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Banana Chocolate Chip Bundt Cake

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Banana Chocolate Chip Bundt Cake For when you need to spice up your life

Banana Chocolate Chip Bundt Cake

This bundt cake was a hit with my family.

The tasty banana and chocolate cake is a slice of heaven you can hold in your hand.

I witnessed them pass through the kitcehn in one swift move as they grabbed a slice and went on their way.

It was a complete joy to watch this in person.

I always found a bundt cake to be the perfect choice to keep the leftovers fresh and moist.

But I must confess, in my family the leftovers never last past dinner. If I make the cake in the morning they don;t even last THAT long!

These ARE THE INGREDIENTS YOU WILL NEED:

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 bananas Medium, ripe
  • 2 cups flour
  • 1 cup whole wheat flour
  • 2 tsp baking power
  • 2 tsp baking soda
  • 1 cup sour cream
  • 1 tsp cinnamon
  • ½ cup brown sugar
  • 2 cups chocolate chips

These are the INSTRUCTIONS For preaparation:

  • Preheat oven to 350F
  • Cream together butter and sugar.
  • Add eggs one at a time and beat until smooth.
  • Add vanilla and bananas; mix until smooth.
  • In a separate bowl, sift together flour, baking powder and baking soda; add to banana mixture alternately with sour cream, ending with dry ingredients.
  • Spread half the batter into a bundt pan.
  • Combine cinnamon and brown sugar.
  • Sprinkle half of the mixture over the batter in pan.
  • Top with half of the chocolate chips.
  • Repeat layers. Bake in preheated 350F oven.
  • Bake for 50 minutes.

NOTES

Additional tips:

Reduce the fat content by replacing half of the butter with unsweetened applesauce.

You can also try using buttermilk instead of sour cream. The cake will still look and taste great.

The original recipe is loaded with butter and sugar.

To maintain the great taste and make it a bit healthier I altered the recipe.

I kept the original portion of butter but the sugar was greatly reduced.

Also some of the all-purpose flour was replaced with whole wheat.

The chocolate chips were a tiny bit sweet (did I really say that?) so you may want to cut down the portion a bit. There will still be plenty of that chocolatey goodness to go around.

I hope you enjoy this twist on an old favorite. I know we did!

Banana Chocolate Chip Bundt Cake For when you need to spice up your life

Banana Chocolate Chip Bundt Cake

The original recipe is loaded with butter and sugar. To maintain the great taste the original portion of butter was kept the sugar was greatly reduced. 
4.8 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: banana, chocolate chip
Method: Bake
Skill Level: Basic
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Adjust Servings: 12
Calories: 250kcal
Author: Marilyn

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 bananas Medium, ripe
  • 2 cups flour
  • 1 cup whole wheat flour
  • 2 tsp baking power
  • 2 tsp baking soda
  • 1 cup sour cream
  • 1 tsp cinnamon
  • ½ cup brown sugar
  • 2 cups chocolate chips

Instructions

  • Preheat oven to 350F
  • Cream together butter and sugar.
  • Add eggs one at a time and beat until smooth.
  • Add vanilla and bananas; mix until smooth.
  • In a separate bowl, sift together flour, baking powder and baking soda; add to banana mixture alternately with sour cream, ending with dry ingredients.
  • Spread half the batter into a bundt pan.
  • Combine cinnamon and brown sugar.
  • Sprinkle half of the mixture over the batter in pan.
  • Top with half of the chocolate chips.
  • Repeat layers. Bake in preheated 350F oven.
  • Bake for 50 minutes.

Notes

Additional tips:Reduce the fat content by replacing half of the butter with unsweetened applesauce. You can also try using buttermilk instead of sour cream. The cake will still look and taste great.
© MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 250kcal (13%) | Carbohydrates: 35g (12%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 7g (35%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 50mg (17%) | Sodium: 240mg (10%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  1. blankTeresa says

    This cake would definitely be a hit around my house, unfortunately especially with me…. oh well, I’m making it anyway! Thank you so much for sharing it with us on the #BloggingGrandmothersLinkParty. Shared on social media!

    Reply

    • blankMarilyn says

      I am looking for a healthier way to make this but unfortunately messing with my chocolate is a deal breaker! Do something special for yourself today and enjoy your week!

      Reply

  2. blankCarol ("Mimi") says

    Looks yummy! Bananas and chocolate — two of my favorite things. Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

    Reply

  4. blankClearissa Coward says

    I can just imagine a slice of this heaven while still warm with a scoop of Breyers ice cream on top. Oh I’ve gotta go to the gym for just thinking that. 🙂 Looks yummy. Thanks for sharing at #BloggingGrandmothersLinkParty.

    Reply

  7. blankDonna says

    Delicious! I could use a piece of that cake right now for a bedtime snack! Thanks for sharing #BloggingGrandmothersLinkParty !

    Reply

  9. blankLeanna says

    Hi Marilyn. You amaze me with the amount of cooking you do. There is also so much variety. I really do not know how you do it. This cake looks so good.

    Reply

  13. blankMiz Helen says

    Marilyn, this cake looks fabulous, we will love it! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply

  17. blankBeverly says

    You an I were on the same wave length last with our banana breads with chocolate chips. Yours looks so good. I need to try it in a bundt ban next time.
    Hugs,
    Bev

    Reply

  20. blankLaurie says

    Mmmm. . this is tempting me today! I love banana anything. Thank you for bringing your awesome recipes to the party Marilyn! Pinning to share.

    Reply

  22. blankGentle Joy Homemaker says

    I do need to make a bundt cake… I have never done that, which is shocking w/ all of the baking I have done and still do. I even have a bundt pan… I just need to use it! This recipe looks good. 🙂

    Reply

  24. blankLisa says

    Banana and chocolate–what could be better? I love that you have taken such a rich dessert and made it less fattening. Can’t wait to give it a try.

    Reply

    • blankMarilyn says

      Thanks Lisa. I am trying to rework all my recipes to be healthier. It seems it takes forever as you can only cook so many things a day! Have a wonderful week!

      Reply

  25. blankMelissa Ruddy says

    Sounds delicious and a great way to us ripe bananas. I actually prefer to switch out some of the butter with applesauce now. I think it makes for a moister cake. Good tip.

    Reply

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