Banana Chocolate Chip Bundt Cake with Chocolate Glaze
Who says you can’t have cake for breakfast? While I’m all in on having cake for breakfast, I also like to add healthier components into my breakfast treats. This breakfast bundt cake recipe has a variety of better-for-you ingredients incorporated into the cake to help keep you and your loved ones stay full longer (and not feel so bad about grabbing a second slice!).
Preheat oven to 350°F and generously grease a bundt pan with cooking spray. Set aside.
In a liquid measuring cup (or large bowl), mash the bananas. A few lumps are ok.
In a large bowl, mix together the bananas, eggs, yogurt, vanilla extract, and sugar. You can do this with a stand mixer or hand mixer on medium speed, or by hand.
Slowly add in the dry ingredients (baking powder, baking soda, salt, ground flaxseed, all-purpose flour, whole wheat flour) and stir to combine. Once combined, stir in the chocolate chips until well dispersed throughout the batter.
Pour the batter into the prepared bundt pan. Bake 45-55 minutes (check at the 45 minute mark) until the cake is done. You can tell the cake is done when the edges start to pull away from the pan and the top feels firm. You can also check it with a toothpick, it is done with the toothpick comes out clean.
Allow the cake to cool at least 10 minutes, and then invert the cake onto a wire rack to cool completely.
For the glaze
Melt the chocolate chips with neutral oil in a double boiler, or in a microwave, until it is smooth.
Pour the glaze evenly over the top of the cake. If needed, use a spatula to help smooth it out and encourage it to gently drip over the side.
*I generally use FAGE 2% plain Greek yogurt when making this recipe. You could also use a vanilla yogurt in this recipe.*I recommend mini-chocolate chips for the cake if you have them!*Neutral oil options include: grapeseed oil, canola oil, vegetable oil.