Banana Chocolate Chip Bundt Cake

This is a fantastic cake based on Dorie Greenspan's recipe for Classic Banana Bundt Cake.  It is reminiscent of banana bread but has a finer crumb. Perfect to serve for dessert topped with a scoop of french vanilla ice cream!

I love the flavor of banana and chocolate so adjusted the recipe and added dark chocolate chips. I am also a huge fan of spices when bananas are the main player in a recipe so cinnamon and nutmeg were a must for me.  The flavors all work together incredibly well and result in an exceptionally delicious cake. Lastly, I wasn't keen on adding the required 2 cups of sugar to this recipe so exchanged it for coconut sugar.  Great results!

The source recipe hails from Dorie's cookbook "Baking From My Home To Yours"
and as with every other recipe I have tried from that book, this one is nothing short of perfection. If you don't own it yet, then this cookbook is a must!

Let's get started, shall we ?

RECIPE:  
*adapted source recipe, Classic Banana Bundt Cake, Baking From My Home To Yours

WHAT YOU NEED

3 cups all-purpose flour
2 tsps baking soda
1/2 tsp salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 sticks unsalted butter, at room temperature
2 cups coconut sugar
2 tsps pure vanilla extract or vanilla bean extract
2 large eggs, preferably @ room temperature
About 4 very ripe bananas, mashed
1 cup sour cream
1 cup dark chocolate chips

MAKE IT

PREHEAT oven to 350F
GREASE and flour a 9-10-inch (12 cup) Bundt pan.

IN LARGE BOWL, whisk together first 5 dry ingredients
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter and sugar for 3 minutes MED speed
BLEND in vanilla
ADD one egg at a time blending well after each addition
REDUCE speed to LOW and add mashed bananas
SLOWLY mix in 1/2 of dry ingredients
ADD sour cream and blend
ADD remaining dry ingredients and mix just until blended
FOLD in chocolate chips
USING rubber spatula, scrape batter into prepared pan
RAP pan on counter top once or twice to remove any air pockets in batter
SMOOTH top
BAKE for 65-75 minutes or until thin knife inserted in center comes out clean

** CHECK cake 30 minutes into baking time. If browning too much, cover top loosely with foil and return to oven baking until done

TRANSFER cake to cooling rack and let rest 10 minutes before removing from pan.
LET cool to room temperature before slicing

ENJOY!