2TablespoonsHeavy cream(may also use whole milk or half & half)
2TablespoonsUnsalted butter
Instructions
Preheat oven to 350° F
Prepare a 12-cup Bundt cake pan by spraying generously with baking spray. Alternatively, combine ¼ cup vegetable oil, ¼ cup flour and ¼ vegetable shortening. Using a pastry brush, apply generously to the Bundt cake pan.
Chocolate Filling
Combine ½ cups of chocolate chips and ⅓ cup of brown sugar in a small bowl. Set aside.
Cake Batter
In a large bowl combine flour, baking soda, cinnamon and salt. Set aside. (note: sift flour if necessary to remove any lumps)
Place butter and granulated sugar in a mixing bowl. Using a handheld or stand mixer, mix the butter and granulated sugar until light and fluffy (approximately 2 minutes)
Add eggs to mixing bowl and mix until well combined. Scrape the sides and bottom of bowl as needed.
Add mashed bananas to mixing bowl and mix until well combined. Scrape the sides and bottom of the bowl as needed.
Add ½ of the dry ingredients (flour, baking powder, salt) and mix on low speed until combined.
Add sour cream to mixing bowl and mix on low speed until combined.
Add remaining dry ingredients and mix on low speed until combined.
Pour half of the cake batter into prepared Bundt cake pan. Spread evenly and make a small 'well' in the center using a dinner spoon.
Slice a banana into ¼" slices and layer into the well you just created. Next spoon the chocolate filling over banana slices, taking care to keep the filling in the well.
Add remaining cake batter and smooth the top.
Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean. You may also check for doneness using an instant read thermometer. The internal temperature of the cake should be 190℉. Note: if the cake top begins to turn too dark, place a sheet of aluminum foil over the cake and continue baking until done.
Allow cake to cool for 15 minutes and flip the cake over onto a cooling rack. Remove cake pan and allow to cool for another hour. After cooling, move cake onto a serving platter.
Chocolate ganache (optional)
Place chocolate chips in a medium-sized heat-proof bowl.
Place butter and heavy cream in a small saucepan. Place on stovetop and bring to a low boil over medium heat, stirring often.
Removed saucepan from heat and pour over chocolate chips. Let set for 5 minutes to soften chocolate, Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
Drizzle or pour chocolate ganache over the banana Bundt cake.
Notes
Store the cake at room temperature wrapped in foil or plastic for up to 3 days.