Chocolate Banana Bundt Cake

This is something that everytime I make it, people ask for the recipe. It is really good. The first time I had it was at My Aunt's house and my mom and I got the recipe and we have made this cake alot.

The cake is so moist and so good. The sour cream makes it a very moist cake. I of course love it with thick chocolate icing, but it can be made with a chocolate-ganache or even something simple like sifted icing sugar over top.

Cream:

1 cup of butter or marg

2 cups white sugar

Add in:

1 cup mashed banana (it is usually about 2 or 3 bananas. Use over rippened bananas)

Add:

1 tsp vanilla extract

1/2 cup sour cream

Your mixture will have a weird texture, this is normal.

Add your dry ingredients:

2 1/2 cups flour

2 tsp baking soda

1/3 cup cocoa

Then add: 1 cup boiling water.

Mix until well blended. Pour into greased pan.

I have always used a bundt pan. But this recipe will make one 9X13 or two 8-inch round pans. If you have a funky shaped pan this is a great recipe for it. My mom always makes a castle.

Bake at 350 for 45-60 minutes. Check it after 45, but it is usually closer to 60 minutes. A toothpick won't reach the centre of this cake, so I used a wooden skewer.

Let the cake cool for awhile and then turn it on to a serving plate. You have to let the cake completely cool before you ice it. You can either cool it in the pan or you can cool it on the plate.

Once the cake has completely cooled you can ice it or put on the icing sugar or the ganache. If it is not cooled the warmth from the cake will melt the topping and it won't look as nice. I used your basic butter cream icing recipe.

cream together:

1/2 cup soft butter or marg

2 cups icing sugar

1/3 cup cocoa powder

Then add:

2 tsp vanilla extract

2 tbsp milk

1 cup icing sugar

You can add more milk or icing sugar depending on the consistency that you want.

You can see how moist the cake is. If you look close enough you can even see the black flecs of banana in there.