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.
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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
- 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.
- 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.
- 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.
- 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.
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