Chocolate Banana Buttermilk Cake
Prep Time
Serves
Cooking Mode
2 cups mashed ripe bananas (about 3 large)
2 tsp lemon juice
2 ½ cups all-purpose flour
½ cup cocoa powder
1 ½ tsp baking soda
¼ tsp salt
½ cup vegetable oil
2 cups lightly packed brown sugar
3 eggs
1 tbsp vanilla extract
1 ½ cups buttermilk
½ cup real semi-sweet chocolate chips
GLAZE
¼ cup semi-sweet chocolate chips
3 tbsp milk
2 cups mashed ripe bananas (about 3 large)
2 tsp lemon juice
2 ½ cups all-purpose flour
½ cup cocoa powder
1 ½ tsp baking soda
¼ tsp salt
½ cup vegetable oil
2 cups lightly packed brown sugar
3 eggs
1 tbsp vanilla extract
1 ½ cups buttermilk
½ cup real semi-sweet chocolate chips
GLAZE
¼ cup semi-sweet chocolate chips
3 tbsp milk
Directions
1Preheat 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.
2Bake 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.
3To 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
