Hello Beautiful! What a happy little accident you are.
This chocolate bundt cake came about while I was attempting to make baked donuts out of some overripe bananas.
I secretly love overripe bananas. They just have so much potential to become something delicious.
How banana donuts became a chocolate bundt cake is still a mystery to me, but I’m glad it happened. This cake is totally delicious!
The cake is moist and slightly dense, but not overly so, as any good chocolate bundt cake should be. It is laced with chocolate chips that almost melt into the cake.
As a final hurrah, it is topped with a shiny chocolate ganache. So shiny I even considered removing some of the highlights in these pictures while I was editing them. But who am I to stop this cake from being it’s shiny self?
Trust me when I say there are many “experiments” in my kitchen that never grace the pages of this blog. At the least, most recipes take a few tries before nailing it. This cake turned out better than I expected the first time.
It was the perfect way to celebrate Friday last week, as well as my husband finishing a big project at work. Because a party without cake is just a meeting right? Never have truer words been spoken. I’m also pretty sure cake is the 6th language of love. At least it is at my house!
- 3 cups blanched almond flour
- 1 cup arrowroot powder
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3-4 very ripe bananas, mashed
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 5 eggs
- 2 teaspoons vanilla
- 1 cup chocolate chips
- 1/3 cup chocolate chips
- 1 teaspoon coconut oil
- 1 teaspoon honey
- 1 teaspoon arrowroot powder
- Preheat the oven to 350F. Generously grease a bundt pan with coconut oil or cooking spray.
- Combine all the dry ingredients in a food processor. Pulse to evenly combined. Add all the wet ingredients and process until smooth. (You can also do this in a stand mixer, just be sure the bananas and very finely mashed.) Stir in the chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 15-20 minutes before inverting. Run a knife along the sides and middle of the cake to help it come out of the pan, then invert onto a cake plate. Let it cool completely before topping with the glaze.
- For the glaze, combine the chocolate chips, coconut oil, and honey in a small glass bowl. Heat in the microwave on half power stirring every 15 seconds, or over a pan of boiling water until melted and smooth. Stir in the arrowroot powder. Allow to cool slightly before drizzling over the cake. Drizzle over the cake and sprinkle with mini chocolate chips, if desired. Enjoy!
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