4 oz Butter; softened
1 1/2 c Granulated sugar
2 lg Ripe bananas; mashed
1/2 c Firmly packed unsweetened
-cocoa
1 ts Vanilla extract
4 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Sour cream
-CHOCOLATE STREUSEL FILLING-
4 tb Butter; melted and cooled
1/2 c Packed brown sugar
1/2 c Flour; *SEE NOTE
6 oz Semisweet chocolate chips
1 c Chopped pecans
1/2 ts Ground allspice; (I used
-cinnamon)
GARNISH
Powdered sugar
*NOTE: I added approximately 2 t additional to make the streusel more
crumbly
CAKE:
1. Preheat oven to 350 degrees F. In large bowl beat together butter and
granulated sugar with an electric mixer on medium speed until well mixed, 1
to 2 minutes. With mixer on low, beat in bananas, cocoa and vanilla until
well blended. With mixer on medium, add eggs one at a time, beating well
after each addition.
2. Sift together flour, baking powder, baking soda and salt. Beat into
chocolate mixture alternately with sour cream just until well combined.
3. Spread 1/3 of batter evenly in well greased 12- cup bundt pan. Top with
1/2 of Chocolate Streusel Filling. Carefully spread 1/2 of remaining batter
over filling. Top with remaining streusel, then remaining batter, spreading
evenly.
4. Bake 50 to 55 minutes, or until cake tester inserted in center comes out
clean. Let cool in pan 15 minutes, then unmold onto a rack and let cool
completely. Sift powdered sugar over top.
CHOCOLATE STREUSEL FILLING: In medium bowl, combine butter, brown sugar,
flour (use more if needed), chocolate chips, pecans and allspice. Mix until
thoroughly combined.
SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 13 Harper
Collins, NY 1991 ISBN 0-06-016537-5
Yields
12 Servings