Welcome to my first post as “CMart Cooks.” As I was pondering what recipe I should share first, I thought, why not the cake that I’m still eating?
Earlier this week I had a “baking don’t.” It was a shame as it involved apples from our tree. (Sorry, David!) To redeem myself, I baked a banana chocolate chip cake the easy peasy way-using cake mix. I know, please don’t judge. I got the idea for this experiment when a friend of mine posted she was looking for an easy pumpkin bread recipe and a friend of hers replied she should try spice cake mix and a can of pumpkin. Genius! As I looked at the 2 ripe, lonely bananas on my kitchen counter, it came to me:
BANANA CHOCOLATE CHIP BUNDT CAKE
2-3 medium sized very ripe bananas
1 box of your choice brand of a yellow cake mix (I used a Super Moist version.)
1/4 cup applesauce
1/2 cup of Nestle Tollhouse Chocolate Chips (or more if you desire)
Preheat oven to 350 degrees.
Grease a Bundt cake pan.
Mash bananas and set aside.
Mix cake mix, eggs and applesauce together with an electric mixer.
Add in the mashed bananas until incorporated into the batter.
Right before you’re ready to pour batter into the pan, add the chocolate chips and mix by hand.
Pour into the cake pan.
Bake for approximately 45 minutes or until toothpick inserted towards the middle comes out clean. Let cool before removing from pan. If you want to use a cooling rack, feel free. I just left it in the pan until it was completely cooled and then I removed it.
It looked very rustic and I debated whether to glaze it or leave as is. I glazed.
1/2 cup confectioners sugar
1 tablespoon milk
Whisk together. Drizzle over cake.