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Banana Chocolate Chip Bundt Cake with Walnut Liquor

image3What does one do when no one eats the last 3 bananas and they get blacker and softer and spottier? You make boozy banana chocolate chip bundt cake of course! (Okay, most people will make banana bread but I like to go the extra mile!).

I sort of made this cake up on the fly, taking my favorite carrot cake recipe and substituting bananas. Of course, I had to substantially reduce the amount of sugar in the recipe because bananas are so sweet, and I also added less liquid since they are a lot wetter than carrots.

I rooted around in my pantry to see what else I could add to the cake and came up with the most obvious complement to banana – walnuts and chocolate chips. I set some of each aside for the topping. I baked the whole thing in a lovely tall blue porcelain bundt pan that I don’t use nearly often enough.

Once the cake was done, I let it cool and then poured a generous cupful of homemade Nocino, which is Italian sweet liquor made from green walnuts. It was the last of a batch I had made 3 summers ago. I whipped up a little chocolate ganache with the chocolate chips I had set aside and some heavy cream and drizzled that over the cake, and topped it all off with crushed raw walnuts.

Let’s just say, the result was ridiculously decadent.





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