Banana Bread | Banana Bundt Cake
A very moist and flavorful banana bread, with the addition of chocolate for a bit of crunchiness.
Ingredients
- 380 g flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 250 g butter room temperature
- 220 g sugar I used light brown sugar
- vanilla
- 2 large eggs or 3 small
- 4 big or 5 small very ripe bananas
- 200 g sour cream or Greek yogurt
- 200 g chocolate
Instructions
- Preheat the oven at 180 °C.
- Butter the pan of your choice (Bundt, bread pan, rectangular pan), and dust with flour.
- Mix the flour with salt, baking soda and baking powder.
- On a plate, smash the bananas with a fork,
- Chop the chocolate.
- Separately, using a whisk or a hand mixer, beat the butter with the sugar and vanilla.
- After it gets fluffier and creamier, add one egg at a time.
- Add the banana.
- Using a spatula, and folding motion, add alternately the flour mixture and the sour cream/yogurt.
- Mix fast and only until the flour is almost incorporated. Do not overmix, the texture of the cake will be too dense.
- Add the chocolate and fold a few times.
- Pour the batter into the baking pan of your choice and bake around an hour.
- The cake is done when a toothpick or knife inserted in the middle of the cake comes out clean.
- Cool for 5 minutes in the pan, then flip it on a cooling rack and cool completely.
- It tastes better the second day if you feel you can wait for it.