Another cake I’ve been wanting to try as a bundt for a while and this tasted amazing. I’m not a big lover of bananas and this is definitely the best way to eat them. The cranberries and raisins made the cake full of flavour and the addition of dark chocolate chips finished this bundt off perfectly. Definitely a big hit with Mr C!
To make this as a 2lb loaf cake halve the ingredients.
8oz dark brown muscovado sugar
8oz light brown muscovado sugar
8oz softened butter
16oz self raising flour
2 teaspoons vanilla essence
2 tablespoons of vanilla yogurt
5 overripe bananas – mashed
100g dried cranberries
100g dark chocolate chips
You can swap and change the dried fruit/chocolate content as you wish… would be nice with white chocolate chips, apricots and sultanas. Nuts would also work well, try chopped pecans, walnuts or almonds.
Grease and flour a large bundt tin.
Preheat the oven to 170 degrees.
Cream the sugar and butter together until light and fluffy, add the eggs one at a time mixing gently in between.
Add the flour in two parts mixing well, followed by the yogurt and vanilla essence.
Beat in the bananas until well combined.
Gently beat in the fruit and chocolate.
This cake took 1 hour 10 minutes to bake.
Allow to cool then remove from the tin.