Six Banana Chocolate Chip Cake

18 June 2020 Bookmark • 0

Six-Banana Banana Chocolate Chip Cake – sure, 6 bananas in 1 cake approach it’s super soft, moist, and has strong banana taste with chocolate chips in each bite!! clean and one bowl! Now what to do with all of your ripe bananas!!

Seriously 6 Bananas

Sure, there without a doubt are 6 bananas in that loaf and on this clean one-bowl cake. Bonus factors for not having to tug out a mixer or using more than 1 bowl.

If you ever find your self with a surplus of bananas on your hands, now you know what to make.

Six Banana Chocolate Chip Cake

The cake is great smooth, soft, supremely moist, and there are chocolate chips in each chew. I choose to use mini chocolate chips in preference to full due to the fact they stay suspended better and do now not sink as effortlessly.

Why upload Pudding blend

The pudding mix serves to add a few lightness, fluffiness, and springiness. You need to apply on the spot pudding blend, no longer cook dinner and serve. I favor to use everyday and not sugar loose

You are not making pudding. rather, sincerely upload the pudding mix in conjunction with the flour and dry elements and stir it in.

INGREDIENTS:

1/4 cup unsalted butter (half of 1 stick), melted
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup sour cream or Greek yogurt (I use 0% fat Greek yogurt)
1 tablespoon vanilla extract, or to taste
6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they’re small, you may need more)
one 3.4-ounce box vanilla instant pudding mix
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt, or to taste
1 cup mini semi-sweet chocolate chips
confectioners' sugar or vanilla/cream cheese frosting, optional for serving if desired

INSTRUCTIONS:

Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.
To a large microwave-safe bowl, add the butter, and heat on high power to melt, about 1 minute. Allow the butter to cool momentarily so you don’t scramble the eggs.
Add the eggs, sugars, sour cream or Greek yogurt, vanilla, and whisk or beat with a handheld electric mixer to combine.
Add the bananas and stir or beat to incorporate.
Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, salt, and fold in with spatula or stir gently with a spoon; don’t overmix.
Add the chocolate chips and stir to combine.
Turn batter out into prepared Bundt pan (and possibly about 3/4 cup batter into a 5x3-inch loaf pan depending on exact size of Bundt pan; do not fill Bundt pan more than 2/3 to 3/4 full) and bake for about 50 to 55 minutes (and bake mini loaf pan for about 35 to 39 minutes in my oven), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your cake is getting a bit dark before the center is setting, tent with foil. Allow cake to cool in pan for about 15 minutes before turning out on a wire rack or cake stand to cool completely before slicing and serving. Optionally add confectioners' sugar or frosting, if desired. Cake will keep airtight at room temp for up to 1 week or in the freezer for up to 3 months.