Desserts

Banana-Chocolate Chip Cake

photo by:kraft

How many monkeys jumping on the bed? None, when you serve this moist, delectable cake with ripe bananas, chocolate chunks and creamy pudding mixed right in.

time

prep:

15 min

total:

1 hr 45 min

servings

total:

16 servings

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What You Need

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided

1/2

cup butter, softened

3/4

cup granulated sugar

eggs

1-1/3

cups mashed fully ripe bananas (about 3)

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

1-1/2

cups flour

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

tsp. baking soda

1/4

tsp. salt

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

1/4

cup powdered sugar

Tbsp. milk

Make It

HEAT oven to 350ºF.

CHOP 3 oz. chocolate. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE remaining chocolate in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this easy-to-make Banana-Chocolate Chip cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

Special Extra

Garnish with 1/2 cup chopped toasted PLANTERS Walnuts.

Keeping it Safe

Store in refrigerator.

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whisper2

posted:3/27/2012

I made this twice so far and it's very good. I made it once with chocolate flavored pudding because that's all I had on hand and it was excellent. This is very moist and I don't bother with the icing, it's great just plain.

kraftypossum

posted:3/26/2012

I really enjoyed this cake. It was very moist and tasty. I added some finely chopped pecans to mine but everything else was according to the recipe. My husband did not enjoy the chopped chocolate bar in his but I loved it. Guess I'll have to do 1/2 with and half without next time :)

cvillain

posted:12/14/2011

Very easy and very good. Like the other reviewer, I used 3/4 cup of semisweet chips instead of chopping three blocks of chocolate. I forgot to dust them with flour, so they sank to the bottom a bit, so I would recommend doing that yourself. These tasted a lot like the banana chocolate chip muffins I make, just with a glaze. My husband really liked this, but I prefer the muffins, as good as this is. Very good and moist.

britgreen

posted:5/21/2011

I used about 3/4 cup of chocolate chips instead of chopping up the bar as the recipe said. It was so good, no need to even frost it. Good as is or sprinkled with a little powdered sugar. Yummy recipe!