Enjoy cake for breakfast with this light and moist banana and chocolate chip bundt cake.
1/2Clight brown sugar
2Call purpose flour
3/4Csemi-sweet chocolate chips
Preheat oven to 350°F. Grease and flour an 8-inch bundt pan well, set aside.
In a large bowl or stand mixer, cream together butter and sugars. With mixer on low, add eggs and vanilla. Add banana and mix until just dispersed throughout. Add remaining dry ingredients, minus chocolate chips, mixing until smooth. Finally stir in chocolate chips.
Transfer mixture to prepared bundt pan, evening out the batter as needed.
Bake for 40-45 minutes or until a cake tester inserted comes out clean, exposed cake is firm and golden.
If pan was greased properly, removing the cake should be easy but you can take these extra steps to ensure good results: Soak a kitchen towel with steaming hot water. Place bundt pan on wet towel for 2-3 minutes. Using a rubber spatula, carefully check that the edges of the cake are not stuck to the sides of the pan. Place a large platter or cooling rack on top of the bundt cake, using oven mitts or dry kitchen towels, carefully invert bundt pan. Remove cake pan.
Allow cake to cool completely before slicing.
Recipe makes 1: 8-inch bundt cake. *Measure bundt pan prior to beginning. This recipe calls for 1: 8-inch (6 cup capacity) bundt pan. If you have a 10-inch bundt pan, double the ingredients and monitor your bake time. An original recipe from Baked by Rachel