Banana Chocolate Swirl Cake

SERVES: 10

COOK TIME: 50 Min

Cut into a slice of this moist, Bundt cake for a yummy experience like no other! Our Banana Chocolate Swirl Cake is made with coconut oil, a good-for-you, versatile ingredient that adds a whole other level of deliciousness to your baked treats!

What You'll Need

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 cup granulated sugar
3 eggs
1 1/2 teaspoon 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

What to Do

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.

To learn more about coconut oil, visit http://www.louana.com/.

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tfdo 0798703

Jul 22, 2018

Great recipe but I used canola oil. By the way coconut oil has more saturated fat than beef tallow, butter and lard. It does not lower cholesterol or cardiac risks. Use in moderation. This goes for Palm oil too.

le 5973455

Apr 14, 2015

Wonderful recipe as written. Cake freezes very well. FYI - Coconut oil lowers Cholesterol!

Grandmasi

Jun 04, 2014

What a wonderful recipe! I took this cake to a meeting recently and it was a big hit. It is moist and has just the right combination of flavors. It freezes well too. I had originally made this a month ago but then didn't need it right away so I froze it. It sure came in handy when it was my turn to bring treats. If you don't have buttermilk handy just put about 1 teaspoon of vineger or lemon juice in the measuring cup and add whatever kind of milk you have on hand. Another substitute would be plain yogurt. You can use any kind of oil too. I use canola oil to reduce cholesterol. Once you taste this cake you will want to make it again!!

Cactusqueen1 21371 72

Apr 21, 2014

Can I use regular oil instead of coconut?

schuc9 9896813

Nov 27, 2012

what can i use instead of buttermilk

ratbrat69 4856271

Jun 23, 2012

After baking Banana Chocolate Swirl Cake for 2 friends, (1 a business that has over 15 workers in it, and another a family that has 6 members) I was told the cake was AWSOME!!!! The ones at the business had it wiped out in just 10 minutes Terry said. She HAD to put a piece back for her manager (who is one of my main buddies there!) in order for her to even GET one! My other friends said to DEFINATELY keep this recipe in a good spot and make it again! So it WILL be made for picnics, parties, get togethers, etc. Anyway others need to know- TRY this one because my "testers" said this was one of the best ones I have taken them, and I am a cooker for many and have been for a LONG time!!!!!