Let’s get this Sunday started off right. With Bundt Cake. Banana Split Bundt Cake.
Let’s do this.
Usually I bake because I want to. I find a recipe I simply must try, I get an insatiable craving for a chocolate chip cookie, or I just long for the sound of beater blades whipping butter against the sides of my old faithful KitchenAid mixer. I find baking relaxing. It’s an outlet, a time to focus my thoughts and creativity on something I can taste and touch and smell.
But occasionally I bake out of necessity. There’s the whole “we have to eat to survive thing” that sometimes gets my butt to the kitchen when I’m not really in the mood. But more often, it’s a bit of over-ripe produce or half used can of pumpkin that has me donning an apron and firing up the oven.
Such was the case with this Banana Split Bundt Cake. Bananas rarely get a chance to turn brown in this house, but when they do, they’re destined for bakedom (or for the freezer for smoothies, but that’s not nearly as fun).
I tossed around the usual ideas–banana bread, banana muffins–and even considering jazzing one of them up with some peanut butter or chocolate. But after a quick glance at the glossary of my King Arthur Flour Cookbook, I knew I had my winning recipe: Banana Split Bundt Cake.
This cake has a similar texture to a banana bread, but is made worthy of the dessert table by a ribbon of dark chocolate that runs throughout the cake and a rich fudge glaze that’s poured over the top. Plus, it’s a bundt cake, which I simply can’t seem to get enough of.
Since this is called banana split cake, I thought it would be a regular travesty not to include a little strawberry, so I added a ribbon of strawberry jam to the center.
A word of warning, this cake does require A LOT of bowls. It’s essentially made by creating three batters–a banana, a strawberry, and a chocolate–and swirling them together. This makes for one amazing cake. Unfortunately, it also makes for one huuuuge pile of dishes.
You’ll just have to trust me on this one, friends. It’s worth every soapy minute. And I’m sure there’s a husband/sibling/parent/child/creepy neighbor around that can handle those for you.
And wait…I know what you’re thinking. Isn’t this just an excuse to eat cake for breakfast?
You bet it is.
For the cake:
- 3/4 cup semi sweet chocolate chips
- 2 small very ripe banana (or about a 1/2 cup puree)
- 3 large eggs
- 1 1/2 cups sugar
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 cup strawberry jam
For the glaze:
- 3/4 cup chocolate chips
- 3 Tablespoons butter
- 1/4 cup half and half
Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan.
Place the chocolate chips in a heat proof bowl and melt them either over a shallow pan of simmering water or in the microwave. Set aside.
Place the bananas in another small bowl and mash with a fork. Set aside.
Place the strawberry jam in another bowl and set aside.
In the bowl of an electric mixer, beat eggs on high speed until they're light and foamy. Add the sugar in four separate additions, beating for about a minute between each one. Continue to beat until mixture is thick, about 5 minutes on high speed.
Meanwhile, in another large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the vegetable oil to the egg mixture, scraping down the sides of the bowl as needed. Continue to beat for about a minute on medium high speed. Stir in the buttermilk and vanilla.
Remove the bowl from the mixer and gently fold in the dry ingredients. Pour about 1 1/2 cups of the batter over the melted chocolate and stir until blended. Pour another 1 1/2 cups of batter over the strawberry jam and stir until blended. Fold the mashed bananas into the remaining batter.
Pour about a 1/3 of the banana batter into the bottom of the bundt pan, followed by the chocolate batter, another 1/3 of the banana batter, all of the strawberry batter, then the final 1/3 of the banana batter. Use a knife to gently swirl the batters together.
Bake the cake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes then invert it onto a cake plate. Allow to cool completely before glazing.
For the glaze:
- Place the chocolate chips, butter, and cream in the same heat proof bowl you used to melt the other chips. Melt over simmering water or in the microwave until mostly melted. Stir until the chips are completely smooth and melted. Allow to cool slightly before pouring over the cake. Refrigerate the cake or leave it out for several hours to allow the glaze to set before serving.
Recipe adapted from The King Arthur Flour Baker’s Companion