Banana Bundt Cake

Anyone else find they always have an abundance of banana's in their freezer, or is it just me?

Somehow the banana's always seem to pile up, and once they start to take over the freezer I know it's time to start adding banana's to everything I can... just kidding, it's time to bake!

INGREDIENTS

1 cup unsalted butter; softened

1 cup brown sugar

½ cup white sugar

4 large eggs, room temperature

3 ½ cup flour

1 ½ tsp baking powder

1 tsp baking soda

¾ tsp salt

1 cup coconut kefir, room temperature

1 tsp vanilla

2 ½ cups mashed bananas

1 cup pecans

1 cup chocolate chips

METHOD

Preheat the oven to 350F

In the bowl of a stand mixer with a paddle attachment, cream together the softened butter, brown sugar and white sugar on medium speed.

Reduce speed to low and slowly add the eggs, on at a time until each egg is incorporated.

In a medium bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt)

On low speed, add ⅓ of the dry ingredients - scraping down the side of the bowl. Follow with half of the kefir, and continue alternating between the wet and dry ingredients until they are all incorporated. Be sure not to overmix.

Fold in the mashed bananas, followed by the chopped pecans and chocolate chips.

Coat a Bundt pan with non-stick spray.

Pour the mix into the pan and bake for 75-90 minutes or until an inserted toothpick comes out clean.

Let cool on a wire rack for 5-10 minutes, before turning the Bundt pan over.

Allow to continue cooling before removing from the pan, the cake should release itself from the Bundt pan so just give it time to cool and release.