Chocolate Banana Chocolate Chip Bundt Cake

After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA! An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.

• Ready In: 1 hr 10 mins
• Serves: 14-16

Ingredients

• 1 1⁄4 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup cocoa powder
• 1⁄4 teaspoon salt
• 1  teaspoon instant coffee (optional) or 1  teaspoon  espresso powder (optional)
• 1⁄2 cup butter
• 1  cup brown sugar
• 2  eggs
• 1  cup banana, very ripe and mashed, about 3
• 1  cup chocolate chips

Directions

1. Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
2. Mix together dry ingredients, set aside.
3. Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
4. Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
5. Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
6. Cool slightly then remove from pan.
7. Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
8. Note:
9. I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.