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Banana Bundt Cake

Ingredients

  • 2 cups all-purpose flour
    1 cup whole wheat flour
    2 tsp. baking soda
    1/2 tsp. sea salt
    1/2 scant cup mini choc. chips
    2 sticks unsalted butter, room temp.
    1 1/2 cups granulated sugar
    1/2 cup packed brown sugar
    2 tsp pure vanilla extract
    2 large eggs, room temp.
    1 tbs. canola oil
    1 1/2 – 1 3/4 cups mashed bananas (about 3-4)
    1 cup sour cream

Instructions

    - Generously spread cake release in 12-cup bundt pan.

  1. - Whisk flours, baking soda, & salt together; add in mini chips
  2. - Beat butter in mixing bowl until creamy. Add sugars and beat at med. until fluffy.
  3. - Beat in vanilla, then add eggs & canola oil and beat for approx. 2 min.
  4. - Add mashed bananas, mix on low speed.
  5. - Mix in 1/2 flour mixtures, once combined, mix in sour cream, then remaining flour mixture. Scrap down sides of bowl as needed.
  6. - Evenly fill bundt pan, tap pan on counter to smooth batter.
  7. - Bake at 350 for 65-75 min. until toothpick comes out clean. If browning sooner, tent with foil. Cool for 10 min. before removing from pan. once cooled, wrap in plastic wrap – it’s even better the next day. Keeps at room temp for up to 5 dadys, freeze up to 2 months.

    Well, bananas & whole wheat flour are healthy, beyond that, don’t ask.