Gingerbread Banana Chocolate Chunk Bundt Cake

Kitchen Tested
  • Yield 18 to 20 servings

A sweet, spicy cake full of aromatics.


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



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