This batter would also make fantastic low-sugar muffins for kids and healthy adults!
Ingredients
3 very ripe bananas, mashed
¼ cup honey
⅓ cup vegetable or canola oil
2 large eggs
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ cup milk
2¼ cups all-purpose flour
½ cup toasted hazelnuts, chopped (optional)
Chocolate Drizzle
⅓ cup dark chocolate, melted
Instructions
Heat oven to 325°F.
In the bowl of an electric mixer, combine all the above ingredients except the dark chocolate. Stir until just combined and ingredients are evenly mixed. Pour batter into a well-greased 10- or 12-cup bundt pan.
Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan. Turn cake out onto wire cooling rack and cool completely, about 45 minutes to 1 hour.
Once cake has cooled, drizzle with melted chocolate, if desired.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/06/low-sugar-banana-bundt-cake.html