Banana Chocolate Cake

I like to make banana cake by using the over-ripened bananas. It also makes a good dessert or even breakfast. It is similar to making banana bread, but the texture is softer than banana bread.  This recipe is quite easy to follow as long as cake mix or self-rising flour is available. All the variations are up to each baker to add ingredients into this recipe. To shine in another healthy eating option, I add coconut oil instead of butter only, and the cake turns out delicious.

Ingredients:
2 cups self-rising flour or cake mix
1/4 cup softened butter
1/2 cup coconut oil
1 cup sugar
3 eggs
3 ripe bananas
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
1 cup buttermilk
1/2 cup chopped walnuts
1/3 cup chocolate chips

Directions:
Preheat oven to 350°.
Grease a 13” x 9” baking pan with coconut oil.

Combine flour with cinnamon and nutmeg and mix well.
Mash bananas and set aside. (I mashed two of the bananas and sliced one because I like little chunks of banana in a cake.)

In a KitchenAid stand mixer with flat beater, beat sugar, butter, and oil until light and fluffy.

 Add eggs and beat well (about 3 minutes).

 Add vanilla. Alternating add flour and buttermilk in 3 stages, starting with flour and ending with flour.

 Do not forget to stop the machine to scrape the flour mixture from the sides of the bowl. Stir in banana, nuts, and chocolate chips. Mix well.

 Pour the batter into the prepared pan.

 Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool for 20 minutes before slicing to serve.