- Prep Time
- 5 mins
- Total Time
- 1 h 5 m
- 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
Method
- 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.
Tips
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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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/24 of the recipe)
- Calories:
- 220
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 33 g
- Fibre:
- 2 g
- Cholesterol:
- 25 mg
- Protein:
- 4 g
- Sodium:
- 130 mg
