3cupswhite whole wheat flour or whole wheat pastry flour
2teaspoonsbaking soda
1teaspooncinnamon
1/4teaspoonsalt
1/3cupbutter (or sub melted coconut oil)
5large ripe brown bananas, mashed
1/2cuphoney (or maple syrup)
2tablespoonsvanilla
2eggs
1cupnonfat plain greek yogurt (regular yogurt also works)
2/3cupunsweetened almond milk (or any milk of choice)
1cupsemi-sweet or dark chocolate chips
FOR THE GLAZE:
3.5ozdark chocolate (at least 60%)
1/4cupunsweetened almond milk
Instructions
Preheat oven to 350 degrees F. Generously spray 12 cup bundt pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
Place butter in a medium saucepan over medium high heat. After a couple of minutes the butter will begin to crackle and foam—make sure you whisk consistently during this process! Another minute or two, and you will notice the butter turning a slight brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a bowl to prevent it from burning. Set aside to cool for 5 minutes.
Add brown butter, bananas, honey, vanilla, eggs, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy.
Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Divide batter evenly into bundt pan and bake for 45-60 minutes or until a knife inserted into the middle of the cake comes out clean.
Transfer to wire rack for 10-15 minutes, then invert cake onto rack and allow to cool completely. Cake is best the next day. Wrap tightly with plastic wrap and store at room temperature. Banana cake/bread is always best the next day.
Once ready to eat make the dark chocolate glaze, if desired. Place a small saucepan over low heat; add the dark chocolate and almond milk. Stir frequently until all of the chocolate is melted. Drizzle the glaze over the top of the cake. Cake serves 16.
Recipe Notes
To make dairy free: You can use coconut or olive oil in place of the butter, coconut yogurt in place of the greek yogurt and dairy free chocolate chips such as the Enjoy Life brand.
Nutrition information includes everything except the glaze.
Instead of greek yogurt, you may use regular plain or vanilla yogurt.
You can use maple syrup or agave nectar in place of honey.
Nutrition Facts
Whole Wheat Brown Butter Banana Bundt Cake with Dark Chocolate
Amount Per Serving (1 slice)
Calories 255Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Carbohydrates 42.7g14%
Fiber 4.1g17%
Sugar 22g24%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.