Banana-Chocolate Bundt Cake

70 minutes Prep: 30 minutes Cook: 30 minutes

532 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1 2/3	cups	flour, all-purpose	sifted
1/3	cup	cocoa powder	dutch process
1	teaspoon	salt
2	teaspoons	baking soda
2	each	bananas	medium, ripe
1	cup	butter	or margarine, softened
1 1/2	cups	sugar
4	large	eggs
1/4	cup	sour cream
1/4	cup	milk

Directions

Preheat oven to 350 degrees.

Grease and flour 12 cup bundt pan or 10 inch angel food tube pan.

Sift flour, cocoa, salt and soda together.

Mash the bananas with fork. Cream butter and sugar until light.

Add sour cream and bananas to butter and sugar.

Beat the eggs until well blended.

In four stages, beat eggs into butter-sugar-sour cream-banana mixture.

Blend in 1/2 the flour-cocoa mixture.

Stir in the milk and remaining flour.

Mix only until evenly blended.

Be careful not to over mix batter.

Spoon into prepared pan and bake 30 minutes on the lowest level of your oven rack.

Rotate cake moving the back to the front.

Continue baking until toothpick pulls out clean from the center -

about 30 minutes more.

Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving.

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Nutrition Facts

Serving Size 166g

Amount per Serving

Calories 532 47% of calories from fat

	% Daily Value*
Total Fat 28.0g	43%
Saturated Fat 17.0g	84%
Trans Fat 0.0g
Cholesterol 171mg	57%
Sodium 638mg	27%
Total Carbohydrate 67.0g	22%
Dietary Fiber 3.0g	11%
Sugars 42.0g
Protein 8.0g	15%

Vitamin A	18%		Vitamin C	4%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pumpkin & Cream Cheese Rollups

I made this for my family and it immediately disappeared. Absolutely yummy it would be a great item to take to a bazaar or bring a dish dinner. You'll really stand out with this one. On the downside, I sprinkled confectioner's suger on the top and it "melted into" the cake when left overnight, so put the sugar on at the very last moment if you want it to look fresh. It didn't change the way the cake tasted, though.