One of my coworkers recently told me she was tired of coming to my blog and seeing green beans. While they were delicious, I've decided to post something new, just for her. And you all get to reap the benefits, because this cake is delicious!
In case you didn't know, the best week of the year is going on right now. Not only is it the week leading up to my birthday, but it's the week before my 1st Mother's Day as a mom, and, best of all, It's Frappy Hour week! The lovely people at Starbucks bless us with a week of half-price Frappuccinos from 3-5pm each year. And I have to admit that I've been each day since the promo began. Since everyone else and their mom is also going, the drive-thru line is a mile long, and I'm forced to go get my coffee inside, where I'm tempted by the pastry case. Specifically, the Reduced-Fat Banana Chocolate Chip Cake.
Back in the days of my barista service, this cake was introduced (along with the banana mocha frappuccino, which was actually delicious!) and I took my job of cutting up samples for patrons (okay, myself) very seriously! I loved this cake then, and I love it now. But rather than spend $3 on one slice, I decided to use up the browning bananas at home and make this cake for free with pantry staples. It was moist, chocolatey, and subtly flavored with banana. It goes perfectly with my 4 o'clock coffee frappuccino pick-me-up!
For the recipe, I went to a trusty source, Dorie Greenspan! I used her Banana Bundt Cake and simply added a handful of chocolate chips!
Banana Chocolate Chip Bundt Cake
a few slight changes from Dorie Greenspan's Baking From My Home to Yours
3 cups all-purpose flour
2 tsp. baking soda
2 sticks salted butter, at room temperature
2 cups sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
4 ripe bananas, mashed (1 1/2+ cups)
1 cup sour cream or plain yogurt
1 cup semi-sweet mini chocolate chips
Preheat oven to 350*
Butter a 12 c. bundt pan and set aside.
In a stand mixer with the paddle attachment, beat butter and eggs until light and fluffy, about 2 minutes.
Add eggs one at a time until mixed well, then add vanilla and bananas.
Turn mixer off, scrape down sides.
Add the baking soda and sift in half the flour.
Beat until absorbed.
Add the sour cream, then the rest of the flour and beat until just absorbed and batter is no longer curdled.
Turn the mixer off, fold in chocolate chips.
Pour batter into bundt pan and smooth out top with a spatula.
Bake 60-75 minutes, until a knife inserted into the center comes out clean.
Transfer to a wire rack and cool for 10 minutes, invert on a place and cool to room temperature.
