One bowl, very easy and super delicious light Chocolate & Banana Bundt Cake with a twist (but no need to do the add on at the end)
- 2 1/4 cups cake flour (I only use Robin Hood Easy/Instant Blending Flour*) but regular cake flour can be used.
- 1 1/4 cups white sugar (Rogers Berry Sugar**) as well but regular white sugar can be used. I ALWAYS use Berry Sugar, as it’s super fine and easy to blend in and get a nice smooth mixture.
- 4 over-ripened (I had frozen bananas and thawed it overnight and it worked perfectly)
- 1/2 cup softened butter (I only use Becel Light / primarily plant-based***) but regular softened butter can be used.
- 2 XL eggs
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups milk chocolate chips (I used Carob chocolate) but any chocolate can be used.
Pour all ingredients, (except chocolate chips) in a large bowl or a mixer. I used my Thermomix Blender.
Once all ingredients are in the blender (or electric mixer will also work), mix at low speed until all the ingredients are properly mixed, and turn up the speed and blend for 5 minutes with an electric mixer.
As I used my Thermomix blender, I turned the speed up to the #8 setting and only kept it at 8 for 2-3 minutes and the mixture went nice white and fluffy.
Stir in the chocolate chips and then pour the dough mixture into a well-greased Bundt pan.
Bake 40 minutes at 190C / 375F, or until a cake tester inserted in the middle comes out clean. Remember as you have chocolate added, you may see some chocolate on the tester, that’s fine.
Remove from the oven and if necessary, loosen edges with a knife before and tip the cake out of the pan. I did not have the need to loosen it as it slid out of the Bundt pan.
Twist – but feel free to skip this portion
I slight twist as I decided to try something different and love to experiment (BUT no need to add this when you bake it): I had 2 lemons I had to use, so I grated the peel and added the peel of ONE lemon to the dough and kept the rest, and then added it to the lemon juice.
With this, stir in 3 tsp of Berry sugar until dissolved.
Once you have tipped the cake out of the Bundt pan and placed it on a serving plate, drizzle the sugar/rind juice over the cake.
I know, it’s a strange combination, but I love it as it does take the edge off the sweetness of the cake. If you do not feel comfortable with it, just leave the cake as is! It’s super delicious on its own.
*What is Robin Hood Blending Flour?
If you need to thicken a sauce or gravy, this is the flour for you. Milled using a special process to provide a granular flour that blends smoothly and easily into wet or dry ingredients. Best for baking: Sauces and gravies. Also suitable for most of your All-Purpose baking.
**What is Rogers Berry sugar?
Granulated Sugar is made of very fine crystals. Whether used in hot or cold beverages, sprinkled on fruits and pastries, or simply used in your everyday baking, superfine sugar dissolves instantly.
***What is Becel?
Becel is primarily plant-based meaning it uses less energy, land, and water to produce. Becel® is largely made with canola grown right here in Canada.
In the United Kingdom, Ireland, Spain, Slovakia, Poland, Czech Republic, Australia, New Zealand, and South Africa the product is sold under the name Flora, in France as Fruit d’Or, in Israel as Mazola, and in the United States as Promise.
Prepared, tried, and tested owner, EsmeSlabs from TheRecipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes.
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- Serving Size: 1
Keywords: Banana bundt cake