Banana Chocolate Swirl Cake

By Susan52

Ingredients

• 1/2 cup chopped walnuts
• 1/2 cup coarsely chopped chocolate chips
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup buttermilk
• 3/4 cup coconut oil, melted
• 1 1/3 cups granulated sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups mashed, ripe bananas (4 to 5 bananas)
• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Details

Servings 10
Preparation time 30mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Using a paper towel, lightly coat Bundt pan with coconut oil.

In a medium bowl; combine walnuts, chocolate chips, brown sugar, and cinnamon; mix well and set aside.

In a large bowl, combine buttermilk, coconut oil, sugar, eggs, and vanilla; using a whisk, mix until well blended. Stir in bananas; mix well. Whisk remaining ingredients into banana mixture until well combined.

Spoon 1/3 of the cake batter into Bundt pan and sprinkle with half the walnut mixture. Spoon another 1/3 of the cake batter into pan, and sprinkle with remaining walnut mixture. Cover with remaining cake batter.

Bake 50 to 55 minutes, or until a toothpick inserted in cake comes out clean. Let cool 10 to 15 minutes, then invert onto serving platter; cool completely then top with Chocolate Glaze (see Note).

Chocolate Glaze

In a microwaveable bowl, melt 1/2 cup chocolate chips
in the microwave, stirring every 30 seconds until chocolate is melted. Stir in 1 tablespoon coconut oil then allow glaze to cool and thicken slightly. Pour over top of cooled cake, allowing glaze to drip down sides. Allow to set before serving.

Note:

To melt the coconut oil, place it in a measuring cup and microwave
it in 15 second intervals until it's pourable.