You are here: Home » Recipes » Gingerbread Banana Chocolate Chunk Bundt Cake Gingerbread Banana Chocolate Chunk Bundt Cake Recipe by Relish ContributorKitchen Tested Yield 18 to 20 servings A sweet, spicy cake full of aromatics. PrintEmail Ingredients Cake Batter:3 tablespoons chopped ginger root1/4 cup ginger ale or water3/4 cup dark molasses2 cups unsweetened applesauce, chunky or smooth1/3 cup canola oil1/4 cup maple syrup3 eggs, lightly beaten3 cups all-purpose flour or 1 cup whole-wheat flour plus 2 cups all-purpose flour1 cup Splenda granular sweetner2 teaspoons baking powder2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon ground cloves1/2 teaspoon ground allspice pinch salt1/2 cup chopped bittersweet chocolate or chocolate chips3 ripe bananas, mashed with a forkRum Glaze:1 cup Splenda1 cup water1/4 cup dark rum Instructions To make cake: Preheat oven to 350F. Puree ginger root with ginger ale. Combine molasses, applesauce, oil, maple syrup, eggs and ginger root puree in a large mixing bowl. Combine flour, sweetener, baking powder, baking soda, spices, chocolate and bananas in a bowl and add to molasses mixture. Mix well. Spray a standard 9-inch Bundt pan with no-stick cooking spray and pour batter into pan. Bake in center of oven 50 to 60 minutes until a toothpick inserted near center comes out clean and dry. If cake appears to be browning too much, lightly cover with a piece of foil. Unmold by placing a plate over cake and lightly tapping. Serve warm with or without glaze. To make glaze: Boil Splenda and water together 10 to 12 minutes to form a syrup. Add rum and continue simmering 2 minutes. Pour over cake before slicing and serving.