Time to Prepare: @ 1 hour
Skill required: A sweet tooth
1-1/2 sticks (12 tablespoons) unsalted butter at room temperature
1 cup sugar
3 large eggs
2 teaspoons vanilla
2 medium mashed VERY RIPE (turned black) bananas
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup buttermilk (see substitutions below)
1 cup + 3 tablespoons semisweet chocolate morsels
1/2 teaspoon confectioners' (powdered) sugar
1. Preheat oven to 350 degrees.
2. Lightly butter a fluted 10-cup Bundt pan and set aside.
3. In a large mixing bowl, beat together butter and sugar until very soft, pale and fluffy.
4. Beat in eggs one by one and then add vanilla.
5. Add mashed bananas; batter may look speckled and grainy.
6. Gradually stir in flour, baking powder and baking soda and beat on medium until well mixed.
7. Add buttermilk and mix until batter is smooth.
8. Fold (do not beat) chocolate morsels into batter.
9. Scrape batter into Bundt pan.
10.Place pan ON a baking sheet in oven and bake until a tester (use a toothpick - do NOT use your finger!) inserted into cake comes out clean (except for melted chocolate) - about 45 minutes.
11.Cool cake in pan for about 10 minutes, then unmold onto a serving plate.
12.Allow to cool another 15 minutes, then dust with confectioners' sugar that you have SIFTED.
13.Serve warm or at room temperature.
Yield: 10 - 12 servings.
Substitutions:
Splenda works fine in this recipe.
Do not use pastry flour. It is too light and combined with the melted chocolate, will make the cake too gooey to cut.
I have substituted half & half (or cream) in place of buttermilk; it works but makes the cake extra rich. Sweet evaporated milk is just tooooo sweet.
You can use milk chocolate morsels. Do NOT use butterscotch morsels - butterscotch and bananas are not a terrific combination BUT you can use peanut butter morsels - swoooooonnnn - to die for!
Instead of dusting with plain ol confectioners' sugar... dribble a bit of chocolate sauce on cake or ... mix confectioners' sugar with 1/4 - 1/2 cup boiling water. Add the sugar by tablespoon until thick enough to dribble on cake.
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