Chocolate Banana Buttermilk Cake

  • Prep Time 5 min
  • Total Time 1 h 5 min
  • Serves: 24

Ingredients

  • 2 cups mashed ripe bananas (about 3 large) 500 mL
  • 2 tsp lemon juice 10 mL
  • 2 1/2 cups all purpose flour 625 mL
  • 1/2 cup cocoa powder 125 mL
  • 1 1/2 tsp baking soda 7 mL
  • 1/4 tsp salt 1 mL
  • 1/2 cup vegetable oil 125 mL
  • 2 cups lightly packed brown sugar 500 mL
  • 3 eggs
  • 1 tbsp vanilla extract 15 mL
  • 1 1/2 cups buttermilk 375 mL
  • 1/2 cup real semi-sweet chocolate chips 125 mL
  • GLAZE
  • 1/4 cup semi-sweet chocolate chips 60 mL
  • 3 tbsp milk 45 mL

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Grease and flour a 10-in. (25 cm) Bundt cake pan. In a small bowl, mix together banana and lemon juice. Set aside. In a medium bowl, mix together flour, cocoa, baking soda and salt. Set aside. In a large bowl, beat oil and brown sugar until light and fluffy. Beat in eggs, one at a time and add vanilla. Blend in half the flour mixture and half the buttermilk, then mix in remaining flour and buttermilk. Fold in bananas and 1/2 cup (125 mL) of the chocolate chips. Spread into prepared pan.

  • Step 2

    Bake until a skewer inserted into the thickest part of the cake comes out with only a few moist crumbs, about 55 min. Cool in pan, set on cooling rack, for 30 min. before turning out onto a cake plate.

  • Step 3

    To make glaze, melt remaining 1/4 cup (60 mL) chocolate chips with milk in a small microwaveable bowl on HIGH for 1 min., then whisk together until smooth. Drizzle over cake. Serve warm or at room temperature.

Tip

Naturally low in fat, buttermilk gives this cake a moist and tender crumb, while mashed bananas make a moist replacement for butter. *Add 30 min. cooling time to total cooking time to get total time of 105 min.

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Nutrition Facts

  • Nutrition Description Per serving (1/24 of the recipe)
  • Calories 220
  • Fat 8 g
  • Saturated Fat 2 g
  • Carbs 33 g
  • Protein 4 g
  • Cholesterol 25 mg
  • Fibre 2 g
  • Sodium 130 mg