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Banana Chocolate Swirl Cake will have you going coconuts! Mr. Food

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 cups granulated sugar

3 eggs

1 1/2 teaspoons 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:

1. Preheat oven to 350 degrees F. Using a paper towel, lightly coat Bundt pan with coconut oil.

2. In a medium bowl, combine walnuts, chocolate chips, brown sugar, and cinnamon; mix well and set aside.

3. 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.

4. 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.

5. 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.

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