Sunday's baking! So I made today this delicious chocolate chip banana bundt cake, sugar free and great flavor with coconut oil ! Down there you can have the recipe ! 😉
1 and 1/3 cup mashed bananas (approximately 4 medium bananas)
1 cup coconut oil
1 cup maple syrup 3 eggs, room temperature
3 tbsp Greek yogurt + 3 tbsp warm water
1 tsp vanilla
½ tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1 ¼ cups all purpose flour, using the spoon and sweep method
1 cup whole wheat flour, using the spoon and sweep method
1 cup chocolate chips
Directions: Preheat oven to 350ºF. Generously grease and flour a bundt pan. Whisk together the greek yogurt and water, and set aside. Bring the eggs to room temperature by placing them in a bowl of hot water.
Whisk together the mashed bananas, oil, brown sugar, and sugar. Mix in the eggs, one at a time.
Mix in the Greek yogurt mixture, vanilla, salt, cinnamon, and nutmeg spice.
In another bowl, whisk together the flour, whole wheat flour, baking soda, and baking powder. Fold the dry mixture into the bowl of wet ingredients until batter forms. Fold in the chocolate chips.
Pour the batter into the prepared bundt pan and bake for 55 minutes (start testing for doneness at 45 minutes, because every oven bakes differently!). Let cool for about 15 minutes in the bundt pan before inverting onto a cooling rack or serving plate.
Whisk together the maple syrup and powdered sugar to make a glaze, and brush onto the cake while it's still warm. Serve warm or at room temperature.