I have made no secret on this blog about how much I
am obsessed love banana recipes 😀 I have a ton of them already on the blog and I will no doubt be creating more in the future. I seriously just can’t get enough. Tender, moist, sweet banana cake is just amazing!
So what makes this Banana Buttermilk Chocolate Chip Bundt Cake different from the ton of other banana recipes on this blog? And no its not just the shape of the cake pan, although that is a point to be taken! I have never dared to make a bundt cake before.
It’s the addition of buttermilk, this wonder ingredient gives this cake a really tender crumb, which helps combat the heaviness, which can happen with banana based recipes. This is a surprisingly light and fluffy cake.
I also added in a good amount of dark chocolate chips, you could use milk chocolate but I find that a little too sweet for my tastes. I like a dark bittersweet chocolate in my baking.
I also kept the frosting on the simple side. This sweet tender cake doesn’t need a supporting act!
- 125 grams unsalted butter (1 stick and 1 tablespoon)
- 250 grams light brown sugar (1 and ¼ cups lightly packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium ripe bananas - mashed
- 120 millilitres buttermilk (1/2 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 250 grams plain / all purpose flour (2 cups)
- 100 grams dark / bittersweet chocolate chips (1/2 cup)
- 8 tablespoons icing (confectioners) sugar
- 2 to 4 teaspoon cold water
- Preheat your oven to 190C / 375F / Gas mark 5 and very lightly grease your bundt pan with release spray or butter it.
- Cream the butter an sugar together until it is light and fluffy.
- Add the eggs one at a time beating between each addition.
- Then add in the vanilla, mashed banana's and buttermilk and mix till fully incorporated into the batter.
- Sieve, then gently fold in the baking powder, baking soda, salt and flour until just combined.
- Then carefully fold in the chocolate chips and pour the batter into your bundt cake pan.
- Place in the centre of your oven for 40 minutes.
- My oven is a slow oven so check on the cake at 35 minutes, if a pick comes out clean then your cake is ready, if not then bake for another 5 minutes.
- Once ready, take it out of the oven and allow it to sit in the cake pan for 20 to 30 minutes. Then turn it out on to a wire rack to fully cool down.
- If you are making the icing drizzle, then mix your icing sugar with the water in a small bowl and drizzle over the top of the cooled cake.
- As this is a moist cake, it will keep in an airtight tin at room temperature for up to 5 days. The un glazed cake can also be frozen for up to 2 months.