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Banana Buttermilk Chocolate Chip Bundt Cake

A sweet tender banana bundt cake made with buttermilk and packed full of chocolate chips and topped with an icing glaze.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cake
Cuisine: British
Servings: 8 to 10 slices
Author: Emma

Ingredients

Cake

  • 125 grams unsalted butter 1 stick and 1 tablespoon
  • 250 grams light brown sugar 1 and 1/4 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
  • 1/2 teaspoon salt
  • 250 grams plain / all purpose flour 2 cups
  • 100 grams dark / bittersweet chocolate chips 1/2 cup

Glaze

  • 8 tablespoons icing confectioners sugar
  • 2 to 4 teaspoon cold water

Instructions

  • 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.