Moist delicious banana Bundt cake  speckled with flecks of chocolate.

Banana Chocolate Chip Bundt Cake

By  Sue Lau

This is what has become known as my train wreck cake. I knew I had been wanting to make it for about a month now, since for the #BundtBakers Father’s Day cakes Bill had been craving chocolate, and I had been craving bananas, so decided to do a riff off my  old chocolate chip banana bread. Since I was tinkering with a cake formula I wasn’t sure how it would be, as it began baking a little long. But at the end of the bake time it was beautiful. And after the requisite ten-minute rest I covered the pan with the inverted rack, gripped it with my hot pads and proceeded to turn it over. Mid-spin it was as if time stopped and I watched with  horror as it escaped my grip and crashed to the counter. And the air was filled with cursing.

You see folks, we food bloggers might be the greatest cooks ever, but even we have our moments. and this was one of them. I had never before dropped a cake in my life. And to be  truthful, time was running out on the days left to get this cake made and photographed.

As you can see below. When I wreck the car,  I total it, don’t I? LOL!

Not as much as the time in my former food-service days that I was rolling out a cart with about 400 drinking glasses on it from a dishroom. A mop had fell to the floor out of an open door to the porter’s closet and I didn’t see it. The cart abruptly stopped, but the glasses kept going. The regional manager looked up from where he had been carving a roast, his glance like ice as a glass rolled past his shoe. I thought that little stunt would have left me ousted from food service forever. You know, more destructive than a bull in a china shop? He didn’t even dock my check. (Thank you for not firing me on the spot, Mein Kumpf).

And after I finished sobbing half the day away about being Missy Destructo on this dessert, I finally got around to figuring out how I was going to salvage it.

You know if I had been a caterer, I would have pulsed it to crumbs, dried those and kept them shelf stable for something else,  since you can’t exactly present a client with #crashcake. (Anyone looking for a #CrashCourse in cake baking? Here it is!!!) 😉

But also having worked in restaurants before, I realize that only part of the cake was trashed, so the solution was just to photograph a slice to show off to you. Because there’s nothing wrong with the cake itself- terrifically moist and chocolatey, it might be the best Bundt cake I’ve ever made (you’ll have to be the judge of that my dear reader!)

But topped with hot fudge and adorned with ice cream, whipped cream and a delectable cherry, well, there it is. Is there nothing in the universe that ice cream cannot fix? I don’t think so.

And I could have just hid behind the veneer- you know, the way some food stylists pour on the mashed potatoes as ice cream in their photos. What I show you is what I made, and also, what I ate. Well, I didn’t eat all of this one (I can’t have too much sugar), but the cake was very well received. I am a real cook and this is real  food and it is the same food in the pic from the recipe.

I actually had someone steal my picture one time and put it on their website and claim it was a picture of their recipe. Hahahahaha! Nope. And if you look close on some of those suspicious websites, you will see things in the photos that aren’t in the  recipes. And funny part- you can usually spot these websites because they avoid putting their name on them. Y’all know who I am. Or you  should. I don’t have anything to hide.

I’ve been putting recipes online for a very long time now, starting back in 2002  at the old Recipezaar (now Food-dot-com). Funny I just got a mail from them saying they are converting the names to all one word, so all my old recipes over there won’t have my name on them anymore.   Sounds about par for them. If you have recipes over there, you should go check it  out since the accounts will be automatically changed to  who-knows-what after June 1st.  If you look for mine and can’t find them, check under Sue-L or PalatablePastime (I  haven’t decided which to  go with just yet). Which nick do you think I should use there? Let me know in the comments below.

Check back tomorrow when I join in with #FishFridayFoodies with my recipe for Margarita Shrimp Tostadas. It’s definitely a fun treat!

~Sue

Bundt Bakers
Dad’s Favorite Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

Host: Felice from: All That’s Left Are The Crumbs 

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:

• Aloha Hawaiian Pineapple Butter Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Chocolate Chip Bundt by Palatable Pastime
• Basic Plain Cake by Sneha’s Recipe
• Black Forest Bundt Cake by All That’s Left Are The Crumbs
• Blue Cheese, Figs and Loin of Saxony Bundt Cake by I Love Bundt Cakes
• Brandy and Chocolate Bundt Cake by Bizcocheando
• Caramel Apple Bundt Cake by Making Miracles
• Chocolate Espresso Bundt Cake by Patty’s Cake
• Orange Bundt Cake by La Mejor Manera
• Pineapple Bundt Cake by Basic N Delicious
• Walnut-Whiskey Bundt Cake with Whiskey Glaze by Katin špajz
• When your cake is a Fail….Just Bundt! by A Day in the Life on the Farm