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Chocolate Streusel Banana-Carrot Cake
Chocolate Streusel Banana-Carrot Cake
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Upgrade your carrot cake mix with bananas, sour cream, and chocolate chips for a delicious twist!
Ingredients:
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup semisweet chocolate chips
  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • 1 1/2 cups sliced very ripe bananas (about 3 medium)
  • 1/3 cup sour cream
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup vegetable oil
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Grease and flour a 13x9-inch pan or spray with baking spray that includes flour. In a medium bowl, combine all streusel ingredients, excluding 1/2 cup of chocolate chips. Gently fold in the chocolate chips and set aside.
  • Combine 1/2 cup of chocolate chips with 1 tablespoon of the dry cake mix in a small bowl. In a large bowl, mix bananas, sour cream, and eggs thoroughly with an electric mixer on medium speed. Add the rest of the cake mix, water, and oil, then mix on low speed until combined. Increase speed to medium and beat for 2 minutes. Gently fold in the chocolate chips, then transfer the mixture into a pan and sprinkle with streusel.
  • Bake for 35 to 44 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden brown. Allow to cool completely for about 1 1/2 hours. Store with a loose covering.

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