"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Belinda's Banana Chocolate Chip Bundt Cake Recipe

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This recipe for Belinda's Banana Chocolate Chip Bundt Cake, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Brown
Added: Sunday, January 11, 2009


1 1/2 cups all purpose flour
1/2 bag of semi- sweet choc. chips (11 oz bag)
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
4 very ripe bananas, mashed
1/2 cup sour cream ( can use fat free)
1 stick unsalted butter( softened)
1 cup sugar
2 large eggs
1 tsp vanilla

Preheat oven to 350 . Grease & flour a 10 inch bundt pan, knocking out excess flour
Large bowl: sift flour, baking soda& powder , salt
Small bowl : stir bananas, sour cream,vanilla and choc. chips
Another large bowl : Beat butter, sugar, add eggs (one at a time)
Alternately add flour mixture and the banana mixture until batter is combined
Pour into pan and bake in the middle of the oven for 50 minutes or until cake tester comes out clean
Cool cake for at least 10 minutes and then invert on cooling rack
When cooled completely dust top with confectioners sugar
(cake will be moist and creamy inside) - Serve with vanilla ice cream if desired




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