Awesome Sauce: My Improvised Recipe For Chocolate Poppyseed Banana Bundt Bread

You know when life gives you little kicks and you give 'em kickstands?

This recipe was a kickstand. I am generally not a food blogger, but when a girl loves her food, she needs to share that joy.

My friends, there are three types of cooks. Three types go to make a recipe, see that they are lacking ingredients and...

1. Grab their keys and get thee to the grocery store
2. Give up or make something else
3. Improvise

I am the improviser. I see curry for Chinese five spice. I see fish for chicken. I see tortilla for cheese. And yes, I usually don't figure this out until half the ingredients are in the bowl. So then? Yes, I see mayo as eggs. Once I start amending, it's hard to stop.

Last week, I went to make my standard banana bread I bake and ended up going so crazy the recipe is unrecognizable. Usually, much to my kids dismay, this has only a 50-50 chance of ending well. I say you've got to celebrate success when you can. I am not even truly a banana bread person, but this made me a believer.

I got lucky that day and oh, mama, this was joy:

We have a rule in this house. If it was improvised and really yummy, it can never be created again. Lucky for me, I started to take notes in hope.

We won't discuss how I used to quite snottily tell CG that chocolate does not go in banana bread. Nope, so not going there. Heh!

Let's just say a certain somebody was right and a certain somebody who is very, very, very rarely, almost never, ever wrong was...well slightly mistaken.

Scout's Chocolate Banana Poppyseed Bundt Bread

1 cup softened butter

2 large eggs
1 tsp vanilla
6 tbsp buttermilk
3/4 cup mayonnaise
5-6 medium very ripe bananas

2 cups granulated sugar
2 cups flour
2 tbsp ground flaxseed

2 tsp baking soda
1 tsp cinnamon
1 tbsp poppy seed
1/2 tsp baking powder

non-stick spray

1-2 cups chocolate chips
1/4 cup powdered sugar

Preheat oven to 300 degrees. Mix all wet ingredients butter through mayo in bowl. Fold in bananas.

In separate bowl, mix dry ingredients granulated sugar through baking powder. Make well in dry flour mixture. Add wet banana mixture and slowly fold together just until combined. Do not overmix.

Spray bundt pan generously and thoroughly with non-stick spray like Pam.

Pour in batter until pan is 2/3 full. Take extra batter and put in cupcake cups for mini banana muffins. Add chocolate chips in even layer to top of cake.

They will tend to sink as they bake into a molten chocolate core.

Bake for 60 minutes or until wooden toothpick comes out clean. Bake mini banana muffins at 300 degrees for 18-20 minutes.

Place pan on wire rack and let stand in pan until cool. Put large plate/platter on top of pan, invert, and slowly jiggly pan until cake loosens. Dust with powder sugar.

Eat warm with molten chocolate core, but the cake is really, really better the second day. That's where the mini banana breads come in...to help you resist eating the whole cake until the second day with all the moisture is evenly distributed. Day one is good, but day two is amazing!!

Resist I tell you!!

The second day, I promise is even better. So worth the wait to have a thick, moist slab waiting for you for breakfast on a warm spring day!

Nom, nom, nom!

'lisciously scribed by Heather Murphy-Raines @ 4:00 PM