Chocolate Banana Buttermilk Cake

Prep time: 5min

Total time: 105min

Serves 24

Ingredients
Nutritional Information

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

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

eggs

1 tbsp

pure 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

real semi-sweet chocolate chips

60 mL

3 tbsp

milk

45 mL

1 slice

calories

220

fat

8 g

saturated fat

2 g

carbs

33 g

protein

4 g

cholestrol

25 mg

fibre

2 g

sodium

130 mg

Directions

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.
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.
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.