Most of you know by now that I don’t just like chocolate, but…I LOVE it.
Somehow, somewhere, I try to fit it into my diet every single day. Whether it’s by devouring an entire bar (or two), by eating some brownie, or by tucking into this Double Chocolate Banana Bread Bundt Cake for my breakfast, I’ll always find a way to squeeze in my chocolate fix…
To be honest, the more chocolate, the better! Am I right…?
I know many of my readers will happily agree with me. A day with chocolate just seems to make everything better.
Anyway, this bundt cake could not be simpler to make. There is nothing complicated, no complex ingredients. Plus, it is vegan (created with my favourite, miraculous aquafaba – a magic ingredient!), oil-free and free from refined sugars.
If you have yet to try baking with aquafaba yet, then it’s a must – it’s my favourite way to get an authentic vegan bake!
It is also overloaded with chocolate! There’s chocolate in the cake itself, chocolate chips stirred through the mix, and that glorious, smooth chocolate ganache on top. I told you – more chocolate is the best way forward!
Anyway, if you have some over-ripe bananas to hand, or find some in your supermarket’s bargain section (I always rejoice when they have over-ripe bananas in the reduced section!), then pour yourself a mug of tea or coffee and get baking!
Double Chocolate Banana Bread Bundt Cake
- Makes one bundt cake –
- For the wet ingredients –
- 4 ripe bananas
- 3/4 cup aquafaba (the liquid from a tin of chickpeas)
- 3/4 cup coconut yoghurt
- 4.5 tbsp maple syrup
- 1 tbsp vanilla extract
- For the dry ingredients –
- 2 3/4 cups spelt flour (Can use wholemeal, white or a mixture of the two!)
- 3/4 cup plus 1 tbsp cacao
- 1 cup + 2 tbsp coconut sugar
- 1 tbsp baking powder
- 1/2 tsp bicarbonate soda
- 3/4 tsp salt
- 1 1/2 cups dark chocolate chunks
- For the frosting –
- 150ml oat, soya or coconut cream
- 150g dark chocolate chips
- Pinch salt
Start by preheating your oven to 170C and lightly oiling one bundt cake tin – or use a silicone tin for no oil at all (this is what I did!)
- Place your wet ingredients into a blender and blitz smooth.
- In a mixing bowl, stir together your dry ingredients until well combined.
- Fold the wet banana mix into the dry ingredients, stirring until well combined. Fold in the dark chocolate chunks.
- Pour into the prepared tin, then place in the oven to bake for 42-57 minutes, or until cooked through and firm on top (I cooked mine for 43 minutes). Allow to cool.
- Once cooled, gently heat your choice of cream until warm but not boiling. Remove from the hob, then add in the chocolate chips and salt. Cover with a tea towel, then stir smooth. Pour the ganache over cooled bundt cake, then cut into slices and enjoy!