Banana Bundt Cake with Chocolate Shell

Oh yes I did... I made the most scrumptious banana cake and then blanketed it with a milk chocolate shell. Why should you do it? Because you can...

First, let me start with how amazing the cake itself is. Soooo moist, and brimming with bananas. So much banana flavor, you won't believe it. It's no surprise - there are 4 bananas in there! And, the cake is super easy to make, with ingredients you probably already have on hand.

Now let's get to the chocolate "shell". Thicker than a glaze, melted chocolate sets (firms up) and creates a candy-like shell on the outside of the cake. It's one of the most incredible things you'll ever experience. I mean... Bananas + Chocolate = Euphoria.

And, it's the perfect ratio of banana-to-chocolate too. Not too much chocolate to take away from the buttery, vanilla-scented, banana cake. I chose milk chocolate for this cake, but you can certainly use dark or white chocolate instead.

Banana Bundt Cake with Chocolate Shell

Cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 2/3 cups granulated sugar
2 large eggs
1 3/4 cups mashed overripe bananas, about 4 bananas
2 teaspoons pure vanilla extract
1 cup Greek yogurt
1 cup milk, dark or white chocolate chips or melting wafers
2 teaspoons coconut oil or vegetable oil

Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray.
In a large bowl, combine the flour, baking soda and salt. Set aside.
In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy. Beat in the sugar until blended. Beat in the eggs, one at a time. Beat in the bananas and vanilla.
Beat in half of the flour mixture. Beat in the yogurt. Beat in the remaining flour mixture until blended.
Transfer the batter to the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
Bake for 45 to 55 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cake on a wire rack until the pan is cool enough to handle. Carefully invert the pan onto the rack and cool completely.
Melt the chocolate and oil together in a small saucepan or in the microwave, checking and stirring every 30 seconds.
Use a spoon to pour the chocolate all over the cooled cake. Cool until set.
Serves 12