Whole Wheat Brown Butter Banana Bundt Cake with Dark Chocolate

As you might have noticed, I am trying hard to rotate between baked goods and healthy meals. Quite a task for me some times as all I want to do is certainly bake you all the things.

Lately I’ve been craving an excellent bundt. Because I love big bundts. And I cannot rest.

Okay, I’ll end myself there.

Truth be told there is not anything much better than showing up on someone’s doorstep using a big old bundt wedding cake. All pretty looking because it’s made in a fancy pan and drizzled within a chocolate glaze.

If you’ve never made a bundt cake before then you’re set for a real treat.

We baked this several times while assessment the recipe and finally decided on several holy trinity substances:

Brown Butter: Always essential when it comes to giving baked goods flavor. If you have made these cookies then you know it to be true. Have a look at my tutorial on how best to dark brown butter if you want help. Don’t be concerned dairy free close friends, you can also sub coconut or olive oil in place of the butter.

Greek Yogurt: I really like using greek yogurt in dishes because of how much moisture it gives. Not to mention a decent amount of protein too! Searching for other options? Try out a coconut or almond based dairy free yogurt.

Honey: The great thing about sweetening baked items with honey, is certainly you do not need to make use of just as much compared to if you were using just sugar. Honey is usually naturally sweeter and filled with minerals. Other options to use include genuine maple syrup, coconut nectar or agave nectar.

CHOCOLATES: Here’s where you can be a bit more creative in the formula. There plenty of artisan chocolate bars on the market so I suggest finding one you truly like. You can even mix in the delicious chocolate chips and make use of chocolate chunks, peanut butter potato chips, butterscotch chips, or whatever you can wish up. I really love this chocolates.

This recipe is lovely, slightly sweet and best served the day after baking it (if you can wait that long). You need to cover the cake in plastic cover, before glazing needless to say, after which allow it still at room temperature every day and night. The natural sugars in the bananas will discharge, the cake will become more moist as well as the flavor is a thousand moments better. HELLOOO SATURDAY BRUNCH!

It is possible to serve this cake a few ways. Either being a banana loaf of bread brunch treat without the glaze or drench it with chocolates and serve it being a cake. Please note that the nourishment below does not are the glaze but will include the delicious chocolate chips.

Calorie consumption: 255

Fat: 7.9g

Sugars: 42.7g

Sugars: 22g

Fibers: 4.1g

Protein: 5.6g

Prep period:

15 mins

Cook time:

60 mins

Total period:


3 cups white whole wheat grains or whole wheat pastry flour

2 teaspoons baking soda

2 tablespoons vanilla

1 cup nonfat simple greek yogurt (regular yogurt also works)

2/3 cup unsweetened almond milk (or any milk of preference)

1 cup semi-sweet or dark chocolate chips


1/4 cup unsweetened almond milk


Preheat oven to 350 degrees F. Generously aerosol 12 glass bundt skillet with nonstick cooking spray.

In a large bowl, whisk jointly flour, baking soda, cinnamon and sodium; set aside.

Place butter inside a medium saucepan over moderate high heat. Following a couple of minutes the butter will begin to crackle and foam-make sure you whisk regularly during this process! Another minute or two, and you’ll spot the butter turning a slight brown (caramel) color on underneath from the saucepan; continue to whisk and remove from warmth when the butter starts to give away a nutty aroma. Immediately transfer the butter to some bowl to avoid it from burning up. Reserve to awesome for 5 minutes.

Add brown butter, bananas, honey, vanilla, eggs, milk and yogurt to some blender. Blend on high for 1 minute or until well combined, clean and creamy. Add moist ingredients to dry ingredients and mix until just combined. Gently collapse in chocolate potato chips.

Divide batter evenly into bundt pan and bake for 45-60 minutes or until a knife inserted in to the middle of the cake happens clean. Transfer to cable rack for 10-15 mins, then invert cake onto rack and allow to cool totally. Cake is best the next day. Cover tightly with plastic material wrap and shop at room temperatures. Banana cake/bread is always best the next day.

Once prepared to eat produce the dark chocolate glaze, if desired. Place a small saucepan over low heat; add the chocolates and almond milk. Stir often until all the chocolate is normally melted. Drizzle the glaze over the top of the wedding cake. Cake serves 16.

To make dairy free: You should use coconut or essential olive oil in place of the butter, coconut yogurt instead of the greek yogurt and dairy free chocolate chips such as the TAKE IT EASY brand.

Nutrition details includes everything except the glaze.

Rather than greek yogurt, you may use regular plain or vanilla yogurt.

You can use maple syrup or agave nectar instead of honey.


This is right up my alley! Healthified but still all sorts of decadent with this dark brown butter and chocolate. YUM.

Also I totally get Sir Mix-a-Lot in my head each and every time I use my bundt pan. It’s only a given.

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