Fall Baking...Featuring Banana-Chocolate Chip Streusel Bundt #banana #bundt #baking #chocolatechips #streusel

When the weather finally turns cooler here in Texas, I love to fire up my oven and do a bit of baking. As you probably know by now, the only baking I do is simple recipes anyone can recreate in their home kitchen. You won't find me making anything complicated...but I guarantee the end results will be delicious! Last Friday, we experienced our first true Texas cool front of the season...and it was my Mom's birthday -- I think you see where this scenario is going. I decided to bake a her a simple Fall cake that starts with a yellow cake mix for its base. My Banana-Chocolate Chip Streusel Bundt is a great way to use those pesky overripe bananas that seem to always happen in my house. Mom loves chocolate, so I added a generous amount of semisweet chips to the cake batter. To up the ante, I added an oatmeal-based streusel to the bottom of the pan before baking the cake. The streusel definitely enhanced the Fall feel of this cake. Simply pair a slice of this bundt cake with a cup of coffee or cocoa...and you've got a delicious snack or dessert that's perfect for cooler Fall temperatures!

Banana-Chocolate Chip Streusel Bundt

adapted from Betty Crocker

Ingredients (makes 12 servings):

• 2 large ripe bananas, mashed
• 1 package Yellow cake mix
• 3 large eggs
• 2 tbs. canola oil
• 1 cup semisweet chocolate chips

For the streusel:

• 2 tbs. softened butter
• 1/2 cup packed brown sugar
• 2 tbs. cinnamon
• 1/3 cup chopped pecans
• 1/2 cup oatmeal

Directions:

Step 1: Make the streusel. Add the butter, brown sugar, cinnamon, pecans, and oatmeal to a small bowl. Combine the ingredients with a fork until the butter is incorporated and a crumbly streusel is formed. Cover the streusel and store in the fridge until you're ready to assemble the cake -- this step can be done up to a day ahead.

Step 2: Preheat oven to 350℉. Spray a Bundt pan with non-stick spray and lightly flour. Add the cake mix, eggs, oil, and chocolate chips to a large mixing bowl. Whisk until the cake batter ingredients are combined. Add the mashed banana puree to the cake batter. Whisk to completely incorporate the banana into the batter.

HINT: Toss the chocolate chips in a bit of the dry cake mix before adding. This helps ensure the chips do not sink to the bottom of the cake during baking.

Step 3: Evenly spoon the streusel in the bottom of the bundt. Carefully pour the cake batter on top of the streusel in an even layer. Tap the bundt on the counter to remove any air pockets.Bake for 40-50 minutes, until a toothpick inserted in the cake comes out with a few moist crumbs. Be sure to rortate the bundt halfway through the cooking time to ensure even baking. 

Step 4: Let the cake cool on the counter for about five minutes. Carefully invert onto a cake stand. No worries if some of the warm streusel sticks to the bundt! Simply spoon it out of the pan and onto the top of the warm cake. Slice the cake and serve warm with your choice of beverage: coffee, tea, or hot chocolate. It's also great with an ice-cold glass of milk!

Goodness...this cake is so good that you'll never miss the icing! The nutty cinnamon-infused oatmeal streusel topping bakes up like a soft oatmeal cookie. Then, you notice the banana and melted pockets of chocolate. Talk about a winner of a cake! Like many of my dessert recipes, this one's great to have in your back pocket during the busy Fall/holiday season. It's a snap to make for last-minute guests and potluck/party invitations.