Time and servings
1 hr 5 minsTotal time
24Servings
5 minsPrep time
1 hrCooking time
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.Step 4
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.