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Dessert

Chocolate Banana Bundt Cake

We’ve got you covered with this marbled Bundt cake that’s reminiscent of your favorite ice cream with bananas, walnuts and heaps of chocolaty goodness – the best part is that it’s sweetened with only dates and monk fruit drops, so you can enjoy a treat without the subsequent energy slump.

Servings
20
Prep Time
20 min
Cook Time
65 min
Duration
85 min

Ingredients

  • 2 cups no-sugar-added chocolate chips (such as stevia- or monk fruit sweetened), divided
  • 3 cups blanched almond flour
  • 1/2 cup arrowroot starch
  • 2 tbsp coconut flour
  • 1 tsp each baking powder and baking soda
  • 1/2 tsp sea salt
  • 6 ripe bananas
  • 6 tbsp ghee or extra-virgin olive oil
  • 12 pitted dates
  • 24 drops liquid monk fruit (TRY: NOW Real Food Organic Monk Fruit Zero-Calorie Liquid Sweetener)
  • 4 tsp pure vanilla extract
  • 4 large eggs, beaten
  • 1 cup toasted, chopped walnuts

Preparation

  1. Preheat oven to 350ºF. Mist a 10-inch Bundt pan with cooking spray. In a medium heat-proof bowl set over a pan of simmering water, place one-half of chocolate chips. Cook, stirring, until chocolate chips are melted and smooth. Remove from heat.
  2. In a large bowl, combine almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. In a food processor, combine bananas, ghee, dates, monk fruit and vanilla; blend until smooth. Pulse in eggs just to incorporate. Add to bowl with flour mixture; stir until well combined. Fold about one-third of batter into melted chocolate. Divide remaining chocolate chips and walnuts among both batters; stir to combine.
  3. Drop dollops of each batter in prepared pan, alternating them. Use a knife or a skewer to swirl batters together to create a marbled effect.
  4. Bake until a toothpick inserted in center comes out clean, 55 to 65 minutes. Let cool in pan on a wire rack for 10 minutes, and then flip over onto rack and remove pan. Cool completely and cut into 20 slices. Store leftovers covered in the refrigerator or freezer.

Related: Peach Ricotta Bundt Cake with Yogurt Frosting

Nutrition Information

  • Serving Size 1 slice
  • Calories 352
  • Carbohydrate Content 37 g
  • Cholesterol Content 49 mg
  • Fat Content 26 g
  • Fiber Content 7 g
  • Protein Content 8 g
  • Saturated Fat Content 9 g
  • Sodium Content 161 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 5 g