Banana Chocolate Chip Bundt Cake (1973)

• 1-3/4 cups mashed banana
• 3/4 cup semi-sweet chocolate morsels
• 3/4 cup sour cream
• 4 eggs
• 3 cups all-purpose flour
• 2 cups sugar
• 3/4 cup butter
• 2 tspns vanilla
• 3/4 tspn salt
• 1-1/2 tspn baking soda
• 3/4 cup nuts (optional)
• Chocolate glaze (see below)

Preheat oven to 350 degrees. Grease and flour bundt pan. Combine flour, baking soda, and salt, and set aside.

Cream butter and sugar. Beat in eggs until smooth. Add vanilla. Mix in bananas and sour cream. Add flour mixture. Fold in chocolate morsels and nuts. 

Turn batter into prepared pan. Bake for 55 to 60 minutes, or until cake tests done. Cool in pan 10 minutes. Turn out and continue cooling on wire rack.  Accent with chocolate glaze.

Chocolate Glaze

•  1 cup confectioner's sugar
• 2 tbspns milk
• 2 tbspns corn syrup
• 1 envelope pre-melted unsweetened chocolate

In a small bowl, combine all ingredients, and beat until smooth. Spoon or drip over cooled bundt cake.

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.) 

More "Lost" Banana Recipes

Farmer's Banana Drop Cookies (1971)
Trader Vic's Baked Bananas with Rum Sauce (1968)

Banana Foster Flambe (1980)