Chocolate Banana Bundt Cake

I was mixing the batter for my Double Chocolate Zucchini Crunch Muffins thinking I might bake it into a loaf for a change of pace. But a noticed a few spotty, brown bananas on the counter, and on a whim, decided to change cake course. I swapped the shredded zucchini for mashed banana and a new cake was born!

Of course, you could spoon this batter into muffin tins and bake. But as I was entertaining and wanted a little something for dessert, I thought I might bake the batter in a pretty little bundt pan.

In my humble cake-eating opinion, bundts look so very naked without some kind of sweet topping. So I whisked together cocoa powder, powdered sugar and a splash of milk for an incredibly easy and oddly satisfying, fudgy chocolate glaze. I like a really thick, yet pourable glaze so when I say add a "splash of milk," I truly mean it. I like to add milk just a tiny bit at a time, whisking in between each addition, until I find that perfect consistency. Of course, this is all a matter of opinion, so by all means, add more milk if you'd like the chocolate glaze a little less fudgy and more drizzly.

Now originally, I was making this cake for my in-laws who much prefer very low-fat eats. Quick breads and cakes made with mashed bananas lend themself so well to low-fat baking! So if you'd prefer, swap the oil for unsweetened applesauce and the buttermilk for skim milk whisked together with 2 tsp of white or apple cider vinegar. Voila! Low-fat chocolate cake! Just be sure to pay attention while your cake is baking. Baking sans fat doesn't allow for much wiggle room in the oven before drying out your cake.

With a smattering of chocolate sprinkles, you've got yourself a stunning bundt worthy of your next house guest!

Chocolate Banana Bundt Cake

Ingredients

For the cake

· ¾ cup buttermilk

· ½ cup vegetable oil

· 2 eggs

· 1 cup sugar

· 1 ½ tsp vanilla extract

· 3 ripe bananas, mashed

· 2 cup flour

· ½ cup cocoa

· 1 tsp baking powder

· 1 tsp baking soda

· ½ tsp salt

· ¼ tsp instant espresso powder

· 1 cup semi-sweet chocolate chips

For the chocolate glaze

· 1/3 cup cocoa powder

· 1/3 cup powdered sugar

· Pinch of salt

· ½ tsp vanilla extract

· Splash of milk

Preheat oven to 350F. Grease a bundt pan with non-stick spray.

For the cake… In a large bowl, whisk together the buttermilk, oil, eggs, sugar, vanilla and mashed banana. Add the flour, cocoa, baking powder, baking soda, salt, and instant espresso powder. Once combined, stir in the chocolate chips.

Pour the batter into the greased bundt pan. Smooth the surface. Bake for 45-55 minutes until an inserted toothpick comes out clean.

Allow the cake to cool for 5-10 minutes, and then turn the cake out onto a serving platter or cake stand to cool completely.

For the glaze… in a small bowl, whisk together the cocoa powder, powdered sugar, and salt until all the lumps are removed. Whisk in the vanilla and a splash of milk. For thinner glaze, continue to stir in additional milk.

Drizzle the glaze over the top of the bundt cake. Allow the glaze to set for 10 minutes. Slice and serve!

Serves 10-12

Gluten Free Friendly!

Substitute the flour for Cup4Cup Gluten Free Flour.