Chocolate Banana Cake

I had some ripe bananas that needed to be used up. Generally I can eat them all before they get too ripe but since I was stuck home because of the snow I forget to eat them. I usually like to take them to work with me. Anyways I was looking for a banana bread recipe but I stumbled across this recipe at Dragon's Kitchen. I knew I had to give it a try and am I glad I did. I didn't make the glaze for the cake but I'm sure it would be a good with it as well.

Chocolate Banana Cake

Adapted from Dragon's Kitchen

2 1/4 cup AP flour

2 1/2 teaspoons baking powder

1/2 teaspoons baking soda

Pinch of salt

1/4 cocoa powder

3 large eggs

1 cup sugar

3/4 cup butter, melted

1 tablespoons vanilla extract

3/4 cup sour cream

4 medium ripe bananas, mashed

1/2 cup chocolate chips, melted and cooled slightly

Preheat oven to 325 degrees F. Generously grease and flour a 10-inch bundt pan.

In a bowl, sift the flour with baking powder, baking soda, salt and cocoa powder; set aside.

In a large mixing bowl, beat the eggs until they are light in color and fluffy. Gradually add the sugar. Add butter and vanilla extract and mix well.

With the mixer on low speed, beat in the sifted dry ingredients in 3 additions, alternating with the sour cream. Fold in bananas and melted chocolate into the cake batter until completely combined.

Pour the batter into the prepared bundt pan. Bake for 55 to 60 minutes or until a tooth pick comes out clean. Invert the cake onto a cooling rack and allow the cake to cool completely.

Enjoy!