Hands up if you almost always have bananas that no one wants to eat but aren't quite "bad enough" to throw away yet. If this is you (it's me), then this recipe is what you're looking for!
I waned to share a few tips when you're baking this, but if you're a regular baker or feel like walking on the wild side, you can jump straight to the downloadable recipe card here.
1. Make sure to bother with the temp setting changes and don't let yourself open the oven door. It makes a huge difference for a heavy cake like this one.
2. Don't over mix! Over mixing over develops the gluten in flour and can lead to a cake that feels like a brick made of rubber. Mix away before you add the flour. Go crazy with it. But after, oh man, I'm telling you now, don't even do a few more finishing off stirs. Don't chase down those few little crumbles of flour. Just put the spatula down and step away.
3. Rest the batter. Since you are going to be so super good about not over mixing, take the time to let the batter rest in the pan ((I used this one)) before you put it into the oven. The moisture will permeate any dry spots that were left behind!
4. Take the time to coat the chips in flour. Have you ever baked something and all of the berries/chocolate chips/nuts have sunk to the bottom? This tiny extra step will help you keep your goodies spread evenly through your bake. Like this >>>
5. My friend Sarah claims that this "frosting" is terrible and will offer to lick it off of your slice for you. Seriously. Every time. That said, my guys and I are not the kind of people that like super sweet things. Buttercream is gross. End of story. So when I wanted to top this already sweet treat with SOMETHING, I kept it simple and the flavors big. Here's how you do it. Plop a spoon full of your favorite creamy peanut butter into a microwave safe bowl. Break up some of your favorite dark chocolate into the bowl. ((I use the Lindt Excellence 70% dark chocolate bars ALL THE TIME.)) Microwave it in 20 second increments stirring in between until it's melted and smooth. Allow this to cool until its thick. I you spoon it over a slightly warm cake, it will melt into the most beautiful thick and drippy ganache. If your cake is too hot, it will melt into the cake instead of staying on top. Don't rush it.
If you have questions, leave me a comment! Otherwise, happy baking. Oh! If you're in the market for a good bundt pan, I really do like this one. If you make a purchase from this link, I earn a little moula so I can order more chocolate. So thanks!
xoxo
Megan
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