A rich and moist bundt cake combining the flavors of banana and chocolate, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly and dust it with cocoa powder.
Using cocoa powder instead of flour for dusting prevents a white residue on the cake.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Sifting the dry ingredients ensures a lump-free batter.
In another bowl, cream the butter and brown sugar until light and fluffy using an electric mixer.
Room temperature butter creams more easily, resulting in a smoother batter.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Adding eggs gradually helps maintain the emulsion in the batter.
Mash the bananas and mix them into the wet ingredients along with the vanilla extract.
Ripe bananas are easier to mash and provide a sweeter flavor.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Overmixing can lead to a dense cake, so mix until just combined.
Fold in the chocolate chips gently.
Coating the chocolate chips in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.
Cooling slightly in the pan helps the cake release more easily.
Dust the cooled cake with powdered sugar before serving.
For a decorative touch, use a stencil while dusting the powdered sugar.
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