Gingerbread Banana Chocolate Chunk Bundt Cake

  • Yield: 18 to 20 servings


Cake Batter:
3tablespoons chopped ginger root
1/4cup ginger ale or water
3/4cup dark molasses
2cups unsweetened applesauce, chunky or smooth
1/3cup canola oil
1/4cup maple syrup
3 eggs, lightly beaten
3cups all-purpose flour or 1 cup whole-wheat flour plus 2 cups all-purpose flour
1cup Splenda granular sweetner
2teaspoons baking powder
2teaspoons baking soda
2teaspoons ground cinnamon
1teaspoon ground cloves
1/2teaspoon ground allspice
pinch salt
1/2cup chopped bittersweet chocolate or chocolate chips
3 ripe bananas, mashed with a fork
Rum Glaze:
1cup Splenda
1cup water
1/4cup dark rum


  1. 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.
  2. Combine flour, sweetener, baking powder, baking soda, spices, chocolate and bananas in a bowl and add to molasses mixture. Mix well.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 225
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 28mg
  • Sodium 205mg
  • Carbohydrate 42g
  • Fiber 3g
  • Sugars 14g
  • Protein 4g