Chocolate Banana Buttermilk Cake

24
Medium
Desserts

Characteristics

Kid Approved

Nutritional Facts Per Serving

220
Calories
4 g
Protein
25 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 8 g
    • Saturated fat  2 g
  • Cholesterol 25 mg
  • Sodium  130 mg
  • Carbs 25 g
    • fiber  2 g
  • Protein 4 g

Ingredients

Cake

  • 2 cups mashed ripe bananas (about 3 large)
  • 2 tsp lemon juice
  • 2 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda7
  • 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 real semi-sweet chocolate chips

Glaze

  • 1/4 cup semi-sweet chocolate chips
  • 3 tbsp milk

Method


  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.
  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.
  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.

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