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Banana Bread Bundt Cake with Milk Chocolate Drizzle

Ashley Manila
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Ingredients
 

  • 4 ounces unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs, at room temperature
  • 3 large ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup milk chocolate chips
  • 3 tablespoons whole milk

Instructions
 

  • Preheat oven to 325 degrees (F). Generously grease a bundt pan with non-stick cooking spray; set aside.
  • In the bowl of stand mixer fitted with the paddle attachment beat butter and sugars until light and fluffy - about 5 minutes. Add eggs, one at a time, beating well after each addition.
  • Add mashed bananas and vanilla extract.
  • In a seperate bowl, mix together flour, salt, and baking soda.
  • Add flour mixture alternatley with the buttermilk, beginning and ending with the flour.
  • Pour finished batter into the prepared bundt pan and bake for 55-65 minutes, or until a cake tester inserted in the cake comes out clean.
  • Cool cake in the pan for 10 minutes, then run a knife gently around the edges, and carefully turn out onto a cooling rack. Cool cake completely before cutting/ adding drizzle.
  • For the drizzle - Combine chocolate chips and milk in a microwaveable bowl. Heat in 20 second increments until chocolate has been completely melted and can be whisked into a smooth mixture. Let the chocolate mixture cool for a few minutes, then pour into a large ziplock bag and snip a small corner off one end. Generously drizzle chocolate over the cooled cake. Cut and serve!
  • Oh, and feel free to garnish with sliced bananas if you want an extra pretty presentation :)
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