Banana Bundt Cake

Sink your teeth into this luscious chocolate gananche covered cake. Bananas help to make this moist and sweet even without sugar, while whole-wheat flour makes it a hearty dessert option.

Cake:
½ cup whole-wheat pastry flour
2 cups all-purpose flour, unbleached
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup Erythritol Gold, packed
1 tsp. ground cinnamon
½ tsp. sea salt
1¼ tsp. baking powder
½ tsp. baking soda
¾ cup milk
2 eggs
¼ cup Canola or extra-virgin olive oil
⅔ cup bananas, mashed
1 tsp. pure vanilla extract

Ganache:
3 oz dark chocolate, chopped
¼ half-and-half cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously grease and flour a 10" fluted tube pan.

For the cake: Combine the flours, sugara, cinnamon, baking soda, salt and baking powder in a large mixing bowl.

Meanwhile in a medium bowl, stir together the milk, eggs, mashed banana, vanilla and oil.

Add egg mixture all at once to the flour mixture. Beat with an electric mixer on medium to high speed for about 2 minutes. Spoon batter into prepared pan. Smooth evenly.

Bake cake for 45-55 minutes or until toothpick inserted at the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

For the Ganache: Combine chocolate and half-and-half in a small saucepan on low heat. Stir regularly until melted. Remove from heat and let it stand for 5 minutes, then stir until completely smooth. Let it stand again to thicken slightly.

Spoon evenly atop cooled cake.

Makes 16 servings.