This bundt cake is for those who like moist desserts with the smell of fruit. Thanks to the bananas, it definitely isn’t going to be dry. Plus, you’ll appreciate how beautifully it makes the whole kitchen smell. Would you like it as a snack or with your afternoon coffee?
Ingredients:
- 250 g (approx. 2-3 pieces) ripe bananas
- 150 g fine wholemeal spelt flour + approx. 15 g to sprinkle the mould with
- 120 g cane sugar
- 100 g wholemeal flour
- 80 ml low – fat milk
- 60 ml canola oil
- 60 g dark chocolate (you can use choc drops or chop a block into smaller pieces)
- 40 g pecan nuts
- 30 g vanilla protein
- 10 g baking powder
- 2 eggs
- coconut oil spray to grease the mould (butter can also be used)
- 10 g icing sugar for dusting (optional)
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Method:
In a bowl, mix the oil with the sugar, eggs, lightly mashed ripe bananas and milk together until smooth. Next add the flour, protein, baking powder and mix gently but thoroughly. Chop the chocolate and nuts and fold into the mixture.
Prepare the mould, spray it with coconut oil spray or grease it with some other fat and dust it with flour. Transfer the mixture into the prepared mould and bake in a preheated oven at 170°C for approximately 50 minutes. Test whether the cake is done by inserting a skewer. If the dough still sticks to the skewer, bake until it is done. Let the cake cool completely before removing from the tin to prevent it from breaking. You can sprinkle it with icing sugar before serving.
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Nutritional values | 1 piece (total 15 pieces) |
|---|---|
| Energy value | 205 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fats | 9 g |
If you like sweet and moist desserts that are fruit-based, then banana bundt cake is a great choice.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
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