Banana Bundt Cake Recipe with Chocolate Chunks and Dried Cranberries

If I don’t eat my bananas quickly enough – I like them on the greener side of ripe – I pop them in the freezer so I can use them to make well, something out of them. In today’s baking it was a banana bundt cake with chocolate and dried cranberries. Very yummy.

Banana Bundt Cake

Makes one 12 cup bundt cake

• 3 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp nutmeg
• 12 TBS unsalted butter, at room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 tsp vanilla
• 2 large eggs, at room temperature
• 4 very ripe bananas mashed (1 1/2 – 1 3/4 cups)
• 1 cup sour cream or plain yogurt
• 1/2 cup chopped semi sweet chocolate
• 1/2 cup dried cranberries

• Preheat oven to 350

• Grease and flour a 10 cup bundt pan

• Whisk together the flour, baking soda and baking powder in a medium bowl. Set aside.

• In a stand mixer with the paddle attached beat the butter until creamy.

• Add the sugars and salt and beat until well combined.
• Add the eggs, one at a time, mixing until well combined.

• Add the bananas – the batter will look curdled but don’t worry
• Mix in one third of the flour, followed by one half of the sour cream. Continue this way until all ingredients are incorporated.

• Stir in the chocolate and dried cranberries.

• Add the batter to the prepared bundt pan, gently tapping it a few times on the counter to settle the batter.
• Bake in the preheated oven for 60 – 70 minutes until a toothpick comes out clean.
• Cool on a wire rack in the pan for 10 minutes, then remove to cool completely

• Dust the cooled cake with powdered sugar if desired

How Was the Banana Bundt Cake?

It is a very delicious cake.

Moist, full of banana flavor and every bite or two you get a bit of chocolate or a tart, dried cranberry – or both! All in all a very delightful cake for an afternoon treat, evening dessert or just because.