Banana Chocolate Bundt and the Weekly Menu

I had some overripe bananas on my counter that were beginning to attract fruit flies.  It was time to take action!!  I turned them into a delicious cake to serve my brother and his wife, who were visiting from California.

This cake served as dessert one evening, breakfast the next morning, and a snack later in the week.  They left to go back home earlier this week, but I have sweet memories of their visit and this cake.

Today is our eldest daughter Amy's birthday.  We are taking her out for dinner tonight to celebrate.  Tomorrow, we are going to see the Angel Face and her brother.  We will stop in to see Roz, who had a successful knee surgery on Friday, and drop off the same dinner we are taking to Jessica's. 

Monday, I am going to visit my friend, Sister MaryAnn, and Frank is staying with Roz as she heals.  Tuesday, we are having a family photo shoot with My Marina, Devin, and Little Miss and Mr. M. We are going out to dinner afterward. On Thursday night, we are going to see Maybe Happy Ending and will have dinner before the show. You'll find the recipe for this scrumptious cake below my weekly menu.

Saturday

Out for dinner for Amy's Birthday

Sunday Supper

Butternut Squash and Apple Soup

Chopped Fall Salad with Chicken

Whole Wheat Dinner Rolls

Jack O' Lantern Brownies with Orange Frosting

Monday

On our own

Taco Tuesday

Out to dinner after photo shoot

Wok Wednesday

Beef and Broccoli

Steamed Rice

Thursday

Out for dinner before the Theater

 

Friday

Tandoori Chicken

Chana Pulao

 

Yield: 12 servings

Author: Wendy Klik

Banana Chocolate Bundt Cake

Chocolate swirls in banana batter, topped with extra chocolate ganache.

Prep time: 15 MinCook time: 75 MinTotal time: 1 H & 30 M

Ingredients

• 8 oz. chocolate chips ( I used Ghirardelli)
• 1 c. heavy cream
• 3 c. flour
• 1 1/2 t. baking powder
• 1 t. baking soda
• 1/2 t. cinnamon
• pinch of salt
• 1 1/2 sticks butter, room temperature
• 1 c. sugar
• 1/2 c. brown sugar, packed
• 3 eggs, room temperature
• 2 t. vanilla
• 3 very ripe bananas, broken into pieces
• 1 1/3 c. buttermilk

Instructions

1. Place the chocolate chips in a bowl. Heat the cream to a simmer and pour it over the chocolate chips. Gently whisk until smooth. Set aside.
2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream the butter with both sugars in the large bowl of a stand mixer, fitted with the paddle attachment, until smooth and fluffy. Add the eggs and vanilla and mix until the batter appears curdled, scraping the sides as needed.
4. Add the bananas, a piece at a time, until incorporated into the batter. Turn the mixer to low and stir in 1/3 of the buttermilk until incorporated. Stir in 1/3 of the flour mixture, until combined. Repeat twice until all ingredients are incorporated.
5. Pour half the batter into a baking-spray-treated Bundt pan. Dollop half of the chocolate on top and swirl with a butter knife or skewer. Top with remaining batter and bake in a preheated 350* oven for 60-75 minutes, until a skewer inserted into the cake comes out clean.
6. Let cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
7. Once cooled, place the cake on a cake plate or platter. Microwave the remaining chocolate in 10-second intervals, stirring after each, until thinned enough to pour and drizzle over the cake.

Nutrition Facts

Calories

537

Fat (grams)

26 g

Sat. Fat (grams)

16 g

Carbs (grams)

71 g

Fiber (grams)

2 g

Net carbs

69 g

Sugar (grams)

42 g

Protein (grams)

6 g

Sodium (milligrams)

313 mg

Cholesterol (grams)

97 mg

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