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bundt cake drizzled with chocolate

Whole Wheat Brown Butter Banana Bundt Cake with Dark Chocolate

A lightened up banana bundt cake made with whole wheat flour, a touch of brown butter, honey and dark chocolate.
Course Bread, Cake, Dessert, Quick Bread, Whole Wheat
Keyword banana bundt cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 255 kcal
Author Monique Volz of Ambitious Kitchen

Ingredients

  • 3 cups white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup butter (or sub melted coconut oil)
  • 5 large ripe brown bananas, mashed
  • 1/2 cup honey (or maple syrup)
  • 2 tablespoons vanilla
  • 2 eggs
  • 1 cup nonfat plain greek yogurt (regular yogurt also works)
  • 2/3 cup unsweetened almond milk (or any milk of choice)
  • 1 cup semi-sweet or dark chocolate chips
  • FOR THE GLAZE:
  • 3.5 oz dark chocolate (at least 60%)
  • 1/4 cup unsweetened almond milk

Instructions

  1. Preheat oven to 350 degrees F. Generously spray 12 cup bundt pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
  3. 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.
  4. 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. 
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. 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. 
  7. 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.
  8. 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 255 Calories 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.