Ingredients

• 3 c flour
• 3/4 c cocoa powder
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1/2 c coconut oil, softened
• 3/4 c honey or agave
• 1 3/4 c sourdough starter, unfed
• 1 very ripe banana
• 1 c apple sauce
• 2 large eggs, beaten 
• 4 tbsp yogurt
• 1/2 c nut milk
• 1 tsp vanilla extract
• 1 c mini-chocolate chips or crushed walnuts (opt.)

Frosting

• 1/2 c yogurt, warmed 
• 1 c chocolate chips
• 2 tbsp butter

Instructions

1. Grease and flour Bundt pan and set it aside. Preheat the oven to 375 degrees F. Position oven rack in the middle position.
2. Blend dry ingredients: flour, cocoa powder, cinnamon, baking powder, baking soda and salt in a medium mixing bowl.
3. Use mixing bowl to combine the oil and honey, then add the sourdough, banana, apple sauce, eggs, yogurt, milk, and vanilla; blend well.
4. Add the dry ingredients to the wet ingredients; stir just until combined. Fold in chocolate chips.
5. Pour the batter into prepared Bundt pan.
6. Bake, rotating halfway through, until a tester comes out clean, 35-40 minutes.
7. Cool the cake on a rack for 15 minutes. Use a chop stick to pry edges of the cake from the pan; invert and tap on the bottom of the pan to release the cake; remove pan. Invert the cake; cool completely and then place it on a serving plate.

Frosting

1. Warm the yogurt at a low power in the microwave. Add chocolate chips and butter and stir in until smooth consistency.

Serve: 

Drip frosting over a serving of cooled cake and top with a spoonful of vanilla ice cream.

Sourdough Chocolate Banana Bundt Cake

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A touch of raspberry syrup made from this year's raspberry crop adds colour to the plate and an interesting flavour addition.

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