Happy August bakers. This week's TWD was chosen by The Food Librarian and it was delicious. I loved that it was quick to whip up. There was no drawn out process in order to get this goodie in the oven. It was like a slightly more moist banana bread, so if you like banana bread this is definitely worth a try.
This time around I was happy to have more mouths to feed a whole cake to. Our little family can eat a whole cake (unfortunately), but it is so much more enjoyable (and better on the hips) with more people to share it with.
First off...I love bundt cakes. They are so incredibly easy. You don't have to layer or spend a long time frosting. All you do is pop it out of the pan and it looks pretty. You can drizzle a little icing on top, but it looks fancy either way. The sour cream of course added a little extra moisture. The only changes I made was adding chocolate chips and a chocolate drizzle atop. I was deciding between chocolate ganache or the buttery chocolate frosting from a Texas sheet cake recipe. I went with the Texas sheet cake frosting. It was rich and delicious, but not quite as dark chocolatey as the ganache.
I served it up to a house full of people and it was enjoyed by all. I do believe the chocolate chips were a necesity in order to cut the strong banana flavor, but I think chocolate is better in anything.
If you want to give this recipe a try you can visit The Food Librarian or it is on page 190 of Baking: From My Home to Yours