
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.
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