Chocolate Banana Bundt Cake
When you are trying to be good but you JUST NEED CHOCOLATE. This Chocolate Banana Bundt Cake clocks in at just 161 calories per chocolaty slice -- even with that rich fudge frosting on top!
It's no secret that I love cake. But also -- who doesn't love cake?
I *think* I forgot to announce it here - like officially - mostly because in my head I kept thinking that I was going to put together a bunch of really gorgeous photos for you and write something up, but... mostly I take pictures of dogs and food.
Chad and I got engaged. FINALLY!! It was in October, but yeah. (Remember those Marry Me Cookies? Well they work.)
So I am planning a wedding! And I WILL give you all those details, I swear. There's so much to think about!
We have knocked a bunch of stuff out -- location, menu, photographer -- I have put a good dent in things! However. In 2 weeks I have to try on a wedding dress.
Trying on a wedding dress does not eliminate your love for cake. Or chocolate. In case you were wondering.
So I made us this Chocolate Banana Bundt Cake that has a fudge frosting AND it's only 161 calories a slice. No oil, less sugar, dark chocolate. The bananas are there in place of the oil so they don't have a huge role in the flavor profile. They mostly just add to the tender crumb and moist dense-ness of the cake.
Let's make it a goal to have our cake and eat it too in 2016.
- 2 cups all purpose flour
- ¾ cups granulated sugar
- ¾ cup dutch process dark unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup 2% milk
- 2 medium bananas, mashed
- 1 cup hot water
- For the Fudge Frosting:
- 3 tablespoons heavy cream
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350 and grease a 10-inch bundt cake
- In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Make a small well in the center of the dry mixture and add the eggs, milk, and mashed bananas.
- Mix until combined.
- Gradually add the hot water stirring until incorporated, about 2 minutes.
- Pour the batter into the prepared pan and bake for about 40 minutes or until a pic inserted into the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes (20 -30 is better!) before inverting onto a plate or cake stand to cool completely.
- When the cake is cooled make the fudge frosting. Heat the cream in a small saucepan. Remove it from the heat and pour it over the chocolate chips. Let it sit for just a minute and then stir until smooth. Spread the fudge frosting across the top of the cake.
Where do you find the Dark dutch processed cocoa powder? Having trouble finding it! Thank you!
Hershey's Special Dark works really well! I usually order from King Arthur Flour - but if you just want something you can run and pick up in any store, Hershey's Special Dark will do it!
Hi your recipe is fantastic! I didnt have all purpose flour & isubstituted chick pea flour & added 1.5 tsp. Of pure vanilla extract. I also omitted the heavy cream & just let the chocolate chips melt on top of the cake when it came out of the oven. The cake is moist and decadent! Thank you!
Hi Gigi! GREAT to know about the alternative flour! So glad you enjoyed this!
This looks soooo good! I can't believe it is only 161 calories per slice! I can't wait to see your dress!
Dress shopping on the 30th! CRAZY.
Woohoo! Have fun with wedding planning and enjoy the ride. Chocolate banana is my favorite and with just 161 calories a slice, I'll take an extra piece of this bundt cake, then.
Hey Linda! Thank you so much! Yay for cake!
This is such a gorgeous cake!! It's so tender and chocolatey too. Seriously Heather, this is one good looking cake! I cannot wait to hear more about your wedding plans!
Thank you Tanya!!! <3 I am all about easy low-cal chocolate
Girl, this is what I'm talking about! Thank you, thank you, thank you. I'm making this tonight. With diabetes, I can have one slender slice a night. Do you think I could use sugar substitute? I make the cake, slice it then freeze it and take out one piece at a time! Works for me and I can enjoy a small amount of deliciousness.
Hey Linda! That's a great idea (freezing & slicing -- smart!)
I am NOT proficient at baking with sugar substitutes. But if you are then definitely try it! The bananas definitely add natural sweetness, and then you just need enough sugar or substitute to sweeten the cocoa powder.
If you try it let us know how it goes!