This Healthy Chocolate Banana Cake with Buttermilk is a delicious, simple cake. Add the easy chocolate frosting and turn into a gorgeously indulgent dessert, perfect for any occasion.
Course Cake, Dessert
Keyword banana, buttermilk, chocolate cake
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
Author Monika Dabrowski
60gcocoa or cacao powder
1tspbicarbonate of soda
1/3tspfine sea salt
3medium ripe bananas,mashed
150mlgood vegetable oil,I used rapeseed
250mlbuttermilk or kefir
100 glight brown sugar
2/3tspvanilla bean paste or vanilla extract
For the Frosting
200glow fat mascarpone cheese
6tbsp icing sugar
Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 24 cm round springform cake tin with non-stick baking paper. Grease the sides with a little oil and dust with flour. Turn the tin upside down to remove excess flour. Set aside.
In a bowl combine the flour, baking powder, soda, cocoa/cacao and salt and stir thoroughly using a whisk, removing any lumps.
In another large bowl combine the eggs and oil and whisk together until smooth. Add the sugars, vanilla and buttermilk/kefir and continue whisking until smooth. Pour in the mashed bananas and stir thoroughly. Pour in the flour mixture all at once and stir using a large spoon only until the dry ingredients are no longer visible. The mixture will be lumpy.
Pour the cake batter into the tin and bake for 1 hour and 10 minutes.
Remove from the oven and let cool in the tin for 15 minutes. Then remove the sides of the tin and allow to cool completely before serving.
To make the frosting combine the mascarpone, cream cheese and yogurt and stir thoroughly. Transfer half of the mixture into a separate bowl, add the cocoa, icing sugar and stir until smooth and combined. Add the remaining mixture and stir a little. Once the cake has cooled completely spread the frosting over the top, swirling gently. Enjoy!