Ripe bananas sitting in the basket on my kitchen counter seems to be the story of my life sometimes. A new twist, however, is I have coconut that needed to be used this week, too. So, for my third cake in three days, I came up with a coconut banana chocolate chip Bundt cake. That name is too long for optimum SEO search results, so I have named it the Flaky Chunky Monkey Cake!
Why did I bake three cakes in three days? The first was for company coming to dinner as our first dinner guests in our new home. For that one, I made my Applesauce Cupcakes with Cinnamon Buttercream as a 9×13 cake rather than cupcakes. The second cake was for a party welcoming an old friend back to the States. That one was a chocolate mocha cake, the recipe for which I will post tomorrow. And rounding out the baking marathon is the Flaky Chunky Monkey Cake to serve at Sunday dinner tomorrow after church.
Baking Tips
To keep the chocolate chips evenly distributed throughout the cake and not congregating at the top of your Bundt cake, lightly coat the chips with flour before stirring them into the batter.
If you are like me, you don’t use enough buttermilk to warrant buying it in liquid form. I hate to be wasteful and throwout spoiled milk, but combining regular milk and vinegar to make a substitute just ins’t the same. Many years ago, I started using buttermilk powder. It is not hard to find because most grocery stores sell it. If your local store happens to be one that doesn’t carry buttermilk powder, you can buy it online or you can make it. I recently stumbled upon this gem of a blog post on how to make and store your own buttermilk powder!
Flaky Chunky Monkey Cake Recipe
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large or 4 small ripe bananas
- 1 cup mini chocolate chips
- 1 tablespoon flour
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 1/4 cup buttermilk
- 3 eggs
- 2 teaspoons vanilla
- 1 cup shredded unsweetened coconut
Directions
- Preheat oven to 325°F.
- Grease & flour Bundt pan or spray with Baker’s Joy.
- Stir flour, baking soda, & salt together in a large bowl. Set aside.
- Mash bananas & set aside.
- Place mini chocolate chips into a bowl & coat with 1 tablespoon flour. Set aside.
- Combine butter & sugar in mixing bowl. Beat on medium high speed until creamy.
- Add buttermilk, eggs, & vanilla. Beat until well mixed.
- Add dry ingredients & mix on low speed until well mixed.
- Fold in bananas & coconut, then fold in chocolate chips
- Pour batter into pan. Place in center of oven & bake for 1 hour or until toothpick comes out clean.
- When the cake has finished baking, remove from oven & allow to cool for 15 minutes. Remove cake from pan & cool completely.
Loree the Domestic Diva 