I’m guilty of buying bananas thinking that I will be good and eat them all before they start to over-ripen….who isn’t!?!? Fast forward a few days past purchasing and you’ve got four bananas that are begging to be used. This was me yesterday! Just like that, it was time for baking. I have a really tasty and trusted banana bread recipe that I normally use, but I really wanted to try something new. I checked out a bunch of sources, but settled on bundt cake recipe that can be found here. I modified the recipe just a tad to suit my liking. I’m loving the base of this recipe and am looking forward to trying some variations.
Here’s what you’ll need for the cake:
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, softened
2 cups sugar
1/2 cup vegetable oil
1 cup plain Greek yogurt
4 large bananas
Steps to follow:
- Preheat oven to 350 degrees and throughly spray a 10-inch bundt pan with cooking spray.
- Combine flour, baking soda and baking powder in a bowl. Set aside.
- Cream butter and sugar with a mixer until combined.
- Beat in eggs. Once mixed well, add oil.
- Stir in a third of the flour mixture, then add yogurt.
- Continue to add another third of flour mixture, then add banana.
- Mix in the rest of your flour mixture.
- Spread batter into pan and bake for 60 minutes, or until a toothpick comes out clean.
- Cool cake in pan for 20 minutes, then turn onto wire rake to finish cooling.
- Pour Chocolate Ganache over top and let naturally cover cake, enjoy! 🙂
Here’s what you’ll need for the ganache:
8 ounces semi-sweet chocolate chips
1/2 cup heavy cream
Steps to follow:
- Place chocolate chips in a medium bowl, set aside.
- Heat heavy cream over medium heat until bubbles just start to form on top.
- Pour heavy cream over chocolate chips and let stand for 30 seconds.
- Whisk mixture until smooth.
I think you’ll find that it is relatively quick and easy to make, and has the option to be very versatile. I hope you enjoy this cake as much as I do! 🙂