Chocolate Banana Bundt Cake
Ingredients
- Baking spray
- 226g unsalted butter (8 ounces; 2 sticks)
- 42g natural cocoa powder (1 1/2 ounces; 1/2 cup)
- 7g (1 tablespoon) instant espresso powder
- 1 cup (240ml) water
- 283g all-purpose flour (10 ounces; about 2 1/4 cups)
- 426g dark brown sugar (15 ounces; 2 cups)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 340g coarsely mashed ripe bananas from 3 medium bananas (12 ounces; 1 1/2 cups)
- 113g sour cream (4 ounces; 1/2 cup), at room temperature
- 3 large eggs, at room temperature, lightly beaten
- 2 teaspoons pure vanilla extract
- 57g walnuts (2 ounces; 1/2 cup), chopped
- 7g (1 tablespoon) confectioners' sugar
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 350°F (175°C). Using baking spray, grease Bundt pan. In a medium saucepan, combine butter, cocoa powder, espresso powder, and water. Bring to a boil over medium-high heat, stirring with a heat-proof flexible spatula, until mixture is homogeneous, about 2 minutes.
- 2
In a large bowl, whisk flour, brown sugar, baking powder, baking soda, and salt to combine. Whisk in cocoa mixture, followed by bananas, sour cream, eggs, and vanilla, until smooth. Using a flexible spatula, fold in walnuts.
- 3
Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
- 4
Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar using a fine-mesh strainer and serve.
