Chocolate Banana Buttermilk Cake

By Peggie

Naturally low in fat, buttermilk gives this cake a moist and tender crumb.

*Add 30 min. cooling time to total cooking time to get total time of 105 min.

Ingredients

• 2 cups mashed ripe bananas (about 3 large)
• 2 tsp lemon juice
• 2 1/2 cups flour
• 1/2 cup cocoa
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 2 cup slightly packed brown sugar
• 3 eggs
• 1 tbsp vanilla Extract
• 1 1/2 cups buttermilk
• 1/2 cup Semi-Sweet Chocolate Chips
• GLAZE
• 1/4 cup Semi-Sweet Chocolate Chips
• 3 tbsp milk

Preparation

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.

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.

Nutritional Information Per Slice:

Energy:220 Calories
Protein:4 g
Fat:8 g
Carbohydrates:33 g
Sodium:130 mg
Cholesterol:25 g
Fibre:2 g