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Level
very easy
Prep Time
5 min
Total Time
65 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
Saturated Fat:
2
Carbs:
33
Fibre:
2
Sugar:
0
Cholesterol:
25 mg
Protein:
4
Sodium:
130 mg
Potassium:
0