ingredients alternately with the banana/sour cream mixture, dividing the flour mixture into four parts and the liquid into three parts, beginning and ending with the flour. Scrape down the side of the bowl, then mix for 10 to 15 seconds longer. Remove the bowl from the machine, and using a large rubber spatula, fold in the mini chocolate chips.
  • Spoon the batter into the prepared pan. Smooth the surface with the back of a large soupspoon and bake for 55 to 60 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center comes out clean.
  • Remove the cake from the oven and let stand on a cooling rack for 10 minutes. Invert the pan onto the rack and carefully lift it off. As the cake is cooling, prepare the vanilla glaze. Drizzle with vanilla glaze and cover to keep from drying out.
Vanilla glaze
1 cup whisked powdered sugar
3-4 teaspoons very hot water
2 teaspoons light corn syrup
¼ teaspoon pure vanilla extract
1/8 teaspoon lemon juice
2 pinches of salt
  • Place the powdered sugar in a medium bowl. Add 3 teaspoons of the hot water, the corn syrup, vanilla, lemon juice, and salt. Stir until smooth.
  • Add 1 additional teaspoon hot water or more as needed to make a thin glaze.
  • Using a small whisk, fork, or tip of a teaspoon, drizzle the glaze over the pastry by moving the utensil rapidly back and forth to create a light coating.

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